Berry Cream Cheese Pie Food

CREAM CHEESE BLUEBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

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.

VERY BERRY CREAM CHEESE PIE

Steps:

• Preheat oven to 350.
• Make your pie crusts or used store bought.
• Mix cream cheese and powdered sugar.
• Lay the first crust into the pie plate.
• Spread the cream cheese all along the bottom of the pie crust.
• If using frozen berries, defrost them thoroughly.
• Mix together all berries. Add sugar and allow the berries to sit for 10-15 minutes to pull out the juices.
• Next, add lemon juice and corn starch and mix berries.
• Pour the berries over the cream cheese layer in the pie.
• Prepare the top layer of the crust. I chose to cut heart shapes into it, for large holes so the berries would not bubble over.
• Pinch crusts together.
• Brush with egg.
• Cover pie edges and bake for 45 minutes.
• Remove cover and bake an additional 5-10 minutes until pie is golden brown.
• Allow to cool completely before serving.

BLUEBERRY CREAM CHEESE PIE

Steps:

• Beat heavy cream in a bowl with an electric mixer or whisk until stiff peaks form.
• Beat cream cheese, confectioners' sugar, lemon juice, and vanilla extract in another bowl until smooth. Fold whipped cream into cream cheese mixture until evenly blended.
• Line pie crust with banana slices and spread cream cheese mixture over bananas. Spread blueberry pie filling over cream cheese mixture. Refrigerate at least 2 hours before serving.

BLUEBERRY CREAM CHEESE PIE

Steps:

• In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in blueberries.
• Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Cool to room temperature, then spread over cream cheese layer.
• Refrigerate until serving.
• Note: The first time I made this, I thought I'd save time and made the blueberry mixture the night before. Bad idea. It wouldn't spread nearly as smoothly as you'd expect a nice pie filling to--stayed kind of clumpy, even after I gently reheated it.

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.

RASPBERRY CREAM CHEESE PIE

Steps:

• In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
• Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
• Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!

SUMMER BERRY CHEESE PIE

Steps:

• In a large bowl, combine half of the strawberries and lemon juice; mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a large bowl, combine the cream cheese, lemon zest and remaining sugar until smooth. Spread into the crust. , In a large saucepan, combine cornstarch and reserved strawberry mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool slightly. , Fold in blueberries and remaining strawberries. Spread over cream cheese mixture. Cover and refrigerate for at least 3 hours.

BLUEBERRIES CREAM CHEESE PIE

Steps:

• Beat cream cheese, the first quantity of sugar (1/2 cup) and lemon juice in a small bowl until homogeneous. Pour in the pie shell. Put in the fridge.
• Spread the first quantity of blueberries on the cream cheese.
• In a saucepan, mix 3/4 cup sugar, cornstarch, water, blueberries and lemon juice.
• Heat and stir until boiling and it's thick.
• Let cool down. Spread on the blueberries. Put back in the fridge.

EASY BLUEBERRY CREAM PIE

Steps:

• In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
• Fold in Cool Whip.
• Spoon half of mixture into pie crust; top with 1 cup blueberries.
• Spread with remaining cream cheese mixture.
• Scatter with remaining blueberries.
• Cover with plastic wrap and refrigerate at least 5 hours.