No Bake Blueberry Pie in 20 Minutes

Instructions:

1. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the back of a spoon. Set aside in the fridge.
2. In a medium saucepan, combine blueberries, sugar, and lemon juice over medium heat. As the berries burst, whisk together cornstarch and cold water to create a slurry.
3. Pour the slurry into the bubbling berries, stirring constantly for 2–3 minutes until the mixture becomes a glossy, thick glaze. Remove from heat and let cool for 10 minutes.
4. In a large bowl, beat the Greek yogurt until smooth. Gently fold in the cooled blueberry reduction and the whipped topping using a spatula, taking care not to overmix.
5. Pour the filling into the prepared crust and smooth the top. Refrigerate for at least 2 hours until the filling is firm and set.