Very Berry Frozen Cream Pie

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 creamy filling, swirls with homemade blueberry and raspberry sauce… Pure perfection, if you ask me.

This pie is so easy to prepare. If you are preparing it for some special occasion, it can be made a day before and kept in the freezer. Its bottom layer is crunchy and cold creamy filling melts in your mouth… just perfect for summer refreshment.

Very Berry Frozen Cream Pie can be prepared all year long, not only during summer.  I like berry desserts and I often prepare them, so you can find many more great recipes…

What do you need to prepare Very Berry Frozen Cream Pie?

• BLUEBERRY AND RASPBERRY SAUSE
• 1 cup Fresh raspberries
• 1 cup Fresh blueberries
• 1/2 cup Water, divided
• 6 tablespoon granulated sugar, divided
• 1 tablespoon Cornstarch
• CRUST
• 1 1/2 cups finely ground Graham cracker
• 1/3 cup Granulated sugar
• 6 tablespoon unsalted Butter, melted
• 1/2 teaspoon ground Cinnamon
• FILLING
• 8 Oz Cream cheese
• 1/3 cup granulated sugar
• 1 cup Heavy whipping cream
• 1 can (14 Oz) Sweetened condensed milk
• 1 teaspoon Vanilla extract

How to prepare Very Berry Frozen Cream Pie?  

In a small pan put blueberries, 1/4 cup water, 3 table spoons sugar and 1/2 table spoon 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.
In order to eliminate raspberry seeds, put fine mesh strainer on the pan and pour raspberry filing. Press with a rubber spatula until it drains completely. Leave it in the fridge for an hour.  In a medium dish, combine graham cracker crumbs, melted butter, sugar and cinnamon.

Press on the bottom and the sides of the 9-inch pie plate and bake for 7 min, at 375 degree.  Cool for 15 minutes, at a room temperature, then in the fridge until cooled completely. Meanwhile, prepare the filling. In a large dish beat cream cheese and sugar until creamy.

Add condensed milk, heavy whipping cream and vanilla and beat until smooth. 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, than the other, until 1/2 is used. Swirl with a knife. Pour the rest of the filling and repeat the same procedure with the sauces.

If you like Easy No Bake Pies take a look our tropical hit > MILLIONAIRE PIE

NOTES:

Keep it in the freezer for at least 6 hours. Take 15-20 min before serving.

You can use frozen fruit, it’s a frozen pie. You can also add or substitute raspberries for strawberries.

Finally, you can keep it in the fridge few hours after being frozen and you can also decorate with fresh berries and whipped cream before serving.

WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE THAT YOU CAN FIND AT THE BOTTOM OF THE POST, ALONG WITH THE QUANTITIES OF THE NECESSARY INGREDIENTS.

I like frozen desserts, so I often prepare them. I also love very berry desserts and here are some of my favorite Easy Fresh Berry Cream Cake, Summer Berry Cheesecake Pie and Strawberry Blueberry Icebox Cake. Summer is here, berries, too.  I suggest Very Berry Frozen Cream Pie if you wish to try something sweet and refreshing. Enjoy!

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Yield: 8-10

Very Berry Frozen Cream Pie

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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.

Prep Time: 20 minutes

Cook Time: 7 minutes

Total Time: 27 minutes

Ingredients

• BLUEBERRY AND RASPBERRY SAUSE
• 1 cup Fresh raspberries
• 1 cup Fresh blueberries
• 1/2 cup Water, divided
• 6 tablespoon granulated sugar, divided
• 1 tablespoon Cornstarch
• CRUST
• 1 1/2 cups finely ground Graham cracker
• 1/3 cup Granulated sugar
• 6 tablespoon unsalted Butter, melted
• 1/2 teaspoon ground Cinnamon
• FILLING
• 8 oz Cream cheese
• 1/3 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, 1/4 cup water, 3 table spoons sugar and 1/2 table spoon 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 a room temperature.
3. In order to eliminate raspberry seeds, press raspberries through a fine mesh straier using 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 9-inch pie plate and bake for 7 min. Cool for 15 minutes, at a 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, than the other, until 1/2 is used. Swirl with a knife. Pour the rest of the filling and repeat the same procedure with the sauces.

Notes

Keep it in the freezer for at least 6 hours. Take 15-20 min before serving.
Pie crust can also be no bake.

You can use frozen fruit, it’s a frozen pie. You can also add or substitute raspberries for strawberries.

Finally, you can keep it in the fridge few hours after being frozen and you can also decorate with fresh berries and whipped cream before serving.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 77mgSodium: 158mgCarbohydrates: 43gFiber: 2gSugar: 33gProtein: 4g

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