Fresh Fruitcheese Pie Recipes

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FRESH FRUIT CREAM CHEESE PIE



Fresh Fruit Cream Cheese Pie image

Provided by Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 8

1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
or 1 (14 oz.) can Eagle Brand® Low Fat Sweetened Condensed Milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 (9-inch) frozen deep-dish pie crust, baked
Fresh fruit (blueberries, strawberries, bananas*)
Smucker's® Seedless Red Raspberry Jam, or Strawberry Jelly (optional)

Steps:

  • BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
  • REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
  • *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

FRESH FRUIT/CHEESE PIE



Fresh Fruit/Cheese Pie image

Not only is this pie delicious-it's one even dieters can enjoy without worry. I seldom bake my cheese pie the same way twice. Often, I substitute wheat germ or granola for the coconut flakes...and the naturally fruity main ingredients fluctuate with whatever's hanging heavy on backyard branches! -Jody Steinke, Nekoosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 12

CRUST:
1 cup walnuts, chopped
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup butter, softened
1/2 teaspoon vanilla extract
FILLING:
4 cups fresh fruit (peaches, nectarines, strawberries, raspberries, banana, kiwifruit, blueberries or pineapple)
1 cup plain yogurt
1 cup 4% cottage cheese
1/2 cup unsweetened crushed pineapple, drained
1/4 cup sweetened shredded coconut

Steps:

  • In a small bowl, combine the nuts, flour, brown sugar, butter and vanilla. Press into a greased 9-in. pie plate., Bake at 350° for 10-15 minutes or until lightly browned. Cool on wire rack. , Cut fruit(s) of choice into bite-size pieces; layer on crust. In blender, cover and process yogurt and cottage cheese until smooth; add pineapple and blend until mixture reaches desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices.

Nutrition Facts :

FRESH FRUITS AND DESSERT CHEESES



Fresh Fruits and Dessert Cheeses image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 pound seedless grapes (black, red, or green)
8 ounces triple-creme cheese, like Gourmandise with Kirsh or walnut, St. Andre, or Camembert
2 Bosc pears, sliced
1 small box sweet whole wheat biscuits

Steps:

  • Place rinsed grapes and pears on a cutting board with your favorite dessert cheeses and sweet biscuits for a simple, elegant end to your meal. Ask for help from the cheese counter specialist in your market; they'll let you try your pick of cheeses.

FRESH FRUIT CHEESE PIE



Fresh Fruit Cheese Pie image

Number Of Ingredients 7

1 (8-ounce) package cream cheese softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
1 frozen pie crust baked
Fresh fruit*
Light corn syrup (optional)

Steps:

  • In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pastry shell. Chill 3 hours or until set.Arrange fruit on top of pie. Just before serving, brush with corn syrup if desired.*If bananas are used, dip in additional lemon juice and drain before arranging on pie.MINI FRUIT CHEESE TARTS: Prepare filling as above. Spoon into twenty-four (2- or 3-inch) tart-size baked pastry shells (see Pastry for Double-Crust Pie). Chill 2 hours or until set. Top with fruit brush with corn syrup if desired.

Nutrition Facts : Nutritional Facts Serves

FRESH FRUIT PIE



Fresh Fruit Pie image

This is a *great* no-bake fruit pie that will be the hit of your next BBQ! You don't heat up the kitchen with baking and the fresh fruit flavor with ripe summer fruit really *shines!* A great dessert that will impress everyone ! ENJOY!

Provided by Theresa P

Categories     Dessert

Time 40m

Yield 1 10inch pie

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup vegetable oil
1 1/2 tablespoons sugar
2 tablespoons milk
1 teaspoon salt
1 quart fresh fruit, of your choice (strawberries, sliced and skinned peaches , raspberries etc.)
1 1/2 ounces Jello gelatin (flavor to match fruit)
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 tablespoons light corn syrup

Steps:

  • For Pie Crust: Mix all pie crust ingredients with fork.
  • Press mixture into a 10 inch pie plate.
  • Bake crust at 450°F for 10-12 minutes. Watch carefully as not to burn crust.
  • Filling: Cook together until boiling the sugar, salt, cornstarch, water and corn syrup.
  • Remove from heat and add the half package of jello and mix well.
  • Let the mixture cool slightly and then add fresh fruit.
  • Pour into baked pie shell and refrigerate until well chilled.
  • Serve with whipped cream and enjoy!

Nutrition Facts : Calories 2890.6, Fat 112, SaturatedFat 15.1, Cholesterol 4.3, Sodium 3157.8, Carbohydrate 457.5, Fiber 5.3, Sugar 267.6, Protein 23.8

NO-BAKE FRESH FRUIT PIE



No-Bake Fresh Fruit Pie image

Provided by Susan Purdy

Categories     Berry     Dairy     Fruit     Dessert     Fourth of July     Kid-Friendly     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Yield: One 9-inch pie; serves 6 to 8

Number Of Ingredients 9

Special equipment:
9-inch pie plate; food processor or bowl and fork; 2 1/2-quart non-reactive saucepan
Filling:
4 cups any combination of fresh berries, picked over, washed, hulled, if necessary, and drained until dry, and/or cut-up peeled fresh fruit, divided (1 1/2 cups and 2 1/2 cups), (Note: try blueberries and peaches, or raspberries and nectarines, or blueberries and strawberries, or plums and peaches with Marionberries or huckleberries; do not peel plums, nectarines or pears)
2/3 to 1 cup granulated sugar (depending on sweetness of fruit)
3 tablespoons cornstarch
1 cup water
1 tablespoon fresh lemon juice, or more as needed
2 tablespoons unsalted butter

Steps:

  • Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
  • In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
  • Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.

FRESH FRUIT CHEESECAKE PIE



Fresh Fruit Cheesecake Pie image

A fresh, not too sweet, light dessert that you can serve without breaking anyones diet. And it looks so beautiful!

Provided by Geema

Categories     Cheesecake

Time 3h30m

Yield 1 pie

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar
1 envelope unflavored gelatin
1/4 cup cold water
1 cup cottage cheese
1/2 cup pineapple juice
1 teaspoon lemon juice
1/2 cup sour cream
1/3 cup sugar
2 cups fresh fruit (any combination of kiwi, blueberries, strawberries, mangoes, etc.)

Steps:

  • Preheat oven to 350 degrees.
  • Mix the graham cracker crumbs,sugar and melted butter in a small bowl.
  • In a pie dish, press the crumbs firmly to cover the bottom and sides.
  • I use my hands.
  • Bake the crust for 8 minutes; let cool.
  • In a small saucepan, sprinkle the gelatin over water; let stand for 1 minute.
  • Stir over low heat until completely dissolved, about 3 minutes.
  • In a blender or food processor, process cheese, juices, sour cream, and sugar until completely blended and creamy.
  • Continue processing, gradually adding gelatine mixture through feed cap.
  • Pour into the waiting graham cracker crust; and chill for at least 3 hours.
  • Just before serving, arrange the fruit on top of the pie in a decorative manner.
  • Stand back and receive your applause.

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

NO-BAKE FRUITY CHEESECAKE PIE



No-Bake Fruity Cheesecake Pie image

Fill a pre-made chocolate crumb crust with a luscious but surprisingly fluffy filling, flavored with hints of orange liqueur. Top with fresh fruit for a pretty finish.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 8

Number Of Ingredients 8

3/4 cup milk
24 regular marshmallows
1 package (8 oz) cream cheese, softened
2 tablespoons orange-flavored liqueur
1 chocolate flavor crumb crust (6 oz)
2 kiwifruit, peeled, quartered and sliced
1 1/2 cups fresh raspberries
2 tablespoons powdered sugar

Steps:

  • In 2-quart saucepan, heat milk over medium heat until steaming. Add marshmallows; remove from heat. Let stand 15 minutes to soften marshmallows, stirring several times until smooth.
  • In medium bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in marshmallow mixture and liqueur. Pour into crumb crust. Refrigerate until set, about 2 hours.
  • In another medium bowl, gently mix kiwifruit and raspberries. Refrigerate until serving time.
  • To serve, cut pie into wedges; place on individual dessert plates. Spoon fruit mixture over wedges. Sprinkle with powdered sugar. Store in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 25 g, TransFat 2 g

FRUIT-TOPPED CHEESE PIE



Fruit-Topped Cheese Pie image

Watch everyone's faces light up when you serve our Fruit-Topped Cheese Pie. Our no-bake Fruit-Topped Cheese Pie is crowned with yummy cherry pie filling.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 env. DREAM WHIP Whipped Topping Mix, prepared as directed on package
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup canned cherry pie filling

Steps:

  • Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in DREAM WHIP.
  • Spoon into crust. Spoon cherry pie filling around edge of pie.
  • Refrigerate 3 hours.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 25 g, Protein 3 g

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