Almost-No-Bake Berry Cream Pie

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Almost-No-Bake Berry Cream Pie

star rating (5) rate this recipe »
Published prior to 2008

This easy to throw together pie requires only the briefest of stints in the oven, making it a natural for hot, late-summer days.

Crust
1 1/2 cups (6 3/4 ounces) finely crushed gingersnaps (about 22 medium-sized packaged gingersnap cookies)
2 tablespoons sugar
5 tablespoons (2 1/2 ounces) unsalted butter, melted
pinch of salt

Filling
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can condensed milk
1 teaspoon vanilla extract
1/4 cup (2 ounces) lemon juice (the juice from one fairly juicy, medium-sized lemon)

Topping
2 cups blueberries, blackberries, or raspberries, left whole; or sliced strawberries
1/2 cup (3 1/2 ounces) sugar, divided
1 tablespoon lemon juice
2 tablespoons (3/4 ounce) Instant ClearJel or cornstarch
1/2 teaspoon vanilla extract

To make the crust: Combine the cookie crumbs, sugar, melted butter, and pinch of salt. If you have a food processor, use it to process the cookies into crumbs, then add the sugar and butter, processing till everything is well combined. Press the crust into the bottom and up the sides of a deep-dish (at least 1 1/2 inches deep) pie pan. The crust probably won’t reach all the way up the sides; just do the best you can. Bake the crust in a preheated 350°F oven for 8 minutes.

To make the filling: In a medium-sized bowl, beat the cream cheese and add the condensed milk, vanilla, and lemon juice, beating gently until smooth.
Spoon the filling into the baked crust. Refrigerate while you’re making the topping.

To make the topping: Combine 1 cup of the berries, the lemon juice, and 1/4 cup of the sugar in a saucepan. Bring to a boil over medium heat, stirring frequently. Remove from the heat.

Combine the ClearJel with the remaining 1/4 cup sugar, and stir it into the hot fruit. Add the remaining uncooked fruit, stirring to combine. Spoon the topping over the chilled filling. Yield: 8 servings.

Note: If you’re using cornstarch instead of ClearJel, mix it with the lemon juice, and add to the berries before cooking. Bring to a boil, and cook and stir until the mixture thickens.

www.BakingCircle.com
September 2, 2003

Reviews

1
  • star rating 06/25/2013
  • Mary from California
  • I made two of these pies for a church event. The filling turned out perfectly and the pie was delicious.
  • star rating 06/07/2012
  • Margaret from Indiana
  • I haven't made the recipe yet because I am unsure if the recipe uses sweetened condensed milk or evaporated milk. Can this be clarified before I waste ingredients using the wrong item? Thank you!
    Sorry for the confusion. The recipe is calling for sweetened condensed milk. ~Amy
  • star rating 05/07/2010
  • Larissa from California
  • Filling didn't turn out. I'm not sure if there was a missing ingredient or a step that wasn't included, that might have been the problem. I noticed other discrepancies in the recipe as well (listed ingredients that aren't mentioned in the directions, namely.) Disappointed. It sounded like it would have been nice, but it did not turn out that way.
    I'm sorry the recipe didn't turn out. Make sure the filling is chilled before you spoon the berry mixture over it. If you still have difficulties, please give us a call at the Baker's Hotline. Molly @ KAF
  • star rating 05/07/2010
  • Amber from San Jose, CA
  • I would recommend this recipe for taste...but honestly, I followed the directions to the letter and the filling for the pie wasn't even close to pie-filling consistency. It was quite runny, in fact, which was unfortunate...so I'm not sure if it's supposed to be like that, but I was expecting a filling that didn't ooze all over the place when the pie was cut. :)
    I'm sorry the recipe didn't work for you. My guess is that the filling wasn't chilled enough before the warm berries were spooned on top. If that isn't the problem, give us a call at the Baker's Hotline and we'll troubleshoot the recipe with you. Molly @ KAF
  • star rating 06/20/2009
  • stephanie c from laytonville CA
  • it was easy to make and was so very deeeelicious its worth the work for sure. u should try it and see how wonderful it really is ...
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