Strawberrynblueberrycreampie Recipes

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BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

BLUEBERRY CRISP RECIPE



Blueberry Crisp Recipe image

Quick and easy Blueberry Crisp is bursting with sweet blueberries paired with a crunchy golden oat topping. It's a delicious dessert any time of year!

Provided by LifeMadeSimpleTeam

Categories     Dessert

Time 40m

Number Of Ingredients 11

4 cup fresh blueberries (or frozen)
2 tbsp granulated sugar*
1 tbsp cornstarch
2 tsp lemon juice
1 tsp lemon zest
1/2 cup all purpose flour
1/2 cup old fashioned oats (I did a heaping 1/2 cup)
1/4 cup brown sugar (packed)
1/4 tsp salt
1/4 tsp ground cinnamon
8 tbsp (1 stick) butter (cold and cubed)

Steps:

  • Preheat an oven to 375° degrees. Lightly butter or spray a 9x6-inch baker or an 8x8-inch baking dish.
  • In a medium size mixing bowl, toss the blueberries in the sugar, cornstarch, lemon juice and lemon zest. Pour into the prepared dish and set aside.
  • In a medium size mixing bowl, whisk together the flour, oats, brown sugar, salt and cinnamon. Using a pastry blender, cut in the butter until pea size (or slightly larger) form. Sprinkle over the blueberries.
  • Place in the oven and bake for 30-35 minutes or until the juices bubble and the top is golden brown.
  • Remove form the oven and allow to cool for 10-15 minutes before serving.

Nutrition Facts : Calories 312 kcal, Carbohydrate 41 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 236 mg, Fiber 3 g, Sugar 23 g, ServingSize 1 serving

NO BAKE BLUEBERRY PIE (USING FRESH OR FROZEN BLUEBERRIES)



No Bake Blueberry Pie (using fresh or frozen blueberries) image

Amazing no bake blueberry pie! Sweet blueberries and sugar, cooked on the stove till thickened and served in a graham cracker crust.

Provided by Jamie Sanders

Categories     desserts

Time 15m

Number Of Ingredients 8

3/4 cup sugar
1/8 tsp salt
3 tbsps cornstarch
1/4 cup water
1 tbsp lemon juice
4 cups of blueberries, divided (any combo of fresh or frozen works, but for best results, use at least 3/4 cup of fresh blueberries for the last step)
premade crust (we prefer graham cracker)
whipped topping (I prefer the flavor of cool whip for this recipe, but use whatever you prefer)

Steps:

  • Combine sugar, cornstarch, salt, lemon juice, and water in a medium saucepan. Stir together till smooth.
  • Add three cups of blueberries (fresh or frozen) to the mixture. Bring to boil over med-high heat, stirring, so the blueberry mixture doesn't burn on the bottom.
  • Once the blueberries have come to a boil, reduce heat to medium and cook for 2 to 5 additional minutes until the blueberry mixture is nice and thick. (It should be thick like blueberry pie filling.)
  • Remove from heat and cool blueberry mixture to room temperature. (I transferred my blueberries to a separate container to quicken the cooling process.)
  • Stir the remaining cup of blueberries into the cooked blueberry mixture. (If using frozen blueberries, make sure they are thawed, and you'll want to strain out as much of the extra blueberry liquid as possible.)
  • Transfer the blueberry mixture to the crust and refrigerate for at least 2 hours.
  • Serve with a dollop of your favorite whipped cream.

Nutrition Facts : ServingSize 1/8 of recipe, Calories 241 calories, Fat 6, Carbohydrate 47, Fiber 2, Protein 2

STRAWBERRY BLUEBERRY COBBLER



Strawberry Blueberry Cobbler image

Strawberry Blueberry Cobbler made with lightly sweetened berries and topped with a homemade sweet biscuit topping. The perfect summer party dessert!

Provided by Stephanie @ Eat. Drink. Love.

Categories     Desserts

Time 55m

Number Of Ingredients 13

1/2 cup unsalted butter, cubed
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon cinnamon
pinch salt
2 teaspoons baking powder
1 egg lightly beaten
1/2 cup milk (or buttermilk)
2 cups blueberries
2 cups chopped strawberries
1/2 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick spray and set aside. In a large mixing bowl, add the berries along with the sugar, lemon juice, and flour. Stir together until the berries are coated in the sugar and flour. Pour berries into baking dish and set aside.
  • In another mixing bowl, add the flour, baking powder, sugar, cinnamon, and salt and stir together. Add the cubed butter and use your hands or a pastry blender to blend the butter in with the flour mixture until crumbly. Then beat in the egg and milk until combined (batter will be thick). Drop the batter in big spoonfuls on top of the berries, leaving the edge exposed. Use a knife to spread the tops of each spoonful into a more even layer (as pictured).
  • Bake for approximately 40 minutes or until the berries are bubbling and the cobbler is golden brown (can insert toothpick in the cobbler topping to also ensure doneness). Serve warm with vanilla ice cream or whipped cream on top.

Nutrition Facts : Calories 251 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1/10th of cobbler, Sodium 127 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

STRAWBERRY 'N BLUEBERRY CREAM PIE



Strawberry 'n Blueberry Cream Pie image

Make and share this Strawberry 'n Blueberry Cream Pie recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1/2 teaspoon vanilla
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) baked pie shells
1 pint fresh strawberries, halved
1 cup blueberries

Steps:

  • In a saucepan, combine sugar, flour and salt.
  • Add milk, stirring until smooth.
  • Cook and stir over medium heat until thickened.
  • Stir in small amount of milk mixture into yolks, then return all to saucepan.
  • Cook, stirring for 2 minutes.
  • Remove from the heat; stir in butter and vanilla.
  • Cool 20 minutes.
  • Pour into pie shell and chill several hours until firm.
  • Whip cream and sugar and spread half over pie filling.
  • Arrange berries on cream.
  • Dollop or pipe remaining cream around edge of pie.

Nutrition Facts : Calories 601.4, Fat 35.3, SaturatedFat 17.6, Cholesterol 176, Sodium 359.6, Carbohydrate 63.8, Fiber 3.1, Sugar 32.3, Protein 9.6

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