Very Berry Frozen Cream Pie


By YOUBOOKHISTORY - 08:20

Prep time:20 mins
Cook time:7 mins
Total time:27 mins

Very Berry Frozen Cream Pie is a dessert with fresh season blueberries and raspberries, just perfect refreshment for hot summer days. If you like ice cream, especially fruit, you will love this pie. This is one of my favorite summer desserts. Graham cracker pie crust, frozen cream, swirls with homemade blueberry and raspberry filling… Pure perfection, if you ask me.


  • Recipe type: Cheesecake and Pie
  • Cuisine: American
  • Serves: 8-10

Ingredients

BLUEBERRY AND RASPBERRY SAUCE

1 cup Fresh raspberries

1 cup Fresh blueberries

½ cup Water, divided

6 tablespoon granulated sugar, divided

1 tablespoon Cornstarch

CRUST

1½ cups finely ground Graham cracker

⅓ cup Granulated sugar

6 tablespoon unsalted butter, melted

½ teaspoon ground Cinnamon

FILLING

8 oz Cream cheese

⅓ cup granulated sugar

1 cup Heavy whipping cream

1 can (14 oz) Sweetened condensed milk

1 teaspoon Vanilla extract

Instructions
  1. TO PREPARE BLUEBERRY AND RASPBERRY SAUCE:
  2. In a small pan put blueberries, ¼ cup water, 3 tablespoons sugar and ½ tablespoon cornstarch. In a separate pan, put the same ingredients and raspberries, instead of blueberries. Heat at a medium temperature, stirring from time to time, for 4-5 min. Leave to cool for 15 minutes, at room temperature.
  3. In order to eliminate raspberry seeds, press raspberries through a fine-mesh strainer using a rubber spatula. Leave it in the fridge for an hour, to cool.
  4. TO PREPARE GRAHAM CRACKER PIE CRUST:
  5. Preheat the oven to 375 degrees. In a medium dish, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press on the bottom and the sides of the pie plate and bake for 7 min. Cool for 15 minutes, at room temperature, then in the fridge until cooled completely.
  6. TO PREPARE THE FILLING:
  7. In a large dish beat cream cheese and sugar until creamy. Add condensed milk, heavy whipping cream, and vanilla and beat until smooth.
  8. Take the pie crust and sauces out of the fridge. Pour half of the filling over the graham pie crust. With a spoon, put one sauce, then the other, until ½ is used. Swirl with a knife. Pour the rest of the filling and repeat the same procedure with the sauces.


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