Creamy Fruit Pie Cherry Or Blueberry No Bake Recipes

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EASY CHERRY OR BLUEBERRY CREAM PIE (NO-BAKE)



Easy Cherry or Blueberry Cream Pie (No-Bake) image

You can really use any flavor of pie filling you desire to top this pie, it takes minutes to put together and it's delicious --- plan ahead this needs to chill for a couple of hours before serving.

Provided by Kittencalrecipezazz

Categories     Pie

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (8 -9 inch) prepared baked graham cracker pie crust
1 (8 ounce) package cream cheese, room temperature
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
1/2 pint whipping cream (unwhipped)
1 (16 ounce) can pie filling

Steps:

  • In a bowl using an electric mixer beat together the softened cream cheese with confectioners sugar and almond extract until smooth and fluffy.
  • In another bowl whip the cream until stiff; fold the whipped cream into the cream cheese mixture.
  • Pour the mixture into the prepared pie crust.
  • Top with pie filling.
  • Chill for a couple of hours before serving.
  • Delicious!

CREAMY LIME PIE WITH FRESH BERRIES



Creamy Lime Pie with Fresh Berries image

I combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. -Anneliese Barz, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1-3/4 cups finely crushed gingersnap cookies (about 30 cookies)
1/4 cup sugar
2 tablespoons all-purpose flour
1/3 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
4 teaspoons grated lime zest
2 tablespoons lime juice
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup coarsely chopped fresh cilantro
TOPPING:
2 cups fresh strawberries, sliced
2 cups fresh blueberries
2 tablespoons apricot preserves

Steps:

  • Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 8-10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese, lime zest and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, until filling is firm, at least 4 hours., Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. Brush over berries.

Nutrition Facts : Calories 441 calories, Fat 21g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 370mg sodium, Carbohydrate 61g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

CHERRY-BLUEBERRY PIE



Cherry-Blueberry Pie image

A fruity and fun surprise awaits you inside this double crusted cherry and blueberry pie.

Provided by April Butler

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

1 (15 ounce) package refrigerated pie crusts
½ cup white sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling
1 ½ cups frozen blueberries
1 egg white
1 teaspoon water
2 teaspoons sugar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
  • Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 62 g, Fat 16.4 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.1 g, Sodium 273.8 mg, Sugar 16.1 g

NO-BAKE BLUEBERRY CREAM PIE



No-Bake Blueberry Cream Pie image

This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 4h25m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 11

35 vanilla wafer cookies (10 ounces)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon fine sea salt
1 1/2 cups fresh blueberries, plus more for topping, optional
Juice of 1/2 lemon
Pinch fine sea salt
1 cup sugar
8 ounces cream cheese, at room temperature
1 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract

Steps:

  • For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
  • Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
  • While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
  • Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
  • Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

FRESH NO-BAKE FRUIT PIE



Fresh No-Bake Fruit Pie image

Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.

Provided by GOMUM

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package fresh strawberries, hulled and large berries cut in half
1 pint fresh blueberries
1 (6 ounce) container fresh raspberries
1 (6 ounce) container fresh blackberries
1 cup water
½ cup white sugar
3 tablespoons cornstarch
¼ cup water
1 (9 inch) prepared shortbread pie crust (such as Keebler®)

Steps:

  • Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
  • Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
  • Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 44.2 g, Fat 5.6 g, Fiber 4.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 103.8 mg, Sugar 27.4 g

BLUEBERRY CREAM PIE- NO BAKE



Blueberry Cream Pie- No Bake image

this tastes great and doesn't heat up your kitchen. prepare it in the morning for tonight's dessert courtesy of mr.food.

Provided by chia2160

Categories     Pie

Time 10m

Yield 1 pie

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
3 tablespoons fresh lemon juice
1/2 cup heavy cream
1 1/2 cups fresh blueberries, rinsed and dried
1 cup whipped cream or 1 cup whipped topping
1 9-inch graham cracker crust

Steps:

  • In a large bowl, combine the sweetened condensed milk, lemon juice, and heavy cream; mix well.
  • Fold in the whipped cream then gently stir in the blueberries until thoroughly combined.
  • Pour into the pie crust, cover and chill overnight, or for at least 8 hours.

Nutrition Facts : Calories 3155.8, Fat 152.2, SaturatedFat 70, Cholesterol 343.6, Sodium 1994.7, Carbohydrate 417.8, Fiber 9.1, Sugar 335.7, Protein 47.6

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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