Easy Cherry Or Blueberry Cream Pie No Bake Food

NO-BAKE BLUEBERRY PIE

Steps:

• Place 1 cup of the blueberries into a medium saucepan.
• In a small bowl, whisk the water and flour together and add to the saucepan.
• Mix in the sugar and the salt.
• Begin cooking on high until bubbles begin to appear and then reduce heat to medium, stirring often until berries darken and mixture thickens.
• Remove from heat and allow to sit for a few minutes.
• Using a rubber spatula, gently fold the rest of the blueberries into the saucepan. Mix until well combined.
• Allow to sit for a few minutes before pouring into the pie crust.
• Spread evenly and let the pie set a couple hours at room temperature before cutting.
• Cover and refrigerate any leftovers.
• If making your own pie crust, bake for 10-15 minutes and cool completely before filling.

NO BAKE BLUEBERRY CREAM PIE

Steps:

• Combine graham cracker crumbs, sugar, and melted butter together in a large bowl, mixing until crumbly. Press into the bottom and slightly up the sides of a 9 inch pie plate, pressing down firmly with your fingers. You can use the back of a spoon or the bottom of a round glass to help press the crust down as well. Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set.
• In a medium sized bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth. Fold in the blueberry pie filling, then 1/2 cup of the whipped topping. Spread the filling over the prepared and chilled crust.
• Spread the rest of the container of whipped topping over the top of the pie. Cover the pie and chill in the refrigerator for at least two hours before serving. Cut into slices and enjoy!

QUICK & EASY, NO BAKE, BLUEBERRY CREAM CHEESE PIE

Steps:

• 1. Rinse fresh or frozen blueberries under cool water in a colander and remove all stems.
• 2. Cook blueberries in saucepan under low to moderate heat with one cup of regular, granulated sugar for about 15 to 20 minutes, stirring occasionally until berries are just about tender and has made a type of glaze. Glaze will thicken a lot when completely cooled, so don't worry if mixture still appears "soupy" while it's still hot. Sit mixture aside and cool COMPLETELY at room temperature first, then chill in refrigerator for about 1 hour. Do NOT place hot mixture in refrigerator! Make sure it has COMPLETELY cooled at room temp before chilling!
• 3. With electric mixer, mix cream cheese, 1/4 cup powdered sugar, & 2 tablespoons milk until smooth and creamy. Spread mixture into bottom of graham cracker crust pie shell.
• 4. After blueberry mixture has chilled, pour on top of cream cheese mixture. Cover with lid and chill in refrigerator at least 2 to 3 hours.
• 5. Top slices of pie with Cool Whip when ready to serve.

NO-BAKE BLUEBERRY CREAM PIE

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.

EASY CHERRY OR BLUEBERRY CREAM PIE (NO-BAKE)

Steps:

• In a bowl using an electric mixer beat together the softened cream cheese with confectioners sugar and almond extract until smooth and fluffy.
• In another bowl whip the cream until stiff; fold the whipped cream into the cream cheese mixture.
• Pour the mixture into the prepared pie crust.
• Top with pie filling.
• Chill for a couple of hours before serving.
• Delicious!

EASY BLUEBERRY CREAM PIE

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.

CHERRY-BLUEBERRY PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
• Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.