BLACKBERRY CREAM PIE
A classic graham cracker crust filled with light-as-air blackberry cream, topped with fresh vanilla bean whipped cream and blackberries!
Provided by Amee
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F. In a medium bowl, combine graham cracker crumbs and melted butter. Stir until all crumbs are coated in the butter. Transfer to a 9" pie plate, and press the crumbs into the bottom and up the sides.
- Bake crust until just golden, about 10 minutes. Cool completely.
- In a small saucepan, combine blackberries, lime juice, and sugar. Stir to combine. Cook over medium heat until berries are soft and liquid is released. Transfer mixture to the bowl of a food processor.
- Pulse berry mixture in the food processor until smooth. Strain using a fine-mesh strainer. You should end up with about ¾ cup juice. Set aside to cool completely.
- In a large bowl, combine sweetened condensed milk and blackberry purée. Set aside.
- In the bowl of a stand mixer, use the whisk attachment to whip the cream to stiff peaks. Fold the whipped cream into the blackberry mixture in three additions, working gently so as not to deflate the whipped cream.
- Pour filling into cooled crust and smooth the top. Freeze at least 4 hours.
- Place cold heavy cream, powdered sugar, and vanilla bean paste (see note) in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
- Top the pie with the whipped cream and fresh berries. Pull the pie from the freezer about 30 minutes before you want to serve it.Enjoy!
BLUEBERRY CREAM PIE
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
VANILLA BAVARIAN CREAM PIE
This pie is a delicate taste treat delight! Also good served with sliced strawberries.
Provided by ETHELMERTZ
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Soften gelatin in cold water. Scald the milk.
- In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
- Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
- Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.
Nutrition Facts : Calories 420.8 calories, Carbohydrate 30.8 g, Cholesterol 137.1 mg, Fat 30.7 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 17.2 g, Sodium 173.9 mg, Sugar 19.7 g
SHE'S MY BLACKBERRY PIE
Lemon adds to the flavor of this easy recipe.
Provided by Allison Fletcher Acosta
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Press 1 pie pastry into bottom of a 9-inch pie pan.
- Mix blackberries, sugar, flour, and lemon juice together in a large bowl. Pour into prepared crust.
- Slice second pie crust into 1-inch strips; weave a lattice pattern over the top of the pie. Seal the lattice ends to the bottom pastry with a dab of water; crimp edges together. Brush lattice top with beaten egg.
- Bake pie in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 15 minutes. Loosely cover pie with aluminum foil to prevent burning; bake until pie is bubbling, 10 to 15 more minutes.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 42.4 g, Cholesterol 23.3 mg, Fat 15.9 g, Fiber 5.3 g, Protein 4.9 g, SaturatedFat 3.9 g, Sodium 243.4 mg, Sugar 16 g
BAVARIAN CREAM PIE RECIPE
Provided by á-99177
Number Of Ingredients 6
Steps:
- Cream together, sugar, egg yolks & salt then stir in the hot milk slowly & bring to a boil over low heat stirring constantly. Remove from heat & add the dissolved gelatin, stir and cool , then add vanilla. Set aside till it starts to get real thick & rather lumpy. As it is cooling stir it occasionally. When it has thickened & becomes slightly lumpy beat egg whites and add 2 tbsp. granulated sugar while heating. heat until stiff then add cooked mixture to egg whites, fold in until thoroughly mixed. Have whip cream whipped & ready to fold into the above mixture. Then pour into a baked pie shell. top with semi-sweet chocolate, chipped or shaved. Refrigerate.
CHOCOLATE BAVARIAN CREAM PIE
I have not tried this recipe. I got this recipe from recipezaar message board. The recipe was posted by Meryl.
Provided by internetnut
Categories Pie
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.
- Soften gelatin in cold water and set aside. In top of double boiler
- combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.
- May be garnished with additional cookie crumbs. Chill for several hours before serving.
Nutrition Facts : Calories 521.4, Fat 37.5, SaturatedFat 21.7, Cholesterol 195.7, Sodium 436.8, Carbohydrate 40.3, Fiber 0.9, Sugar 25.2, Protein 8.2
BAVARIAN STRAWBERRY CREAM PIE
I had tons of strawberries so I had to at least try this pie. Naturally I used Recipe #371212 for the crust. Next time I make this, I will have to make make two pies since it was so creamy and dreamy. If you like strawberries and cream, this pie is a dream come true!! Time does not include refrigeration. Enjoy!!
Provided by Bay Laurel
Categories Gelatin
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, crush strawberries and add sugar.
- Let stand 30 minutes.
- Pour cold water in a bowl and add the unflavored gelatin to the top.
- Let stand 5 minutes.
- Add boiling water to dissolve the gelatin; stir.
- Stir in the the strawberries and add fresh lemon juice.
- Chill the gelatin until it is the thickness of unbeaten egg whites.
- Whip the cream until firm peaks form.
- Gently fold into strawberry mixture.
- Pour into pie crust and refrigerate for at least 4 hours.
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BLACKBERRY CREAM PIES {IN A JAR} - CRAZY FOR CRUST
From crazyforcrust.com
Estimated Reading Time 4 mins
- Crust cookies finely in a food processor. Mix with melted butter. Evenly divide among jars and press to compact. Chill until filling is ready.
- First, you must make your blackberry juice. Place berries and water in a medium saucepan over low heat. Crush with a potato masher and bring to a boil. Cook for two minutes. Strain through a fine mesh strainer. This will make about 1/3 cup juice. Cool completely before making pies.
BLACKBERRY CREAM PIE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
4/5 (1)Category DessertServings 8Total Time 1 hr 25 mins
- Make pie crust. Whisk flour and salt in a large bowl. Use a knife to cut shortening into chunks. Add to flour mixture and cut it in with a pastry blender or your fingers until there are no pieces larger than a pea.
- Whisk together egg, vinegar, and 4 tablespoons of water in a small bowl. Add to flour and stir with a fork until a dough forms. Add another tablespoon of water, but only if dough will not hold together when you pick it up and squeeze it in your hands.
- Divide dough into 2 pieces and shape into discs. Wrap in plastic wrap and refrigerate for 60 minutes to 24 hours.
- Preheat oven to 375 degrees. On a lightly floured surface roll 1 piece of dough out to fit a 9-inch pie plate. Shape dough to fit pie plate, folding edges over and crimping the edges. Prick bottom and sides with a fork.
BAVARIAN CREAM WITH BLACKBERRY COULIS - HOSTESS AT HEART
From hostessatheart.com
5/5 (1)Total Time 45 minsCategory DessertCalories 477 per serving
- In a saucepan, add cream. Split vanilla bean and scrape seeds into cream. Drop the bean into cream and bring to a boil Turn off the heat and let sit for 1 hour. Discard pod.
- Whisk the sugar and egg yolks together. Warm cream mixture back up and slowly whisk into the egg yolks. Place this mixture over simmering water and stir until thick enough to coat the back of a wooden spoon. Remove from the heat and add milk and gelatin mixture. Place mixture into an ice bath and bring to room temperature.
- Whip heavy cream with an electric mixer and add sugar until soft peaks form. Fold 1-1/4 cups of whipped cream into cream mixture. Reserve remaining whipped cream for topping. Pour into 6 dessert dishes. Cover with plastic wrap and refrigerate. Allow to chill 4 to 5 hours.
BLACKBERRY CREAM PIE - BAKE IT WITH LOVE
From bakeitwithlove.com
4.3/5 (3)Total Time 4 hrs 35 minsCuisine AmericanCalories 303 per serving
- Follow the graham cracker crust recipe instructions to form your crust for the blackberry cream pie. Bake the crust for 7-8 minutes, then cool completely.
- Combine the blackberries, lime juice and sugar in a small saucepan. Simmer over medium heat, stirring occasionally for about 5 minutes until the berries turn reddish in color and the juices have been released. *I use my spoon or spatula to break apart or smash the berries, helping the process along.
- Combine the blackberry puree and sweetened condensed milk in a large mixing bowl, set aside.
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