Easy Spring Pie Recipes

EASY SPRING PIE

Easy Spring Pie image

Say good-bye to winter's gray and hello to our Easy Spring pie. It's a yummy way to celebrate the beginning of a more colorful season!

Provided by My Food and Family

Categories Recipes

Time 3h20m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Gelatin, any flavor
ice cubes
1/2 cup cold water
1 ready-to-use graham cracker crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

Stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 2 cups of the gelatin; place in small bowl. Refrigerate 5 min. or until gelatin is the consistency of unbeaten egg whites. Carefully spoon into crust. Refrigerate 10 min.
Meanwhile, add 2 cups of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Refrigerate 10 min. or until mixture is thick and will mound. Carefully spoon over gelatin layer in crust.
Refrigerate at least 3 hours or until firm. Serve topped with the remaining whipped topping. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 40 g, Fiber 0 g, Sugar 29 g, Protein 2 g

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

Ingredients

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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