Strawberry N Blueberry Cream Pie Recipes

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BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.

Provided by Barbara

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 50m

Yield 16

Number Of Ingredients 11

1 recipe pastry for a (10 inch) single crust pie
1 cup white sugar
2 egg yolks
1 tablespoon quick-cooking tapioca
1 pinch salt
1 tablespoon lemon juice
¼ cup milk
1 quart fresh blueberries
2 egg whites
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
  • In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
  • Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 27 g, Cholesterol 25.9 mg, Fat 5.4 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 82 mg, Sugar 17.8 g

STRAWBERRY 'N BLUEBERRY CREAM PIE



Strawberry 'n Blueberry Cream Pie image

Make and share this Strawberry 'n Blueberry Cream Pie recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1/2 teaspoon vanilla
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) baked pie shells
1 pint fresh strawberries, halved
1 cup blueberries

Steps:

  • In a saucepan, combine sugar, flour and salt.
  • Add milk, stirring until smooth.
  • Cook and stir over medium heat until thickened.
  • Stir in small amount of milk mixture into yolks, then return all to saucepan.
  • Cook, stirring for 2 minutes.
  • Remove from the heat; stir in butter and vanilla.
  • Cool 20 minutes.
  • Pour into pie shell and chill several hours until firm.
  • Whip cream and sugar and spread half over pie filling.
  • Arrange berries on cream.
  • Dollop or pipe remaining cream around edge of pie.

Nutrition Facts : Calories 601.4, Fat 35.3, SaturatedFat 17.6, Cholesterol 176, Sodium 359.6, Carbohydrate 63.8, Fiber 3.1, Sugar 32.3, Protein 9.6

GRANDMA'S BLUEBERRY CREAM PIE



Grandma's Blueberry Cream Pie image

My grandmother used to work in a popular pie diner in the 60s and her blueberry cream pie was famous. Cherry topping goes well with this cream pie as well, but the blueberry topping really makes it shine, and always has people coming back for more.

Provided by Lex

Categories     Custard and Cream Pies

Time 3h45m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package cream cheese (such as Philadelphia®), softened
1 cup powdered sugar
1 teaspoon vanilla extract, divided
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
½ cup cold milk
1 (9 inch) baked pie crust
1 (21 ounce) can blueberry pie filling

Steps:

  • Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
  • Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
  • Transfer filling into the pie crust and freeze until set, about 2 hours.
  • Thaw for 1 1/2 hours before topping with blueberry filling and serving.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 64.8 g, Cholesterol 32 mg, Fat 17.5 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 215 mg, Sugar 46.4 g

EASY STRAWBERRY CREAM PIE



Easy strawberry cream pie image

I sometimes make a crust in a 13x9 pan and serve squares. This looks nice to serve to company and no-one knows how easy it is.Cook time includes chill time.

Provided by hokiegal

Categories     Pie

Time 1h8m

Yield 2 pies

Number Of Ingredients 4

3 containers strawberry yogurt (the already mixed up ones are better)
1 container Cool Whip
1 cup sliced strawberry (can use defrosted frozen if fresh not available)
2 graham cracker pie crust

Steps:

  • Slice strawberries and let sit.
  • Mix Cool Whip and yogurt together.
  • Fold in strawberries and pour into pie crusts.
  • Chill at least one hour to set.

Nutrition Facts : Calories 1561.5, Fat 64.5, SaturatedFat 15.5, Cholesterol 20.4, Sodium 1588.5, Carbohydrate 224.8, Fiber 5.1, Sugar 95, Protein 27

NO-BAKE BLUEBERRY CREAM PIE



No-Bake Blueberry Cream Pie image

This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 4h25m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 11

35 vanilla wafer cookies (10 ounces)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon fine sea salt
1 1/2 cups fresh blueberries, plus more for topping, optional
Juice of 1/2 lemon
Pinch fine sea salt
1 cup sugar
8 ounces cream cheese, at room temperature
1 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract

Steps:

  • For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
  • Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
  • While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
  • Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
  • Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

STRAWBERRY N' CREAM PIE



Strawberry N' Cream Pie image

Number Of Ingredients 10

4 cups fresh strawberries, halved and divided
3/4 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
1 teaspoon lemon juice
red food coloring (optional)
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 Keebler® Ready Crust® graham cracker pie crust

Steps:

  • 1. Chill small mixing bowl and beaters of electric mixer.2. In medium saucepan crush 1 cup of strawberries. Stir in sugar and cornstarch. Add water, stirring until combined. Cook and stir over medium heat until mixture boils and thickens. Boil for 1 minute. Stir in lemon juice and food coloring, if desired. Cool.3. In chilled bowl beat whipping cream, powdered sugar and vanilla on medium speed of electric mixer until soft peaks form.4. Spread half of whipped cream in crust. Arrange remaining berries on top of whipped cream in crust. Spread strawberry mixture over top. Spoon dollops of remaining whipped cream on top.5. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator. Best if served same day as made.

Nutrition Facts : Nutritional Facts Serves

EASY BLUEBERRY CREAM PIE



Easy Blueberry Cream Pie image

This is a favorite pie with my family come blueberry season here in Michigan.-Diane Bullis, Grant, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 13

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons plus 1-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups fresh or frozen blueberries, thawed, divided
1 tablespoon butter
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
TOPPING:
2 cups whipped topping
1 tablespoon sugar
1/2 teaspoon vanilla extract

Steps:

  • In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 12g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 195mg sodium, Carbohydrate 58g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.

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