SUMMER BERRY CHEESECAKE PIE
Summer Berry Cheesecake Pie - a summer pie with cream cheese and fresh berries. Summer is here. Light meals and desserts and looooots of fresh fruit and vegetables are on our menus :-)
Provided by Dragana's Sweet Spicy Kitchen
Categories Cheesecake and Pie
Time 30m
Number Of Ingredients 12
Steps:
- CRUST
- Preheat oven at 350 F. In a medium dish put crumbled graham crackers, melted butter and cinnamon. Stir well. Spread evenly in a 9 inch pie pan. Press firmly with a solid object to make a fine layer. Bake for 10 minutes. Take out of the oven and let cool completely.
- CHEESECAKE FILLING
- In a large dish, mix heavy cream with an electric mixer, minimum speed, for about a minute, then, 3-4 minutes at maximum speed, until it becomes stiff. In a separate dish put cream cheese and powdered sugar and mix for about 1-2 minutes, at medium speed, until creamy. Add lemon juice and continue mixing. Finally, add heavy cream you have already prepared. Stir well. Spread evenly over the graham crackers crust. Leave it in the fridge for minimum 4h.
- TO DECORATE
- Put fresh berries over Cheesecake filling before serving.
VERY BERRY FROZEN CREAM PIE
Very Berry Frozen Cream Pie is a dessert with fresh season blueberries and raspberries, just perfect refreshment for hot summer days. If you like ice cream, especially fruit, you will love this pie. This is one of my favorite summer desserts. Graham cracker pie crust, frozen cream, swirls with homemade blueberry and raspberry filling... Pure perfection, if you ask me.
Provided by Dragana`s Sweet Spicy Kitchen
Categories Cheesecake and Pie
Time 27m
Number Of Ingredients 17
Steps:
- TO PREPARE BLUEBERRY AND RASPBERRY SAUCE:
- In a small pan put blueberries, 1/4 cup water, 3 table spoons sugar and 1/2 table spoon cornstarch. In a separate pan, put the same ingredients and raspberries, instead of blueberries. Heat at a medium temperature, stirring from time to time, for 4-5 min. Leave to cool for 15 minutes, at a room temperature.
- In order to eliminate raspberry seeds, press raspberries through a fine mesh straier using rubber spatula. Leave it in the fridge for an hour, to cool.
- TO PREPARE GRAHAM CRACKER PIE CRUST:
- Preheat the oven to 375 degrees. In a medium dish, combine graham cracker crumbs, melted butter, sugar and cinnamon. Press on the bottom and the sides of the 9-inch pie plate and bake for 7 min. Cool for 15 minutes, at a room temperature, then in the fridge until cooled completely.
- TO PREPARE THE FILLING:
- In a large dish beat cream cheese and sugar until creamy. Add condensed milk, heavy whipping cream and vanilla and beat until smooth.
- Take the pie crust and sauces out of the fridge. Pour half of the filling over the graham pie crust. With a spoon, put one sauce, than the other, until 1/2 is used. Swirl with a knife. Pour the rest of the filling and repeat the same procedure with the sauces.
Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 158 grams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SUMMER BERRY PIE
Beautiful pie, you'll love it!! If blackberries are not available, use 3 cups each of raspberries and blueberries. When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small. Apple jelly can be substituted if red currant jelly is unavailable. If you have a salad spinner, line the basket with paper towels, add the berries, and spin until dry.
Provided by icetea
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
- In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs).
- Add the sugar and pulse to combine.
- Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
- Transfer the crumbs to a 9-inch glass pie plate.
- Using a ½-cup dry measuring cup, press the crumb mixture into the plate.
- Use your thumb to square off the top of the crust.
- Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.
- For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them); spread the berries on a rimmed baking sheet lined with paper towels and gently pat dry with additional paper towels.
- In a food processor, puree 2 ½ cups mixed berries until smooth and fully pureed, about 1 minute.
- Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 ¼ to 1 ½ cups).
- Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.
- Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
- While the puree is cooling, place the remaining berries in a medium bowl.
- Heat the jelly in a second small saucepan over low heat until fully melted.
- Drizzle the melted jelly over the berries and toss gently with a rubber spatula to coat.
- Pour the slightly cooled puree into the cooled pie shell and smooth the top with a spatula.
- Distribute the glazed berries evenly over the puree and gently press them into the puree.
- Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours or up to 1 day.
- For the whipped cream: Just before serving, beat the cream, sugar, and vanilla with an electric mixer on low speed until small bubbles form, about 30 seconds.
- Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds longer.
- Increase the speed to high; continue beating until the cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
- Cut the pie into wedges and serve with whipped cream.
Nutrition Facts : Calories 345.8, Fat 19.5, SaturatedFat 11.6, Cholesterol 59.8, Sodium 99.2, Carbohydrate 43.1, Fiber 5.1, Sugar 29.2, Protein 2.4
EASY SUMMER PIE
An extra-easy wonderfully refreshing cream cheese and mixed fruit pie. Perfect for picnics, hot summer nights, or even breakfast!
Provided by LUCYSEALE
Categories Desserts Pies No-Bake Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roll pastry into an 11 inch circle. Lay flat on a baking sheet or pizza pan. Prick several times with a fork. Bake in preheated oven for 12 to 15 minutes, until light brown. Remove and allow to cool completely.
- In a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. Spread evenly onto cooled pastry. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 34.6 g, Cholesterol 30.8 mg, Fat 15.4 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7 g, Sodium 188.9 mg, Sugar 21.9 g
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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