Best Berry Blue Smoothie Pie No Bake Recipes

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NOBAKE SWEET & CREAMY BLUEBERRY PIE!



NoBake Sweet & Creamy BlueBerry Pie! image

I ound this recipe in a really old cookbook that belongs to my mother. It sounds SOOO good,and easy.But,I have no idea what a #303 can is! I am hoping someone will know,this pie really sounds great! 8)

Provided by OceanIvy

Categories     Pie

Time 20m

Yield 1 pie

Number Of Ingredients 6

1 9 inch graham cracker pie crust
1 can sweetened condensed milk
1 (16 ounce) can blueberries
3 tablespoons lemon juice
1/8 teaspoon salt
whipped cream (unsweetened)

Steps:

  • Drain the berries,and save the juice.
  • Put the condensed milk and lemon juice in a electic mixer,beating until thick.
  • Add the salt,and fold in the berries.
  • Blend well.
  • Pour mixture into the pie crust.
  • Refridgerate for about 2 hours.
  • Boil blueberry juice down to a syrup and let chill.
  • Before serving,cover pie with whipped cream,and drizzle berry juice on top!

FIVE-MINUTE BLUEBERRY PIE



Five-Minute Blueberry Pie image

If you like the taste of fresh blueberries, you'll love this pie, declares Milda Anderson, Osceola, Wisconsin. "Since it's a breeze to whip up, I make it often, especially in summer," she says.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
4 cups fresh or frozen blueberries, thawed
1 graham cracker crust (9 inches)
Whipped cream, optional

Steps:

  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

MIXED BERRY PIE



Mixed Berry Pie image

Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
6 to 8 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup cornstarch
Dash salt
1/3 cup water
1/2 teaspoon ground cinnamon, optional
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.

NO-BAKE BLUEBERRY LEMON PIE



No-Bake Blueberry Lemon Pie image

Provided by Michael Symon : Food Network

Categories     dessert

Time 4h55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 cup blueberries
2 tablespoons sugar
Juice of 1/2 lemon
Pinch kosher salt
2 1/2 cups graham cracker crumbs
1/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Pinch kosher salt
2 cups heavy cream
1/2 cup whole milk, warmed
One .25-ounce packet unflavored powdered gelatin
16 ounces cream cheese, at room temperature
2/3 cup sugar
Zest and juice of 2 lemons

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.

BERRY BLUE SMOOTHIE PIE (NO BAKE)



Berry Blue Smoothie Pie (No Bake) image

Tastes like it is called... smoothie in pie form :)

Provided by Monica H @MonisiaH

Categories     Desserts

Number Of Ingredients 9

1 package(s) berry blue jello gelatin
1/4 cup(s) cranberry juice
1/4 cup(s) grape juice
1 - carton raspberry yogurt (6 oz)
1 1/2 cup(s) strawberries, diced
1 1/2 cup(s) fresh blueberries
1 teaspoon(s) grated lemon zest
- whipped topping (optional)
- ready-made graham cracker crust

Steps:

  • Combine gelatin, cranberry and grape juice in microwavable bowl. Set aside for 1 minute, then microwave for 30 seconds. Take out, stir, and set aside.
  • Gelatin should be dissolved. If not, microwave for another 10 or 15 seconds, stir, and set aside.
  • Wash fruit; slice half of the strawberries into a size you want to top the pie with. Dice the other half.
  • Combine diced strawberries, gelatin, half the blueberries and yogurt in a blender. Blend until smooth and creamy and all is incorporated.
  • Pour into crust and chill for about 5 hours until set. Top with grated lemon zest, then the whipped topping (optional, but so yummy) and decorate the top with the rest of the strawberries and blueberries. :0)

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