No Bake Spring Berry Pie Recipe By Tasty

NO-BAKE TRIPLE BERRY PIE

Steps:

• Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.
• Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.

FRESH NO-BAKE FRUIT PIE

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.

NO-BAKE GRANOLA BERRY PIE RECIPE BY TASTY

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!

NO-BAKE SPRING BERRY PIE RECIPE BY TASTY

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!

NO-BAKE BLUEBERRY LEMON PIE

Steps:

• For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
• Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
• Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
• Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
• In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

BERRY PIE

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.

EASY CRUNCH BERRY PIE

Steps:

• Preheat oven to 350°. Combine crushed cereal and melted butter. Using the bottom of a glass, press cereal mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 10-12 minutes. Cool completely on a wire rack., Combine berries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer berry mixture to a food processor or blender; pulse until smooth. Press through a fine-mesh strainer to remove seeds. Microwave gelatin on high until melted, about 10 seconds; stir into berry mixture., Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and berry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with sweetened whipped cream and additional berries.,