Easy Spring Pie Recipes

NO-BAKE SPRING BERRY PIE RECIPE BY TASTY

No-Bake Spring Berry Pie Recipe by Tasty image

Here's what you need: graham crackers, melted butter, cream cheese, maple syrup, blueberry, strawberry, water, lemon juice, sugar, cornstarch

Provided by Jordan Kenna

Yield 8 slices

Number Of Ingredients 10

Ingredients

10 graham crackers
½ cup melted butter, melted
8 oz cream cheese, softened
¼ cup maple syrup
1 cup blueberry
1 cup strawberry
4 tablespoons water
2 tablespoons lemon juice, about half a lemon
¼ cup sugar
2 tablespoons cornstarch

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

KACEY'S EASY SPRING PIE

Kacey's Easy Spring Pie image

This is a light and delicious, no-bake dessert, perfect for warmer weather. The lemon pudding pairs beautifully with the blackberries. I came up with this after realizing I didn't have enough blackberries to make a pie but wanted a quick dessert. So I hunted through my pantry & came up with this pie.

Provided by Kat Kilroy @Demona13

Categories Pies

Number Of Ingredients 7

Ingredients

2 6oz package(s) blackberries
1/2 cup(s) sugar
1 1/2 tablespoon(s) corn starch
1 teaspoon(s) vanilla
2 cup(s) milk
1 package(s) instant lemon pudding mix
1 package(s) graham cracker pie crust

Steps:

Wash blackberries well in strainer. In a medium bowl, cut blackberries in half & smash a little with a fork. (Watch out for splashing juice!)
Add sugar and cornstarch. Mix well.
Transfer into saucepan. Cook on low 8 to 10 minutes, until thickened, stirring to prevent sticking. Set aside to cool 5 minutes.
Mix milk and instant pudding. Whisk 2 to 3 minutes, until slightly thickened. Pour into crust.
Pour blackberry mixture on top. Let set in refrigerator 30 minutes. Enjoy!

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