Best No Bake Spring Berry Pie Recipe By Tasty Recipes

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NO-BAKE GRANOLA BERRY PIE RECIPE BY TASTY



No-Bake Granola Berry Pie Recipe by Tasty image

Here's what you need: granola, coconut oil, coconut oil, strawberry, blackberry, raspberry, blueberry, organic sugar, water, lemon juice, cornstarch

Provided by Gwenaelle Le Cochennec

Categories     Desserts

Yield 6 servings

Number Of Ingredients 11

5 cups granola
¾ cup coconut oil, melted
1 tablespoon coconut oil, solid
1 cup strawberry, sliced, plus more for garnish
1 cup blackberry
1 cup raspberry, plus more for garnish
1 cup blueberry
½ cup organic sugar
½ cup water, + 3 tablespoons, divided
2 tablespoons lemon juice
3 tablespoons cornstarch

Steps:

  • Add the granola to a food processor and process until fine crumbs form.
  • Add the melted coconut oil and pulse to combine.
  • Grease a 9-inch (23 cm) pie dish with the solid coconut oil.
  • Pour the granola mixture into the dish and press the crumbs firmly with the bottom of a measuring cup, making sure to cover the bottom and sides of the dish evenly. Place the pie dish into the refrigerator to firm up for an hour.
  • Meanwhile, combine the strawberries, blackberries, raspberries, blueberries, sugar, ½ cup (120 ml) water, and the lemon juice in a medium saucepan. Cook for 4-5 minutes. or until the sugar is dissolved and the berries begin to release their juices, creating a loose, deep red mixture.
  • In a small bowl, mix the cornstarch and remaining 3 tablespoons of water into a smooth paste. Add the cornstarch mixture to the berries and cook for another 2 minutes, until the filling thickens. Remove from the heat and let cool for 5 minutes.
  • Remove the chilled pie crust from the refrigerator and pour in the berry compote. Spread the filling evenly.
  • Chill the pie in the refrigerator for at least for 1 hour before serving.
  • Garnish with fresh berries to your taste.
  • Enjoy!

Nutrition Facts : Calories 848 calories, Carbohydrate 80 grams, Fat 52 grams, Fiber 12 grams, Protein 14 grams, Sugar 39 grams

EASY CRUNCH BERRY PIE



Easy Crunch Berry Pie image

This is a fresh, simple approach to making a company-worthy pie. The playful Cap'n Crunch cereal crust is fun to bite into, and it's the perfect complement to a mixed berry no-bake filling. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2-3/4 cups crushed Cap'n Crunch cereal
1/2 cup butter, melted
2 cups mixed fresh or frozen unsweetened berries, thawed
3/4 cup sugar, divided
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/4 cup cold water
1 envelope unflavored gelatin
2 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
Sweetened whipped cream, optional
Additional mixed fresh berries, optional

Steps:

  • Preheat oven to 350°. Combine crushed cereal and melted butter. Using the bottom of a glass, press cereal mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 10-12 minutes. Cool completely on a wire rack., Combine berries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer berry mixture to a food processor or blender; pulse until smooth. Press through a fine-mesh strainer to remove seeds. Microwave gelatin on high until melted, about 10 seconds; stir into berry mixture., Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and berry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with sweetened whipped cream and additional berries.,

Nutrition Facts : Calories 492 calories, Fat 37g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 369mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

NO-BAKE TRIPLE BERRY PIE



No-Bake Triple Berry Pie image

Your oven stays off for this easy two-step pie. The result is a cool kitchen and a pie that explodes with fresh fruit!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h56m

Yield 8

Number Of Ingredients 9

1 cup water
3/4 cup sugar
2 tablespoons cornstarch
1/2 package (4-serving size) Jell-O™ raspberry-flavored gelatin (3 tablespoons)
3 cups sliced strawberries
1 cup blueberries
1 cup raspberries
1 package (6 ounces) ready-to-use shortbread pie crust
Whipped cream, if desired

Steps:

  • Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.
  • Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.

Nutrition Facts : Cholesterol 0 mg, Fat 1 1/2, ServingSize 1 Serving

NO-BAKE FRESH FRUIT PIE



No-Bake Fresh Fruit Pie image

Provided by Susan Purdy

Categories     Berry     Dairy     Fruit     Dessert     Fourth of July     Kid-Friendly     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Yield: One 9-inch pie; serves 6 to 8

Number Of Ingredients 9

Special equipment:
9-inch pie plate; food processor or bowl and fork; 2 1/2-quart non-reactive saucepan
Filling:
4 cups any combination of fresh berries, picked over, washed, hulled, if necessary, and drained until dry, and/or cut-up peeled fresh fruit, divided (1 1/2 cups and 2 1/2 cups), (Note: try blueberries and peaches, or raspberries and nectarines, or blueberries and strawberries, or plums and peaches with Marionberries or huckleberries; do not peel plums, nectarines or pears)
2/3 to 1 cup granulated sugar (depending on sweetness of fruit)
3 tablespoons cornstarch
1 cup water
1 tablespoon fresh lemon juice, or more as needed
2 tablespoons unsalted butter

Steps:

  • Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
  • In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
  • Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.

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