Blackberries And Cream Pie Food

BLACKBERRY CREAM PIE

Steps:

• Preheat oven to 350° F. In a medium bowl, combine graham cracker crumbs and melted butter. Stir until all crumbs are coated in the butter. Transfer to a 9" pie plate, and press the crumbs into the bottom and up the sides.
• Bake crust until just golden, about 10 minutes. Cool completely.
• In a small saucepan, combine blackberries, lime juice, and sugar. Stir to combine. Cook over medium heat until berries are soft and liquid is released. Transfer mixture to the bowl of a food processor.
• Pulse berry mixture in the food processor until smooth. Strain using a fine-mesh strainer. You should end up with about ¾ cup juice. Set aside to cool completely.
• In a large bowl, combine sweetened condensed milk and blackberry purée. Set aside.
• In the bowl of a stand mixer, use the whisk attachment to whip the cream to stiff peaks. Fold the whipped cream into the blackberry mixture in three additions, working gently so as not to deflate the whipped cream.
• Pour filling into cooled crust and smooth the top. Freeze at least 4 hours.
• Place cold heavy cream, powdered sugar, and vanilla bean paste (see note) in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
• Top the pie with the whipped cream and fresh berries. Pull the pie from the freezer about 30 minutes before you want to serve it.Enjoy!

EASY BERRIES AND CREAM PIE

Steps:

• Preheat the oven to 400 degrees F.
• Roll the puff pastry into an 11-inch square. Invert a 9-inch pie plate onto the center of the square and use a paring knife to cut a circle about half an inch larger than the edge of the pie plate (save the scraps for another use). Put the circle into the pie plate. Bake until the pastry rises into a golden dome, 15 to 20 minutes. Immediately use the bottom of a heat-safe measuring cup to pat down the pastry into the bottom and sides until flat, making a crust (some small pieces of puff pastry will flake off; this is fine). Let cool completely.
• Make the filling: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar and vanilla and beat until incorporated. Pour in the cream and beat on medium-high speed until stiff peaks form (take care not to overbeat).
• Spread the jam out on the bottom of the crust and then scrape the cream filling on top of it. Spread out into an even layer. Loosely cover with plastic wrap and refrigerate for at least 2 hours. Top with berries, cut into slices and serve.

BLACKBERRY SOUR CREAM PIE

Steps:

• Combine one cup sugar, sour cream, flour, and salt.
• Place berries in pie shell.
• Spread sour cream mixture on top.
• Combine bread crumbs and 2 tablespoons.
• sugar, and butter.
• Sprinkle on top.
• Bake 375F degrees for 40-45 minutes or until done.

BLACKBERRY CREAM PIE

Steps:

• Preheat oven to 375.
• Combine 1 cup sugar , sour cream, flour and salt and set aside.
• Place all of the berries in shell and pour combined sour cream mixture on top of the berries. DO NOT MIX! The goal is to spread the sour cream mixture on top so it's like a top layer.
• Combine bread crumbs sugar and butter and sprinkle on top of the pie.
• Bake at 375 degrees for 45 minutes.