Very Berry Cream Cheese Pie Recipes

BERRY CREAM PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. , Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature. , In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours., About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes. , Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.

CREAM CHEESE BLUEBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

BERRY CREAM CHEESE PIE RECIPE

Steps:

• In a medium-sized bowl, combine the flour, cornmeal, sugar, and salt, stirring to mix.
• Using a pastry blender or a fork, cut the butter into the dry ingredients until it resembles coarse crumbs. It's okay to see small bits of butter in the mixture.
• Using a fork, stir in the egg, mixing thoroughly. Add the water a little at a time, stirring gently after each addition.
• The mixture will begin to start to slightly stick together.
• Go slowly, and stop adding water once the mixture becomes the texture of playdough.
• Place the bowl in the refrigerator for about 20 minutes to chill.
• Once the dough is chilled, dump it out into an ungreased 9-inch pie pan.
• Press the dough into the bottom and up the sides of the pan to create the crust. Set the crust aside as you mix the filling.
• Heat your oven to 325 degrees.
• In a medium bowl using an electric mixer on medium speed, beat the cream cheese until it is completely smooth and there are no chunky blobs.
• Add the sugar and mix again for about a minute or until the sugar is dissolved and the mixture is completely smooth.
• Add the vanilla and mix until incorporated.
• Add the eggs, one at a time, mixing thoroughly after each egg is added. The mixture should be the texture of sour cream.
• Using a rubber spatula, scrape the filling mixture into the unbaked cornmeal crust, smoothing the top.
• Place the pie in the center of the preheated oven and bake for 35-45 minutes.
• When the pie is baked, it should be slightly brown around the edges and a little jiggly in the middle.
• Remove the pie from the oven and allow it to cool at room temperature for about an hour.
• Then, cover it with plastic wrap and place it in the fridge to chill for 2-3 hours before serving.
• As the pie is baking, you can start on the berry sauce topping.
• In a small saucepan, gently stir together the berries, sugar, cornstarch, and water.
• Place the saucepan on the stove over medium heat, and heat to boiling, stirring occasionally.
• Once the mixture begins bubbling, allow it to boil for about 30 seconds, or until the sauce begins to thicken slightly.
• Remove the topping from the heat and allow it to cool completely. Place it in a bowl or jar, tightly covered, in the refrigerator until you're ready to serve the pie.
• To serve the pie, cut it into wedges and top each piece with a spoonful of berry topping.
• Alternately, you can spread the entire top of the pie with the berry topping before cutting. Return the pie and berries to the refrigerator for storage, and eat within three days.

VERY BERRY CREAM CHEESE PIE

Steps:

• Preheat oven to 350.
• Make your pie crusts or used store bought.
• Mix cream cheese and powdered sugar.
• Lay the first crust into the pie plate.
• Spread the cream cheese all along the bottom of the pie crust.
• If using frozen berries, defrost them thoroughly.
• Mix together all berries. Add sugar and allow the berries to sit for 10-15 minutes to pull out the juices.
• Next, add lemon juice and corn starch and mix berries.
• Pour the berries over the cream cheese layer in the pie.
• Prepare the top layer of the crust. I chose to cut heart shapes into it, for large holes so the berries would not bubble over.
• Pinch crusts together.
• Brush with egg.
• Cover pie edges and bake for 45 minutes.
• Remove cover and bake an additional 5-10 minutes until pie is golden brown.
• Allow to cool completely before serving.

VERY BERRY BERRY CREAM CHEESE PIE

Steps:

• 1. Bake a one crust 9" deep dish pie shell. Set aside to cool.
• 2. Wash berries leaving the blueberries and raspberries whole. Slice the large strawberries and half the small & medium strawberries. Gently fold in a pint of Strawberry glaze coating all the fruit. Set aside.
• 3. In a medium bowl, beat the 2 - 8 oz packages of cream cheese until creamy. Add the sugar and vanilla. Beat until smooth and creamy about 2 minutes.
• 4. Spread the cream cheese in the cooled pie shell being careful not to break the pie shell. Spread the cream cheese approximately 1/2" thick on the bottom and 1/4" thick up the sides of the pie shell.
• 5. Pour the fruit mixture on the cream cheese in the pie shell. Cover and refrigerate about 30 minutes. Serve with a nice dollop of cool whip or fresh whipping cream. Keep refrigerated.

BERRY CHEESECAKE PIE

Steps:

• Place 1 phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat 7 times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust., Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake until center is almost set, 23-27 minutes longer. Cool on a wire rack for 1 hour. Refrigerate until chilled., In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.

CREAM CHEESE PIE

Steps:

• Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
• In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
• Bake for five minutes before serving.

VERY BERRY CREAM CHEESE PIE

Steps:

• 1. BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
• 2. REFRIGERATE 3 hours or until set. Combine raspberries and blueberries. Microwave apple jelly on HIGH for 5 seconds; stir. Blend berries with melted jelly to coat evenly. Spread over pie. Garnish with fresh mint sprigs.

VERY RASPBERRY PIE

Steps:

• Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water., Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes., Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust., Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours., Store in the refrigerator. Garnish with mint if desired.

VERY BERRY PIE

Steps:

• Spread 1/4 cup whipped topping into the crust. Combine berries and sugar substitute; spoon 1 cup over topping. , In a bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick. Carefully spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set.