FRESH FRUIT CREAM CHEESE PIE
Provided by Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
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.
FRUIT AND CREAM PIE
I was surprised I couldn't find this recipe on 'Zaar. It's an old stand-by from a pamphlet called "More Jello Recipes". You can vary the flavour of this pie by changing the flavour of the Jello and matching it with an appropriate fruit. Example - strawberry Jello & strawberries - you get the idea. You can also subsitute sugar-free Jello. NOTE: Cooking time does not include chilling time.
Provided by Sweet PQ
Categories Pie
Time 15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese and sugar until blended. Stir in the Cool Whip. Spread in bottom of graham pie crust. Refrigerate.
- Mix Jello, pudding and water in a pan until smooth. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat and cool 5 minutes. Stir in fruit. Spoon over cream cheese layer.
- Refrigerate 4 hours, or until set. Garnish with additional Cool Whip.
Nutrition Facts : Calories 457.9, Fat 20.3, SaturatedFat 8.5, Cholesterol 34.5, Sodium 483.9, Carbohydrate 66.2, Fiber 0.7, Sugar 51.6, Protein 4.6
FRUIT AND CREAM PIE II
A large pie with 2 types of fruit and a sour cream topping. Any combination of fruit fillings may be used in this pie. Apple, blueberry, peach or cherries all work well.
Provided by SHASTASPEN
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour and salt together. Pour milk, sugar and oil into one measuring cup, and add all at once to flour. Stir until mixed. Pat dough onto the bottom and sides of a 2 quart casserole dish.
- Spread fruit filling over dough and sprinkle with cinnamon. In a medium bowl, combine eggs, sour cream and vanilla. Mix until smooth and pour over fruit filling. Sprinkle top with cinnamon.
- Bake in the preheated oven for 45 to 60 minutes, or until topping is set. Allow to cool and store in the refrigerator.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 44.9 g, Cholesterol 48.2 mg, Fat 21.3 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 7.2 g, Sodium 247.7 mg, Sugar 15.5 g
FRUIT AND CREAM PIE II
A large pie with 2 types of fruit and a sour cream topping. Any combination of fruit fillings may be used in this pie. Apple, blueberry, peach or cherries all work well.
Provided by SHASTASPEN
Categories Blueberry Pie
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour and salt together. Pour milk, sugar and oil into one measuring cup, and add all at once to flour. Stir until mixed. Pat dough onto the bottom and sides of a 2 quart casserole dish.
- Spread fruit filling over dough and sprinkle with cinnamon. In a medium bowl, combine eggs, sour cream and vanilla. Mix until smooth and pour over fruit filling. Sprinkle top with cinnamon.
- Bake in the preheated oven for 45 to 60 minutes, or until topping is set. Allow to cool and store in the refrigerator.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 44.9 g, Cholesterol 48.2 mg, Fat 21.3 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 7.2 g, Sodium 247.7 mg, Sugar 15.5 g
SOUR CREAM FRUIT PIE
Make and share this Sour cream fruit pie recipe from Food.com.
Provided by Danielle Michalski
Categories Pie
Time 5h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C) .
- Crumble cookies into a 9x9 inch pan and set aside .
- In a medium bowl, whip cream and set aside .
- In a large bowl, mix together sour cream, sugar, salt, and flour .
- Add eggs and vanilla; stir until thoroughly combined .
- Pour mixture into graham cracker crust.
- Bake in preheated oven for 40-45 minutes , until firm .
- Spoon pie filling over top immediately .
- Allow to cool slightly, then refrigerate at least 4 hours before serving .
Nutrition Facts : Calories 492.3, Fat 21.4, SaturatedFat 9.7, Cholesterol 104.6, Sodium 313.5, Carbohydrate 70.1, Fiber 1, Sugar 36.7, Protein 6
PEACHES AND CREAM PIE
This recipe is inspired by the fruit and cream pies at Briermere Farms, in Riverhead, N.Y., a fruit farm and bakery on the North Fork of Long Island. Here, a press-in graham cracker crust is swapped in for the traditional pastry crust, but otherwise the recipe stays true to the signature pie, with a giant mound of fresh sliced peaches concealing a lightly sweetened whipped cream filling beneath. Cream cheese acts as a stabilizer in the whipped cream, allowing you to assemble the crust and filling in advance - but once you add the peaches, the pie is best served within the hour. Perfectionists take note: This pie is a little messy, but that's part of its charm. If you can't find ripe, juicy peaches, this recipe is equally delicious made with fresh strawberries or blueberries. The quality and ripeness of the fruit is more important than the variety.
Provided by Lidey Heuck
Categories pies and tarts, dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
- In a large mixing bowl, combine the cream cheese and confectioners' sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)
- Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.
- Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.
FRUIT COCKTAIL CREAM PIE
1st place winner submitted by Mindi Shipman. I found this recipe in The Evening Times Holiday Cookbook newspaper. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories < 60 Mins
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Graham Cracker Crust: Combine crumbs, butter and 1/4 cup sugar. Reserve 2 tablespoons of mixture and set aside. Press remaining mixture on bottom and sides of 8"-inch springform pan. Bake at 350 for 10 minutes.
- Filling: Combine sour cream, sugar, lemon peel, lemon juice, and vanilla. Reserve 1/4 cup of the fruit cocktail, pour remaining into sour cream mixture. Pour into crust. Top with reserved crumbs.
- Bake at 350 for 25 minutes. Let cool and chill.
- Just before serving, garnish with reserved fruit.
Nutrition Facts : Calories 333.4, Fat 14.2, SaturatedFat 7.8, Cholesterol 25.3, Sodium 160.9, Carbohydrate 49.8, Fiber 1.2, Sugar 37.2, Protein 3.5
FRUIT AND CREAM PIE I
An easy, creamy pie--perfect for summer weather! You can use many different types of fruit in place of the strawberries, depending on your preferences.
Provided by Melanie Kendall
Categories No-Bake Pies
Yield 8
Number Of Ingredients 5
Steps:
- Combine the cream cheese and sugar. Stir in the strawberries and whipped topping.
- Pour filling into pie shell. Chill for several hours. Serve.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 32.1 g, Cholesterol 30.8 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.9 g, Sodium 192.7 mg, Sugar 22 g
FRUIT AND CREAM PIE II
A large pie with 2 types of fruit and a sour cream topping. Any combination of fruit fillings may be used in this pie. Apple, blueberry, peach or cherries all work well.
Provided by SHASTASPEN
Categories Blueberry Pie
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour and salt together. Pour milk, sugar and oil into one measuring cup, and add all at once to flour. Stir until mixed. Pat dough onto the bottom and sides of a 2 quart casserole dish.
- Spread fruit filling over dough and sprinkle with cinnamon. In a medium bowl, combine eggs, sour cream and vanilla. Mix until smooth and pour over fruit filling. Sprinkle top with cinnamon.
- Bake in the preheated oven for 45 to 60 minutes, or until topping is set. Allow to cool and store in the refrigerator.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 44.9 g, Cholesterol 48.2 mg, Fat 21.3 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 7.2 g, Sodium 247.7 mg, Sugar 15.5 g
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