Berry Cream Pie
Serve up this beautiful pie on patriotic holidays or simply to enjoy the bounty of summer produce.
Servings 8 -10 servings
Calories 331kcal
Ingredients
for the crust
- 1½ cups graham cracker crumbs about 12 honey graham crackers
- 5 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- dash cinnamon
for the filling
- 8 ounces cream cheese
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 dash nutmeg
- 1 cup whipping cream
- ¼ cup powdered sugar sifted
- ¼ teaspoon vanilla extract
- 1 9-inch graham cracker crust
- ½ pint strawberries hulled and sliced
- 20-30 blueberries
- other fresh berries of your choosing such as cherries, raspberries, blackberries or pomegranate arils
Instructions
Make the crust.
- Preheat oven to 350°F (177°C). In a food processor, pulse together graham cracker crumbs, butter, sugar, salt and cinnamon until combined.
- In a 9-inch pie dish, firmly press the crumb mixture into the bottom and against the outer edges. Fill any holes and make sure the crust is evenly distributed.
- Bake until the edges of the crust are golden and the crust is fragrant, about 12 to 14 minutes. Let cool completely on a wire rack before filling.
Make the filling.
- In a bowl, combine cream cheese, sugar, ½ teaspoon vanilla, cinnamon and nutmeg until well blended and smooth.
- In the bowl of an electric mixer, whip cream with powdered sugar and ¼ teaspoon vanilla until stiff peaks form.
- Fold half of the whipped cream mixture into cream cheese mixture and mix well until smooth. Repeat with the second half of the whipped cream mixture.
- In the bottom of a graham cracker crust, layer slices of strawberries. Over top, spoon cream mixture and smooth using the back of a spoon.
- Garnish with fresh berries. Chill at least 2 hours or until ready to serve, up to one day.
Notes
Nutrition
Serving: 1slice | Calories: 331kcal | Carbohydrates: 28g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 65mg | Sodium: 162mg | Fiber: 2g | Sugar: 20g
