Best Berry Cream Pie Recipes

PEACH-BERRY SOUR CREAM PIE

Steps:

• Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
• Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
• Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.

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.

DOUBLE BERRY-MANGO ICE CREAM PIE

Steps:

• Scoop 1 pint mango sorbet into cookie crust and let soften a little more while you prepare the berry filling.
• Cut frozen berries in syrup into thin slices. Place 1/2 in a bowl and mix with a handheld mixer until well broken up. Add remaining frozen berries and mix briefly until combined but still chunky. Mix with strawberry ice cream.
• Spread softened sorbet over the bottom of the crust. Top with berry-strawberry ice cream mixture. Scoop on remaining pint of mango sorbet; spread to the edges of the pie and swirl the top decoratively. Cover and freeze for 6 hours (or up to 1 week).
• Cut long strips of orange peel with a citrus peel stripper, pressing firmly against the orange and turning the fruit slowly. Use a straight pin to pin one end of each strip to a drinking straw; wind tightly around the straw, then fasten the other end to the straw with another pin. Put straws in a shallow container, cover with water and ice cubes, and refrigerate for at least 4 hours (or up to 3 days).
• Remove pie from the freezer 30 minutes before serving. Remove orange peels from the refrigerator; drain and pat dry. Unpin curls and dispose of pins, then slide off the straws.
• To serve, arrange orange curls on pie, snipping to make them shorter if you wish, with raspberries, strawberries, sprinkles, and mint.

FIVE-MINUTE VANILLA ICE CREAM PIE WITH WARM BERRY COMPOTE

Steps:

• Spoon ice cream into crust; smooth top. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife through chocolate lines, forming chevron pattern. Sprinkle with almonds; freeze until firm. DO AHEAD Can be made 1 day ahead; keep frozen. Let pie soften slightly before serving.
• Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over.

LEMON-BERRY ICE CREAM PIE

Steps:

• Spoon ice cream into pie crust; freeze 2 hours or until firm., Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm. , Remove from freezer 10 minutes before serving. Serve with strawberries.

THREE-BERRY PIE WITH VANILLA CREAM

Steps:

• Put a large baking sheet in middle of oven and preheat oven to 450°F.
• Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries.
• Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
• Roll out remaining piece of dough on lightly floured surface with floured rolling pin into an 11-inch round.
• Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively. Brush top of pie with egg and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
• Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.
• Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy).

"RED, WHITE AND BLUE BERRY CREAM PIE"

Steps:

• For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved. , Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside., For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerator until set. Carefully spread raspberry layer over cream layer. Chill for at least 4 hours before serving.

BERRY CREAM PIE

Steps:

• Preheat oven to 350 degrees.
• Place berries in unbaked pie crust; set aside.
• Combine sugar, flour and salt.
• In a separate bowl, beat eggs and sour cream together; add to flour mixture. Spoon over berries.
• Combine all of the topping ingredients until crumbly.
• Sprinkle topping over pie and bake for 50 to 55 minutes.

TRIPLE BERRY CREAM PIE

Steps:

• Preheat oven to 400°.
• In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 tablespoons ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface roll out the dough into an 11" round. Fit into a 9" pie pan and crimp edge. Refrigerate for 10 minutes.
• Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.
• In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.
• Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill overnight.

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.

SUMMER BERRY SWEET CREAM PIE

Steps:

• In large bowl whip cream cheese until smooth.
• Slowly add whipping cream just until blended.
• Add all other ingredients and whip on low speed until consistency is thick and mixture holds its form.
• Pour into prepared pie shell and top with blueberries & strawberries or any other favorite berry.

VERY BERRY CREAM PIE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until set. Cool completely on a wire rack., Spread 1/2 cup whipped topping over crust. Combine berries and sugar substitute if desired; spoon 1/2 cup over topping. , In a bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over berries. Spread with remaining whipped topping. Garnish with remaining berries. Refrigerate for 45 minutes or until set.

"RED, WHITE AND BLUE BERRY CREAM PIE"

Steps:

• For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved.
• Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside.
• For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerator until set. Carefully spread raspberry layer over cream layer. Chill for at least 4 hours before serving.

FRESH BERRY CARDAMOM CREAM PIE

Steps:

• bake pie crust, cool.
• add sugar, flour, arrowroot and salt to a saucepan.
• whisk together eggs and milk, add to sugar mixture, stirring over medium heat.
• cook stirring with a wooden spoon until thickened and bubbly.
• remove from heat.
• stir in vanilla and butter.
• stir in cardamom and triple sec (if using).
• let mixture cool for 10 minutes.
• add almonds to pie crust.
• top with cardamom cream filling.
• top with fresh fruit.
• microwave preserves and triple sec for 40 seconds, or until heated.
• stir well.
• brush onto pie as a glaze.
• cover with plastic wrap and refrigerate until serving time.

BERRY SOUR CREAM PIE

Steps:

• lay out 4--5 C. blackberries in a frozen pie shell. Top with: 1 C. sugar mix with 3 Tbsp. of flour 1/4 tsp. salt Then, add in 1 C. sour cream to the mixed sugar, flour, salt. Then, pour this mix over berries in crust Then, top with following: melt 1 Tbsp. butter in custard cup, stir in 2 Tbsp. of sugar and 1/4 C. fine bread crumbs, or chopped any cereal. Stir together sprinkle over pie Bake in 375 over for 40--45 min. depending on if berries are frozen or fresh. When it starts to bubble and boil over in oven it's ready! It's better if you have sour cream topping mixed and crumb topping mixed before adding berries to crust, so you literally put the pie together in less than 5 min. Mainly it's about keeping crust from getting soggy. I actually bake for the first 15 min. at 400 or 425 depending on your oven.