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Almost-No-Bake Berry Cream Pie


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

At a glance

one 9" pie, 8 servings


Choose your measure:


  • 1 1/2 cups finely crushed gingersnaps (about 22 medium-sized packaged gingersnap cookies)
  • 2 tablespoons sugar
  • 1/4 cup + 1 tablespoon (5 tablespoons) unsalted butter, melted
  • pinch of salt


  • 1 cup cream cheese, softened (one 8-ounce package)
  • 1 1/4 cup sweetened condensed milk (one 15-ounce can)
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice


  • 2 cups blueberries, blackberries, or raspberries, left whole; or strawberries, sliced
  • 1 tablespoon lemon juice
  • 1/2 cup sugar, divided
  • 2 tablespoons Instant ClearJel or cornstarch
  • 1/2 teaspoon vanilla extract


  1. To make the crust: Preheat the oven to 350°F.
  2. 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 until everything is well combined.
  3. Press the crust into the bottom and up the sides of a deep-dish (at least 1 1/2" deep) pie pan. The crust probably won't reach all the way up the sides, just do the best you can.
  4. Bake the crust for 8 minutes.
  5. To make the filling: In a medium-sized bowl, beat the cream cheese and add the sweetened condensed milk, vanilla, and lemon juice, beating gently until smooth.
  6. Spoon the filling into the baked crust.
  7. Refrigerate the pie for several hours before you add the topping.
  8. To make the topping: Combine 1 cup of the berries, the lemon juice, and 1/4 cup of the sugar in a saucepan.
  9. Bring the fruit mixture to a boil over medium heat, stirring frequently. Remove it from the heat.
  10. Combine the ClearJel with the remaining 1/4 cup sugar, and stir it into the hot fruit.
  11. Add the remaining uncooked fruit and the vanilla, stirring to combine.
  12. Spoon the topping over the chilled filling. Allow the filling and topping to set for several hours before cutting.
  13. Store the pie, covered, in the fridge for up to 5 days.