NO-BAKE SPRING BERRY PIE RECIPE BY TASTY
Here's what you need: graham crackers, melted butter, cream cheese, maple syrup, blueberry, strawberry, water, lemon juice, sugar, cornstarch
Provided by Jordan Kenna
Categories Desserts
Yield 8 slices
Number Of Ingredients 10
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!
Nutrition Facts : Calories 283 calories, Carbohydrate 21 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, Sugar 14 grams
NO-BAKE MIXED BERRY TART
Take advantage of the confluence of berry season with light-and-healthy no-bake-dessert season. This easy, pretty tart is versatile enough to go to a weeknight potluck or a weekend dinner party.
Provided by Jackie Alpers
Categories dessert
Time 9h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
- Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
- For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
- Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
- For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
- To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.
Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 9 grams, Sugar 17 grams
EASY CHERRY OR BLUEBERRY CREAM PIE (NO-BAKE)
You can really use any flavor of pie filling you desire to top this pie, it takes minutes to put together and it's delicious --- plan ahead this needs to chill for a couple of hours before serving.
Provided by Kittencalrecipezazz
Categories Pie
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 6
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!
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
NO-BAKE TRIPLE BERRY PIE
Your oven stays off for this easy two-step pie. The result is a cool kitchen and a pie that explodes with fresh fruit!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h56m
Yield 8
Number Of Ingredients 9
Steps:
- Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.
- Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.
Nutrition Facts : Cholesterol 0 mg, Fat 1 1/2, ServingSize 1 Serving
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