Very Berry Frozen Cream Pie Recipes

FROZEN BERRY PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in strawberries. Fold in whipped topping and pecans. Pour into crusts. , Cover and freeze for 3-4 hours or until firm. Remove from the freezer 15-20 minutes before serving.

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.

FROZEN BLUEBERRY CREAM PIE

Steps:

• Preheat oven to 350°. Spray a 9-inch pie pan with nonstick cooking spray. For crust: In a large bowl, combine graham cracker crumbs and sugar. Add melted butter, stirring until moistened. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared pan. Bake 7 minutes. Let cool completely on a wire rack. For filling: In a small saucepan, stir together blueberries, 1⁄4 cup water, sugar, corn syrup, cornstarch, and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook until mixture begins to thicken and berries begin to burst, 4 to 5 minutes, stirring occasionally. Remove from heat; stir in zest. Transfer mixture to a small bowl, and let cool 10 minutes. Lightly cover, and refrigerate until chilled, approximately 1 hour. In a large bowl, add cream cheese and confectioners' sugar. Beat at medium speed with an electric mixer until smooth. Add cream and vanilla; beat at high speed until stiff peaks form. Gently fold in blueberry mixture (do not stir). Spoon in prepared crust, spreading gently to edges. Lightly cover, and freeze until firm. Let stand at room temperature 20 minutes before serving.

EASY BERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
• Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
• Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
• Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
• Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

BERRY CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
• Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.

TRIPLE BERRY CREAM PIE

Steps:

• Preheat oven to 400°.
• In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 tablespoons ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface roll out the dough into an 11" round. Fit into a 9" pie pan and crimp edge. Refrigerate for 10 minutes.
• Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.
• In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.
• Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill overnight.

THREE BERRY PIE

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.

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.

VERY BERRY FROZEN YOGURT

Steps:

• In large bowl, mash strawberries with sugar. Stir in yogurt.
• Pour strawberry mixture into 2-quart ice-cream freezer. Freeze according to manufacturer's directions. Scoop into serving dishes or ice-cream cones.