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Berry Pie

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Ingredients
  Unflavored gelatin 1 Ounce (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Very hot water 1⁄4 Cup (4 tbs)
  Cream cheese 8 Ounce, softened (1 Pack)
  Sugar 1⁄4 Cup (4 tbs)
  Sour cream 8 Ounce (1 Container)
  9 inch graham cracker pie shell 1
  Currant jelly 3 Tablespoon
  Hot tap water 1⁄2 Teaspoon
  Fresh raspberries 1⁄2 Cup (8 tbs)
  Fresh blueberries/Blackberries 1⁄2 Pint
  Whipped cream/Dessert topping 6 Ounce (In Aerosol Can, As Needed)
Directions

GETTING READY
1. In a small bowl, pour 1/4 cup cold water and sprinkle gelatine over it; let it stand for 5 minutes to soften.
2. Pour 1/4 cup of hot water and stir until the gelatine is dissolved.

MAKING
3. In a small bowl, using electric mixer beat cream cheese and sugar at medium speed until fluffy.
4. Lower the speed and gradually beat in gelatine mixture and sour cream until well blended.
5. Pour the mixture into the pie shell and refrigerate for at least 45 minutes.

FINALISING
6. In a small bowl, mix together 3 tablespoons of currant jelly in the hot water and stir until the jelly is smooth.

SERVING
7. Mound raspberries in the centre of the pie and arrange blueberries at the edges.
8. Drizzle or brush with currant jelly.
9. Garnish with whipped topping and serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Blackberry
Interest: 
Party
Preparation Time: 
10 Minutes
Servings: 
8

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