Rating: 4 stars
21 Ratings
  • 1 star values: 1
  • 2 star values: 4
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 11

This luscious cream pie recipe features a homemade pie crust with a cream cheese filling and is topped with fresh strawberries, blueberries and raspberries.

Recipe by MyRecipes April 2007

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Recipe Summary

Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make crust: Preheat oven to 400°F. In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 Tbsp. ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface, roll out into an 11-inch round. Fit into a 9-inch pie pan and crimp edge. Refrigerate for 10 minutes.

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  • Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.

  • Make filling: In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.

  • Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill for 1 to 4 hours.

Nutrition Facts

479 calories; fat 36g; saturated fat 20g; protein 5g; carbohydrates 37g; fiber 1g; cholesterol 99mg; sodium 158mg.
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