BLUEBERRY PIE {NO BAKE}
Blueberry Pie is a refreshing, no-bake pie made with fresh blueberries over a graham cracker crust topped with whipped topping.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 2h15m
Number Of Ingredients 8
Steps:
- In a small bowl, add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
- Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.
- In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.
- Add half of the blueberries. Bring the mixture to a boil and continue cooking until thickened (about 2 minutes). Set aside to cool.
- Once cooled, fold in remaining blueberries and pour the mixture into the crust.
- Place pie in the refrigerator to chill for 2 hours, or until set.
- Serve topped with whipped cream.
Nutrition Facts : Calories 358 kcal, ServingSize 1 serving
BLUEBERRY CLOUD PIE
I always make two of these pies at a time because my husband and five children devour them! It's so light and fluffy, and the cereal-treat crust puts an extra playful spin on cloud pie. -Denise Heatwole, Waynesboro, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal. With greased hands, press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form., Fold berries and 3 cups whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries.
Nutrition Facts : Calories 374 calories, Fat 26g fat (16g saturated fat), Cholesterol 93mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
TOPLESS BLUEBERRY PIE
This a no-bake recipe, so on a hot summer day you don't have to turn on the oven, other than to bake your crust. If using frozen blueberries, drain them and use juice instead of water.
Provided by Elaine
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
- Add butter and let cool about 5 minutes. Stir in remaining blueberries.
- Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.
Nutrition Facts : Calories 219 calories, Carbohydrate 39.8 g, Cholesterol 3.8 mg, Fat 6.8 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 113.1 mg, Sugar 26.6 g
BLUEBERRY CLOUD PIE (NO BAKE!)
Fresh blueberries and whipped cream on a rice krispie crust. From taste of home, sent in by Denise Heatwole. She suggests making two at a time because they go quickly.
Provided by Tara_hearts
Categories Pie
Time 5h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine marshmallows and butter. Cook and stir over medium until melted. Stir in cereal. With greased hands (I use a buttered piece of cling wrap, much easier) press mixture onto the bottom and up the sides of a pie plate. Set aside.
- In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
- In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in berries and 3 cups into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream up to 4 hours. Garnish with reserved cream and blueberries. Prep and cooking time include chilling.
Nutrition Facts : Calories 503.1, Fat 35.4, SaturatedFat 22, Cholesterol 124, Sodium 235.7, Carbohydrate 46, Fiber 1.1, Sugar 29.7, Protein 4.1
NO-BAKE BLUEBERRY CREAM PIE
This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h25m
Yield 8 servings (one 9-inch pie)
Number Of Ingredients 11
Steps:
- For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
- Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
- While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
- Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
- Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.
FRESH BLACKBERRY PIE
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. -Gladys Gibbs, Brush Creek, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries., Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 524 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (29g sugars, Fiber 5g fiber), Protein 5g protein.
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