BLUEBERRY CHERRY PIE RECIPE RECIPES

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CHERRY CHEESE PIE I RECIPE | ALLRECIPES



Cherry Cheese Pie I Recipe | Allrecipes image

Cream cheese and whipped topping folded together make this no-bake pie light and fluffy. This is a quick and easy dessert. For endless variations, use any flavor of pie filling as a topping! This recipe can be doubled for a 9x13 inch pan.

Provided by SNOWPOET

Categories     No-Bake Pies

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 1 9-inch pie

Number Of Ingredients 5

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 cups frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling

Steps:

  • In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.

Nutrition Facts : Calories 420.9 calories, CarbohydrateContent 55.5 g, CholesterolContent 30.8 mg, FatContent 21.1 g, FiberContent 0.8 g, ProteinContent 3.7 g, SaturatedFatContent 11.6 g, SodiumContent 250.8 mg, SugarContent 26.9 g

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST RECIPE: HOW TO …



Blueberry Pie with Graham Cracker Crust Recipe: How to … image

We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. —R. Ricks, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups fresh blueberries, divided
1 graham cracker crust (9 inches)
Whipped cream

Steps:

  • In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.

Nutrition Facts : Calories 230 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 46g carbohydrate (35g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

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