Best 8 Berry Cream Pie Recipes

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Indulge in a delightful culinary journey with our tantalizing Berry Cream Pie, a symphony of flavors that will captivate your taste buds. This delectable dessert features a flaky, golden crust that encapsulates a luscious filling of fresh, juicy berries, enveloped in a creamy, velvety custard. Each bite offers a burst of sweet and tangy flavors, perfectly complemented by the smooth, rich texture of the custard. As you delve deeper into this article, you'll discover an array of irresistible recipes that will transform your kitchen into a haven of baking bliss. From the classic Blueberry Cream Pie, bursting with plump blueberries, to the luscious Raspberry Cream Pie, adorned with vibrant red raspberries, these recipes promise an explosion of flavors. For those who prefer a tropical twist, the Mango Cream Pie offers a vibrant medley of sweet mangoes and creamy custard, while the Strawberry Cream Pie embodies the essence of summer with its juicy strawberries and delicate custard filling. And for a touch of elegance, the Blackberry Cream Pie, with its deep purple blackberries and velvety custard, will leave you spellbound. Each recipe is meticulously crafted with step-by-step instructions, ensuring that every baker, regardless of skill level, can effortlessly create these culinary masterpieces. So, prepare to embark on a delightful baking adventure, where the aroma of freshly baked pie fills your home, and every slice brings forth a moment of pure indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

BERRY CREAM PIE



Berry Cream Pie image

I found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It's a perfect summertime treat.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 18

FILLING:
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups 2% milk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1/2 cup heavy whipping cream
1 pastry shell (9 inches), baked
GLAZE:
1/2 cup crushed strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
1-1/2 cups quartered strawberries
1-1/2 cups fresh raspberries

Steps:

  • In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. , Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature. , In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours., About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes. , Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.

Nutrition Facts :

FIVE-MINUTE VANILLA ICE CREAM PIE WITH WARM BERRY COMPOTE



Five-Minute Vanilla Ice Cream Pie with Warm Berry Compote image

Categories     Berry     Chocolate     Dairy     Fruit     Nut     Dessert     Freeze/Chill     No-Cook     Quick & Easy     Frozen Dessert     Blackberry     Blueberry     Raspberry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 quart vanilla ice cream, slightly softened
1 (9-inch) purchased chocolate-cookie pie crust or graham-cracker pie crust
1/3 cup purchased chocolate syrup (in squirt bottle)
2 tablespoons toasted almonds, chopped
2 (6-ounce) containers blueberries
2 (6-ounce) containers raspberries
2 (6-ounce) containers blackberries
2 tablespoons water
2 tablespoons brown sugar

Steps:

  • Spoon ice cream into crust; smooth top. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife through chocolate lines, forming chevron pattern. Sprinkle with almonds; freeze until firm. DO AHEAD Can be made 1 day ahead; keep frozen. Let pie soften slightly before serving.
  • Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over.

LEMON-BERRY ICE CREAM PIE



Lemon-Berry Ice Cream Pie image

I love the combination of fresh strawberries and lemon curd. It's so refreshing, especially in an easy make-ahead dessert like this ice cream pie. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 pint strawberry ice cream, softened
1 graham cracker crust (9 inches)
1 cup lemon curd
2 cups frozen whipped topping, thawed
1 pint fresh strawberries, halved

Steps:

  • Spoon ice cream into pie crust; freeze 2 hours or until firm., Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm. , Remove from freezer 10 minutes before serving. Serve with strawberries.

Nutrition Facts : Calories 370 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 171mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.

THREE-BERRY PIE WITH VANILLA CREAM



Three-Berry Pie with Vanilla Cream image

Categories     Berry     Dairy     Dessert     Bake     Blackberry     Blueberry     Raspberry     Summer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 13

1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh blackberries (3/4 to 1 pound)
2 cups fresh raspberries (1/2 to 3/4 pound)
2 cups fresh blueberries (1/2 to 3/4 pound)
Pastry dough
1 large egg, lightly beaten
1 tablespoon sanding or granulated sugar
Accompaniment: vanilla cream
Special Equipment
a 9-inch metal or glass pie plate (4-cup capacity)

Steps:

  • Put a large baking sheet in middle of oven and preheat oven to 450°F.
  • Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries.
  • Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
  • Roll out remaining piece of dough on lightly floured surface with floured rolling pin into an 11-inch round.
  • Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively. Brush top of pie with egg and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
  • Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.
  • Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy).

BERRY CREAM PIE



Berry Cream Pie image

This recipe was featured in an email today from Gooseberry Patch. "I love berries and cream together, and this recipe from Summer in the Country cookbook calls for either blueberries or raspberries. You could easily substitute strawberries, blackberries, or create your own delicious mix of berries too! - Jo Ann"

Provided by senseicheryl

Categories     Pie

Time 1h

Yield 1 9-inch pie, 6-8 serving(s)

Number Of Ingredients 10

3 cups blueberries (or any berries of your choice) or 3 cups raspberries (or any berries of your choice)
1 (9 inch) pie crusts
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter

Steps:

  • Preheat oven to 350 degrees.
  • Place berries in unbaked pie crust; set aside.
  • Combine sugar, flour and salt.
  • In a separate bowl, beat eggs and sour cream together; add to flour mixture. Spoon over berries.
  • Combine all of the topping ingredients until crumbly.
  • Sprinkle topping over pie and bake for 50 to 55 minutes.

"RED, WHITE AND BLUE BERRY CREAM PIE"



This pie is one I frequently make for bake sales at our church. I can hardly ever set it down on the sale table without someone picking it right up and saying, "Mark this one sold!" -Cindy Zarnstorff, Anchorage, Alaska

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1 pastry shell (9 inches), baked
BERRY LAYER:
1-1/2 cups sugar
1/4 cup plus 1-1/2 teaspoons cornstarch
1-1/2 cups water
1/4 cup plus 1-1/2 teaspoons raspberry gelatin
1 pint fresh or frozen unsweetened blueberries
1 teaspoon lemon juice
1 pint fresh or frozen unsweetened raspberries
CREAM LAYER:
4 ounces cream cheese, softened
1/3 cup confectioners' sugar
1-3/4 cups whipped topping

Steps:

  • For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved. , Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside., For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerator until set. Carefully spread raspberry layer over cream layer. Chill for at least 4 hours before serving.

Nutrition Facts :

SUMMER BERRY SWEET CREAM PIE



Summer Berry Sweet Cream Pie image

This homemade berry pie is a perfect dessert for summer pool parties, the Fourth of July, Father's Day or Mother's Day, or any other special get together!

Provided by opal1295

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

two 8oz packages cream cheese
1 pint heavy whipping cream
1 cup granulated sugar
2 teaspoons salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract, if desired
1 cup fresh strawberries, sliced
1/2 cup fresh blueberries

Steps:

  • In large bowl whip cream cheese until smooth.
  • Slowly add whipping cream just until blended.
  • Add all other ingredients and whip on low speed until consistency is thick and mixture holds its form.
  • Pour into prepared pie shell and top with blueberries & strawberries or any other favorite berry.

Nutrition Facts : Calories 316.8, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 604.6, Carbohydrate 29.5, Fiber 0.6, Sugar 27, Protein 1.4

VERY BERRY BERRY CREAM CHEESE PIE



Very Berry Berry Cream Cheese Pie image

The very first time I made this it was amazing. My husband says I should market it. It is so easy to make and just so good. Makes a good 4th of July dessert or a cool summer treat!

Provided by HAZEL WOOD

Categories     Pies

Time 50m

Number Of Ingredients 8

1- 1 1/2 qt fresh strawberries sliced
1 pt fresh blueberries whole
1 pt fresh raspberries whole
2 pkg cream cheese 8 oz ea.
2/3 -1 c sugar
2 tsp vanilla
1 deep dish pie shell baked
1 tub cool whip

Steps:

  • 1. Bake a one crust 9" deep dish pie shell. Set aside to cool.
  • 2. Wash berries leaving the blueberries and raspberries whole. Slice the large strawberries and half the small & medium strawberries. Gently fold in a pint of Strawberry glaze coating all the fruit. Set aside.
  • 3. In a medium bowl, beat the 2 - 8 oz packages of cream cheese until creamy. Add the sugar and vanilla. Beat until smooth and creamy about 2 minutes.
  • 4. Spread the cream cheese in the cooled pie shell being careful not to break the pie shell. Spread the cream cheese approximately 1/2" thick on the bottom and 1/4" thick up the sides of the pie shell.
  • 5. Pour the fruit mixture on the cream cheese in the pie shell. Cover and refrigerate about 30 minutes. Serve with a nice dollop of cool whip or fresh whipping cream. Keep refrigerated.

Tips:

  • For the best results, use fresh berries. If using frozen berries, thaw them completely before using.
  • If you don't have a pie plate, you can use a 9x13 inch baking dish.
  • To make a gluten-free pie, use a gluten-free pie crust mix or make your own gluten-free pie crust.
  • To make a vegan pie, use a vegan butter or margarine and a plant-based milk.
  • If you don't have a kitchen torch, you can brown the meringue in the oven. Place the pie on a baking sheet and broil for 1-2 minutes, or until the meringue is golden brown.

Conclusion:

This berry cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling, fresh berries, and flaky crust, this pie is sure to be a hit with everyone. So next time you're looking for a special dessert, give this berry cream pie a try.

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