NO-BAKE BLUEBERRY LEMON PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 4h55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
- Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
- Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
- In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.
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.
QUICK & EASY, NO BAKE, BLUEBERRY CREAM CHEESE PIE
I thought that I had made up my own recipe until I found several, similar recipes to this one that are already posted using a pie filling instead. But I wanted to do something different with some fresh blueberries I had on hand in the freezer; I was curious to see how I could use them besides making muffins, pancakes or a cake of...
Provided by Rebecca Smith
Categories Cakes
Number Of Ingredients 7
Steps:
- 1. Rinse fresh or frozen blueberries under cool water in a colander and remove all stems.
- 2. Cook blueberries in saucepan under low to moderate heat with one cup of regular, granulated sugar for about 15 to 20 minutes, stirring occasionally until berries are just about tender and has made a type of glaze. Glaze will thicken a lot when completely cooled, so don't worry if mixture still appears "soupy" while it's still hot. Sit mixture aside and cool COMPLETELY at room temperature first, then chill in refrigerator for about 1 hour. Do NOT place hot mixture in refrigerator! Make sure it has COMPLETELY cooled at room temp before chilling!
- 3. With electric mixer, mix cream cheese, 1/4 cup powdered sugar, & 2 tablespoons milk until smooth and creamy. Spread mixture into bottom of graham cracker crust pie shell.
- 4. After blueberry mixture has chilled, pour on top of cream cheese mixture. Cover with lid and chill in refrigerator at least 2 to 3 hours.
- 5. Top slices of pie with Cool Whip when ready to serve.
BLUEBERRY CREAM PIE- NO BAKE
this tastes great and doesn't heat up your kitchen. prepare it in the morning for tonight's dessert courtesy of mr.food.
Provided by chia2160
Categories Pie
Time 10m
Yield 1 pie
Number Of Ingredients 6
Steps:
- In a large bowl, combine the sweetened condensed milk, lemon juice, and heavy cream; mix well.
- Fold in the whipped cream then gently stir in the blueberries until thoroughly combined.
- Pour into the pie crust, cover and chill overnight, or for at least 8 hours.
Nutrition Facts : Calories 3155.8, Fat 152.2, SaturatedFat 70, Cholesterol 343.6, Sodium 1994.7, Carbohydrate 417.8, Fiber 9.1, Sugar 335.7, Protein 47.6
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!
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