BERRY CREAM PIE
I found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It's a perfect summertime treat.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 18
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.
Nutrition Facts :
FRESH BERRY CARDAMOM CREAM PIE
i was able to get fresh berries at a great price today, and had the day off to experiment- as you can see by the photo, this is incredible! you can use any liquer you want, or leave it out. you can also use any fruits you want, inclusing kiwi.. the fruit measurements are aproximate, as i just filled in the spaces.
Provided by chia2160
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 18
Steps:
- bake pie crust, cool.
- add sugar, flour, arrowroot and salt to a saucepan.
- whisk together eggs and milk, add to sugar mixture, stirring over medium heat.
- cook stirring with a wooden spoon until thickened and bubbly.
- remove from heat.
- stir in vanilla and butter.
- stir in cardamom and triple sec (if using).
- let mixture cool for 10 minutes.
- add almonds to pie crust.
- top with cardamom cream filling.
- top with fresh fruit.
- microwave preserves and triple sec for 40 seconds, or until heated.
- stir well.
- brush onto pie as a glaze.
- cover with plastic wrap and refrigerate until serving time.
Nutrition Facts : Calories 2750, Fat 133.1, SaturatedFat 43.5, Cholesterol 532.9, Sodium 1624.6, Carbohydrate 345.5, Fiber 21, Sugar 202.5, Protein 53.5
BLUEBERRY & PISTACHIO CAKE WITH CARDAMOM CREAM
Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
- Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick - when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
- Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
- To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
- Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.
Nutrition Facts : Calories 564 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
FRESH NO-BAKE FRUIT PIE
Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.
Provided by GOMUM
Categories Desserts Pies No-Bake Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
- Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
- Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 44.2 g, Fat 5.6 g, Fiber 4.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 103.8 mg, Sugar 27.4 g
BERRY CREAM PIE
This recipe was featured in an email today from Gooseberry Patch. "I love berries and cream together, and this recipe from Summer in the Country cookbook calls for either blueberries or raspberries. You could easily substitute strawberries, blackberries, or create your own delicious mix of berries too! - Jo Ann"
Provided by senseicheryl
Categories Pie
Time 1h
Yield 1 9-inch pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place berries in unbaked pie crust; set aside.
- Combine sugar, flour and salt.
- In a separate bowl, beat eggs and sour cream together; add to flour mixture. Spoon over berries.
- Combine all of the topping ingredients until crumbly.
- Sprinkle topping over pie and bake for 50 to 55 minutes.
SUMMER BERRY SWEET CREAM PIE
This homemade berry pie is a perfect dessert for summer pool parties, the Fourth of July, Father's Day or Mother's Day, or any other special get together!
Provided by opal1295
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl whip cream cheese until smooth.
- Slowly add whipping cream just until blended.
- Add all other ingredients and whip on low speed until consistency is thick and mixture holds its form.
- Pour into prepared pie shell and top with blueberries & strawberries or any other favorite berry.
Nutrition Facts : Calories 316.8, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 604.6, Carbohydrate 29.5, Fiber 0.6, Sugar 27, Protein 1.4
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- Combine dry ingredients for the crust in a small bowl. You may not need all of the butter! Gradually add melted butter (or dairy free alternative) to the mixture until it will hold when pressed to the side of the bowl and looks like damp sand.
- In a large pot, all at once, combine the blueberries, lemon juice, cardamom, sugar and cornstarch. Turn your burner to a medium high heat and cook until the blueberry mixture is bubbling and has thickened. The sauce will turn from white-ish light purple to clear purple and coat the back of the spoon when it is ready. Remove from heat and let cool to room temperature (don’t put in the fridge or it may set and won’t pour into the crust properly).
- In a small bowl, using a hand mixer combine the whipping cream, powdered sugar and vanilla. Whip on a high speed until stiff peaks form. Cover and refrigerate until ready to top the pie.
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