Fresh Fruit Cheese Pie Food

FRESH FRUIT/CHEESE PIE

Steps:

• In a small bowl, combine the nuts, flour, brown sugar, butter and vanilla. Press into a greased 9-in. pie plate., Bake at 350° for 10-15 minutes or until lightly browned. Cool on wire rack. , Cut fruit(s) of choice into bite-size pieces; layer on crust. In blender, cover and process yogurt and cottage cheese until smooth; add pineapple and blend until mixture reaches desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices.

FRUIT-TOPPED CHEESE PIE

Steps:

• Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in DREAM WHIP.
• Spoon into crust. Spoon cherry pie filling around edge of pie.
• Refrigerate 3 hours.

FRESH FRUIT CREAM CHEESE PIE

Steps:

• BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
• REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
• *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

FRESH NO-BAKE FRUIT PIE

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.

FRESH FRUIT CHEESE PIE

Steps:

• In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweeted condensed milk until smooth. Stir in lemon juice and vanilla extract. Chill 3 hours or until set. Arrange fruit on top of pie. If desired, brush with corn syrup just before serving. Refridgerate leftovers. TIP: If bananas are used, dip in additional lemon juice and drain before arranging on pie.

NO-BAKE SPRING BERRY PIE RECIPE BY TASTY

Steps:

• Place graham crackers in a plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
• Pour the graham cracker crumbs into a medium bowl with the melted butter. Mix until the crumbs take on the character of a coarse, wet sand.
• Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumbs firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
• In a medium-sized bowl, whisk together cream cheese and maple syrup. Once combined, pour the mixture into pie crust and return it to refrigerator to chill.
• Meanwhile, add half of the blueberries and strawberries to a saucepan over medium heat. Then add the lemon juice, sugar, and half of the water.
• Cook for 2-4 minutes or until sugar is dissolved and berries begin to expel their juice, creating a loose, deep-red mixture.
• In a small bowl or ramekin, mix cornstarch and remaining water into a smooth paste.
• Add the cornstarch mixture to the berries and cook for an additional 2 minutes, until the filling thickens. Remove from heat and set aside, allowing the mixture to cool for 5 minutes.
• Remove the chilled pie crust with the cream cheese layer from the refrigerator. Take the remaining blueberries and strawberries and evenly distribute them over the top of the cream cheese layer.
• Next, pour the cooked berry mixture over the top of the fresh fruit and cream cheese, filling in the rest of the pie crust. Spread the filling evenly.
• Chill the pie completely in the refrigerator for 1.5-2 hours before serving.
• Enjoy!

FRESH FRUIT CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees.
• Mix the graham cracker crumbs,sugar and melted butter in a small bowl.
• In a pie dish, press the crumbs firmly to cover the bottom and sides.
• I use my hands.
• Bake the crust for 8 minutes; let cool.
• In a small saucepan, sprinkle the gelatin over water; let stand for 1 minute.
• Stir over low heat until completely dissolved, about 3 minutes.
• In a blender or food processor, process cheese, juices, sour cream, and sugar until completely blended and creamy.
• Continue processing, gradually adding gelatine mixture through feed cap.
• Pour into the waiting graham cracker crust; and chill for at least 3 hours.
• Just before serving, arrange the fruit on top of the pie in a decorative manner.
• Stand back and receive your applause.