No Bake Granola Berry Pie Recipe By Tasty

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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

NO-BAKE GRANOLA BERRY PIE RECIPE BY TASTY



No-Bake Granola Berry Pie Recipe by Tasty image

Here's what you need: granola, coconut oil, coconut oil, strawberry, blackberry, raspberry, blueberry, organic sugar, water, lemon juice, cornstarch

Provided by Gwenaelle Le Cochennec

Categories     Desserts

Yield 6 servings

Number Of Ingredients 11

5 cups granola
¾ cup coconut oil, melted
1 tablespoon coconut oil, solid
1 cup strawberry, sliced, plus more for garnish
1 cup blackberry
1 cup raspberry, plus more for garnish
1 cup blueberry
½ cup organic sugar
½ cup water, + 3 tablespoons, divided
2 tablespoons lemon juice
3 tablespoons cornstarch

Steps:

  • Add the granola to a food processor and process until fine crumbs form.
  • Add the melted coconut oil and pulse to combine.
  • Grease a 9-inch (23 cm) pie dish with the solid coconut oil.
  • Pour the granola mixture into the dish and press the crumbs firmly with the bottom of a measuring cup, making sure to cover the bottom and sides of the dish evenly. Place the pie dish into the refrigerator to firm up for an hour.
  • Meanwhile, combine the strawberries, blackberries, raspberries, blueberries, sugar, ½ cup (120 ml) water, and the lemon juice in a medium saucepan. Cook for 4-5 minutes. or until the sugar is dissolved and the berries begin to release their juices, creating a loose, deep red mixture.
  • In a small bowl, mix the cornstarch and remaining 3 tablespoons of water into a smooth paste. Add the cornstarch mixture to the berries and cook for another 2 minutes, until the filling thickens. Remove from the heat and let cool for 5 minutes.
  • Remove the chilled pie crust from the refrigerator and pour in the berry compote. Spread the filling evenly.
  • Chill the pie in the refrigerator for at least for 1 hour before serving.
  • Garnish with fresh berries to your taste.
  • Enjoy!

Nutrition Facts : Calories 848 calories, Carbohydrate 80 grams, Fat 52 grams, Fiber 12 grams, Protein 14 grams, Sugar 39 grams

CLASSIC GRANOLA RECIPE BY TASTY



Classic Granola Recipe by Tasty image

Here's what you need: rolled oats, almond, cinnamon, salt, coconut oil, vanilla extract, maple syrup, honey, greek yogurt, assorted berry

Provided by Kahnita Wilkerson

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

2 cups rolled oats
½ cup almond, sliced
½ teaspoon cinnamon
¼ teaspoon salt
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
¼ cup maple syrup
2 tablespoons honey
greek yogurt, to serve
assorted berry, to serve

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large bowl, mix together the oats, almonds, cinnamon, salt, coconut oil, vanilla extract, maple syrup, and honey until well combined.
  • Transfer the mixture onto a the prepared baking sheet and spread into an even layer.
  • Bake for 20 minutes.
  • Carefully remove from the oven and allow to cool for 10 minutes.
  • Break up the layer into chunks with your hands.
  • Store in an airtight container for up to 1 month.
  • Serve with Greek yogurt and fresh berries, if desired.
  • Enjoy!

Nutrition Facts : Calories 263 calories, Carbohydrate 36 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, Sugar 10 grams

BERRY PIE



Berry Pie image

The recipe for this pie was sent to us by a women who dined with us and said her aunt had a recipe that we should use. It's one of our most popular desserts!-Dawn Mangan, Bismarck, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/2 cups sugar
4 tablespoons plus 1-1/2 teaspoons cornstarch
3/4 cup cold water
3 tablespoons lemon juice
3 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
Pastry for double-crust pie (9 inches)

Steps:

  • In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool. , Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 400° for 10 minutes Reduce heat to 350°. Remove foil; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely.

Nutrition Facts :

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