Very Berry Berry Cream Cheese Pie Recipes

VERY BERRY FROZEN CREAM PIE

Steps:

• TO PREPARE BLUEBERRY AND RASPBERRY SAUCE:
• In a small pan put blueberries, 1/4 cup water, 3 table spoons sugar and 1/2 table spoon cornstarch. In a separate pan, put the same ingredients and raspberries, instead of blueberries. Heat at a medium temperature, stirring from time to time, for 4-5 min. Leave to cool for 15 minutes, at a room temperature.
• In order to eliminate raspberry seeds, press raspberries through a fine mesh straier using rubber spatula. Leave it in the fridge for an hour, to cool.
• TO PREPARE GRAHAM CRACKER PIE CRUST:
• Preheat the oven to 375 degrees. In a medium dish, combine graham cracker crumbs, melted butter, sugar and cinnamon. Press on the bottom and the sides of the 9-inch pie plate and bake for 7 min. Cool for 15 minutes, at a room temperature, then in the fridge until cooled completely.
• TO PREPARE THE FILLING:
• In a large dish beat cream cheese and sugar until creamy. Add condensed milk, heavy whipping cream and vanilla and beat until smooth.
• Take the pie crust and sauces out of the fridge. Pour half of the filling over the graham pie crust. With a spoon, put one sauce, than the other, until 1/2 is used. Swirl with a knife. Pour the rest of the filling and repeat the same procedure with the sauces.

TEENY TINY VERY BERRY CREAM CHEESE PIES

Steps:

• Preheat oven to 400 F degrees.
• Grease a 12-cup muffin tin.
• Roll out the pie crusts.
• Use a 6-inch circle cutter and cut out 12 mini pie crusts. Leave the leftover crust laying there.
• Fit each pie crust into a muffin tin.
• Mix the berries with 2 tablespoons of sugar and corn starch.
• Next mix the softened cream cheese and sugar until it's completely mixed.
• Add a tablespoon of cream cheese to the bottom of each mini pie.
• Then, add around 1/4 cup of berries to each mini pie.
• With the leftover pie crusts, cut out cute shapes to top the pies. I used a snowflake cookie cutter.
• Top each pie with the cut out shapes.
• Beat one egg.
• Brush the tops with egg wash.
• Then, sprinkle on the raw sugar.
• Bake for 20-25 minutes or until golden brown.
• Allow to cool before serving.
• Refrigerate leftovers for up to a week.

BERRY CREAM CHEESE PIE RECIPE

Steps:

• In a medium-sized bowl, combine the flour, cornmeal, sugar, and salt, stirring to mix.
• Using a pastry blender or a fork, cut the butter into the dry ingredients until it resembles coarse crumbs. It's okay to see small bits of butter in the mixture.
• Using a fork, stir in the egg, mixing thoroughly. Add the water a little at a time, stirring gently after each addition.
• The mixture will begin to start to slightly stick together.
• Go slowly, and stop adding water once the mixture becomes the texture of playdough.
• Place the bowl in the refrigerator for about 20 minutes to chill.
• Once the dough is chilled, dump it out into an ungreased 9-inch pie pan.
• Press the dough into the bottom and up the sides of the pan to create the crust. Set the crust aside as you mix the filling.
• Heat your oven to 325 degrees.
• In a medium bowl using an electric mixer on medium speed, beat the cream cheese until it is completely smooth and there are no chunky blobs.
• Add the sugar and mix again for about a minute or until the sugar is dissolved and the mixture is completely smooth.
• Add the vanilla and mix until incorporated.
• Add the eggs, one at a time, mixing thoroughly after each egg is added. The mixture should be the texture of sour cream.
• Using a rubber spatula, scrape the filling mixture into the unbaked cornmeal crust, smoothing the top.
• Place the pie in the center of the preheated oven and bake for 35-45 minutes.
• When the pie is baked, it should be slightly brown around the edges and a little jiggly in the middle.
• Remove the pie from the oven and allow it to cool at room temperature for about an hour.
• Then, cover it with plastic wrap and place it in the fridge to chill for 2-3 hours before serving.
• As the pie is baking, you can start on the berry sauce topping.
• In a small saucepan, gently stir together the berries, sugar, cornstarch, and water.
• Place the saucepan on the stove over medium heat, and heat to boiling, stirring occasionally.
• Once the mixture begins bubbling, allow it to boil for about 30 seconds, or until the sauce begins to thicken slightly.
• Remove the topping from the heat and allow it to cool completely. Place it in a bowl or jar, tightly covered, in the refrigerator until you're ready to serve the pie.
• To serve the pie, cut it into wedges and top each piece with a spoonful of berry topping.
• Alternately, you can spread the entire top of the pie with the berry topping before cutting. Return the pie and berries to the refrigerator for storage, and eat within three days.

BERRY CREAM PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. , Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature. , In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours., About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes. , Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.

BLUEBERRY CREAM PIE

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.

VERY BERRY CREAM CHEESE PIE

Steps:

• 1. 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.
• 2. REFRIGERATE 3 hours or until set. Combine raspberries and blueberries. Microwave apple jelly on HIGH for 5 seconds; stir. Blend berries with melted jelly to coat evenly. Spread over pie. Garnish with fresh mint sprigs.

MY GRANDMOTHER'S BEST BERRY PIE

Steps:

• To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
• Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
• Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
• Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.

BERRY-LICIOUS CREAM CHEESE TART / PIE

Steps:

• Crust:
• Prepare pie crust in a tart or pie pan.
• Preheat oven to 450 degrees.
• Prick pie crust and cover with foil or wax paper topping with weights. Baking for 10 minutes.
• Chocolate layer:.
• Melt chocolate and butter together to blend. Spread melted chocolate over bottom of baked pie shell. Chill.
• Creamy cheese filling:
• Beat cream cheese with whipping cream, sugar, brandy, and vanilla.
• Spread over chocolate. Chill 2-4 hours.
• Glaze:.
• Combine honey and preserves bring to a boil then reduce and simmer 5-10 minutes to reduce. Chill.
• Arrange strawberries cut side down on cream.
• Arrange pecans along the sides around the strawberries.
• Brush berries and pecans with glaze.
• Refrigerate until ready to serve. When slicing be sure to go through the chocolate and crust layers.

VERY BERRY PIE

Steps:

• Spread 1/4 cup whipped topping into the crust. Combine berries and sugar substitute; spoon 1 cup over topping. , In a bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick. Carefully spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set.

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!

BERRY CREAM CHEESE CAKE

Steps:

• Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
• In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
• Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
• Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
• Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
• Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
• Flavor Variations
• Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
• Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
• Use Another Pan
• Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
• Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.

VERY BERRY PIE

Steps:

• Mix sugar, cornstarch, and water in saucepan until smooth.
• Bring to a boil; cook and stir for 2 minutes.
• Remove from heat; stir in gelatin until dissolved.
• Chill for 20 minutes.
• Stir in berries.
• Pour into the crusts.
• Chill until set.
• Serve with whipped cream.