NO-BAKE TRIPLE BERRY PIE
Your oven stays off for this easy two-step pie. The result is a cool kitchen and a pie that explodes with fresh fruit!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h56m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Cholesterol 0 mg, Fat 1 1/2, ServingSize 1 Serving
FRESH NO-BAKE FRUIT PIE
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
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
THREE BERRY PIE
In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.
Provided by Jenn Hall
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
- Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
- In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
- Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
- Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g
NO-BAKE SPRING BERRY PIE RECIPE BY TASTY
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
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
TRIPLE BERRY NO-BAKE CHEESECAKE
I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! -Joyce Mummau, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings (3-1/3 cups topping).
Number Of Ingredients 14
Steps:
- In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.
Nutrition Facts : Calories 432 calories, Fat 34g fat (21g saturated fat), Cholesterol 109mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
TRIPLE BERRY MINI PIES
I came up with these berry hand pies one summer day when I had an abundance of fresh blueberries, gooseberries and strawberries. The blend of flavors makes for a mouthwatering treat for breakfast, dessert or anytime in between! I typically make my crust from scratch, and I recommend gooseberries instead of raspberries for this recipe. -Brigette Kutschma, Lake Geneva
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.
Nutrition Facts : Calories 211 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
NO-BAKE GRANOLA BERRY PIE RECIPE BY TASTY
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
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
SENSATIONAL TRIPLE BERRY PIE
Really, I just made this up a few days ago, and it resulted in one of the most amazing pies I've ever eaten. I usually am very critical and not completely happy with recipes I come up with on my own, but this one is truly a sensation!
Provided by JungleLove
Categories Pie
Time 2h
Yield 1 double crust pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid. Combine the rest of the ingredients minus the crust. Using a 9 inch pie plate, arrange your crust and spoon the filling inches Place the second crust over and crimp edges. Make sure to cut a vent into the dough or use a pie bird. You can also do a lattice top pie which is just gorgeous and is what I did.
- You can brush the top of the pie with a mix of one egg yolk and a teaspoon of water (which makes for a lovely golden brown crust).
- Bake for 20 minutes at 400 and then bake at 350 for another 40-50 minutes. Remove when crust is golden brown.
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