Baked Ice Cream Pie With Berries Recipes

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EASY BERRIES AND CREAM PIE



Easy Berries and Cream Pie image

You'll think the crust for this super-simple pie is a mistake, but trust us. Letting it puff up and then gently patting it down makes for an easy instant crust. Use your favorite fruit preserves or jam for the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 2h55m

Yield 6 to 8 servings

Number Of Ingredients 7

One 8.4-ounce sheet puff pastry, thawed
2 ounces cream cheese, at room temperature
1/3 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 cup heavy cream
1/3 cup fruit jam or preserves like raspberry, strawberry or apricot
1/2 cup fresh berries

Steps:

  • Preheat the oven to 400 degrees F.
  • Roll the puff pastry into an 11-inch square. Invert a 9-inch pie plate onto the center of the square and use a paring knife to cut a circle about half an inch larger than the edge of the pie plate (save the scraps for another use). Put the circle into the pie plate. Bake until the pastry rises into a golden dome, 15 to 20 minutes. Immediately use the bottom of a heat-safe measuring cup to pat down the pastry into the bottom and sides until flat, making a crust (some small pieces of puff pastry will flake off; this is fine). Let cool completely.
  • Make the filling: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar and vanilla and beat until incorporated. Pour in the cream and beat on medium-high speed until stiff peaks form (take care not to overbeat).
  • Spread the jam out on the bottom of the crust and then scrape the cream filling on top of it. Spread out into an even layer. Loosely cover with plastic wrap and refrigerate for at least 2 hours. Top with berries, cut into slices and serve.

EASY BERRY PIE WITH FROZEN BERRIES



Easy Berry Pie with Frozen Berries image

Using frozen berries means you can make this easy pie year-round. Precooking the filling means you get perfect consistency (no more runny pies) and the cook time on the crust is perfect! I prefer to spell things in the top crust like "I love you."

Provided by amberlynn

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 (15 ounce) package pastry for a 9-inch double-crust pie
8 cups frozen mixed berries
½ cup white sugar
¼ cup cornstarch
¼ cup berry-flavored liqueur (such as Whidbey)
1 tablespoon lemon juice
1 tablespoon half-and-half
1 large egg yolk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
  • Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
  • Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
  • Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
  • Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.2 g, Cholesterol 26.3 mg, Fat 17.5 g, Fiber 5.8 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 255.7 mg, Sugar 26.8 g

DOUBLE BERRY-MANGO ICE CREAM PIE



Double Berry-Mango Ice Cream Pie image

Layers of mango sorbet and strawberry ice cream make a cool combination inside a crunchy cookie crust.

Provided by Carol Houghtlen

Time 7h

Yield 8

Number Of Ingredients 9

2 pints mango sorbet, softened, divided
1 (9 inch) prepared chocolate cookie crumb crust
½ (16 ounce) package frozen sliced strawberries in syrup
1 pint strawberry ice cream, softened
1 small fresh orange
¼ cup fresh raspberries, or more to taste
¼ cup sliced fresh strawberries, or more to taste
1 tablespoon multicolored candy sprinkles, or to taste
3 sprigs fresh mint, or more to taste

Steps:

  • Scoop 1 pint mango sorbet into cookie crust and let soften a little more while you prepare the berry filling.
  • Cut frozen berries in syrup into thin slices. Place 1/2 in a bowl and mix with a handheld mixer until well broken up. Add remaining frozen berries and mix briefly until combined but still chunky. Mix with strawberry ice cream.
  • Spread softened sorbet over the bottom of the crust. Top with berry-strawberry ice cream mixture. Scoop on remaining pint of mango sorbet; spread to the edges of the pie and swirl the top decoratively. Cover and freeze for 6 hours (or up to 1 week).
  • Cut long strips of orange peel with a citrus peel stripper, pressing firmly against the orange and turning the fruit slowly. Use a straight pin to pin one end of each strip to a drinking straw; wind tightly around the straw, then fasten the other end to the straw with another pin. Put straws in a shallow container, cover with water and ice cubes, and refrigerate for at least 4 hours (or up to 3 days).
  • Remove pie from the freezer 30 minutes before serving. Remove orange peels from the refrigerator; drain and pat dry. Unpin curls and dispose of pins, then slide off the straws.
  • To serve, arrange orange curls on pie, snipping to make them shorter if you wish, with raspberries, strawberries, sprinkles, and mint.

Nutrition Facts : Calories 315 calories, Carbohydrate 55 g, Cholesterol 4.5 mg, Fat 10.3 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 196.9 mg, Sugar 38.6 g

LEMON-BERRY ICE CREAM PIE



Lemon-Berry Ice Cream Pie image

I love the combination of fresh strawberries and lemon curd. It's so refreshing, especially in an easy make-ahead dessert like this ice cream pie. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 pint strawberry ice cream, softened
1 graham cracker crust (9 inches)
1 cup lemon curd
2 cups frozen whipped topping, thawed
1 pint fresh strawberries, halved

Steps:

  • Spoon ice cream into pie crust; freeze 2 hours or until firm., Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm. , Remove from freezer 10 minutes before serving. Serve with strawberries.

Nutrition Facts : Calories 370 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 171mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.

NO-BAKE SPRING BERRY PIE RECIPE BY TASTY



No-Bake Spring Berry Pie Recipe by Tasty image

Here's what you need: graham crackers, melted butter, cream cheese, maple syrup, blueberry, strawberry, water, lemon juice, sugar, cornstarch

Provided by Jordan Kenna

Categories     Desserts

Yield 8 slices

Number Of Ingredients 10

10 graham crackers
½ cup melted butter, melted
8 oz cream cheese, softened
¼ cup maple syrup
1 cup blueberry
1 cup strawberry
4 tablespoons water
2 tablespoons lemon juice, about half a lemon
¼ cup sugar
2 tablespoons cornstarch

Steps:

  • Place graham crackers in a plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
  • Pour the graham cracker crumbs into a medium bowl with the melted butter. Mix until the crumbs take on the character of a coarse, wet sand.
  • Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumbs firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
  • In a medium-sized bowl, whisk together cream cheese and maple syrup. Once combined, pour the mixture into pie crust and return it to refrigerator to chill.
  • Meanwhile, add half of the blueberries and strawberries to a saucepan over medium heat. Then add the lemon juice, sugar, and half of the water.
  • Cook for 2-4 minutes or until sugar is dissolved and berries begin to expel their juice, creating a loose, deep-red mixture.
  • In a small bowl or ramekin, mix cornstarch and remaining water into a smooth paste.
  • Add the cornstarch mixture to the berries and cook for an additional 2 minutes, until the filling thickens. Remove from heat and set aside, allowing the mixture to cool for 5 minutes.
  • Remove the chilled pie crust with the cream cheese layer from the refrigerator. Take the remaining blueberries and strawberries and evenly distribute them over the top of the cream cheese layer.
  • Next, pour the cooked berry mixture over the top of the fresh fruit and cream cheese, filling in the rest of the pie crust. Spread the filling evenly.
  • Chill the pie completely in the refrigerator for 1.5-2 hours before serving.
  • Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 21 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, Sugar 14 grams

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