FRESH FRUIT/CHEESE PIE
Not only is this pie delicious-it's one even dieters can enjoy without worry. I seldom bake my cheese pie the same way twice. Often, I substitute wheat germ or granola for the coconut flakes...and the naturally fruity main ingredients fluctuate with whatever's hanging heavy on backyard branches! -Jody Steinke, Nekoosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the nuts, flour, brown sugar, butter and vanilla. Press into a greased 9-in. pie plate., Bake at 350° for 10-15 minutes or until lightly browned. Cool on wire rack. , Cut fruit(s) of choice into bite-size pieces; layer on crust. In blender, cover and process yogurt and cottage cheese until smooth; add pineapple and blend until mixture reaches desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices.
Nutrition Facts :
QUICK AND EASY CHEESECAKE PIE
This recipe was handwritten on the inside cover of a recipe book given to me as a wedding gift in 1968. It's a pie that makes it's own crust. It can be covered with your favorite fruit pie filling or served with your favorite fruit topping. It's an easy recipe for any new cook and a long standing favorite of mine.
Provided by SHORECOOK
Categories Desserts Cakes Cheesecake Recipes
Time 6h15m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
- Combine cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch in a blender; blend until smooth. Pour batter into the prepared baking dish.
- Bake in the preheated oven until edges are puffed and surface of cheesecake pie is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 60 to 65 minutes. Remove from the oven and sprinkle with cinnamon. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- Top cooled cheesecake with strawberries. Cover and refrigerate until chilled, about 4 hours.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 26.9 g, Cholesterol 130.9 mg, Fat 20.3 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 12.2 g, Sodium 189.3 mg, Sugar 24.6 g
FRESH FRUIT CREAM CHEESE PIE
Provided by Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
- REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
- *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.
CRUSTLESS FRUIT TOPPED CHEESE PIE
Just made this pie thanks to Glenn. This pie is so good and so versatile- you can even freeze this pie- before you put the fruit on top. When I go to visit my mom in Michigan I will make it with her fresh Blackberry preserves on top. Try it with your favorite preserves- you cannot resist; so easy to make.
Provided by Pat Duran
Categories Fruit Desserts
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350^. Butter a 9-inch pie plate,set aside. In a large mixer bowl, beat cheese and sugar until fluffy and smooth.
- 2. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of the extract and the rind. Pour into the prepared pan. Bake 25-30 minutes or until lightly browned around edges. Remove from oven; let stand 10 minutes.
- 3. While this is cooling, stir together sour cream and remaining extract. Spread evenly over cooled pie; bake 10 minutes;until center is almost set. Cool slightly. Top with your favorite preserves. Chill thoroughly ; at least 3 hours or overnight.
QUICK CREAM CHEESE PIE
Steps:
- Spread a thin layer of the fruit glaze onto the bottom and sides of the pie crust. Top with a single layer of fresh fruit.
- In a large bowl, beat cream cheese until smooth. Mix in milk until all cream cheese lumps are gone. Add pudding mix and beat until completely blended. Fold in 1/2 of the whipped topping until blended.
- Spoon 1/2 the mixture into the pie crust. Add another layer of fruit glaze and fruit, then the rest of the cream cheese mixture. Put on final layer of fruit glaze and fruit; top with remaining whipped topping. Decorate the top of the pie with remaining fresh fruit. Cover and refrigerate overnight.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 63.2 g, Cholesterol 33.2 mg, Fat 24.3 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 14 g, Sodium 495.3 mg, Sugar 50.9 g
FRUIT TOPPED CHEESE PIE
Make and share this Fruit Topped Cheese Pie recipe from Food.com.
Provided by Doglover61aka Earnh
Categories Pie
Time P3DT10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat cheese and sugar until creamy.
- Mix in topping.
- Spoon into the crust; add pie filling around the edge of the pie.
- Chill at least 3 hours.
- Garnish with additional whipped topping, if desired.
Nutrition Facts : Calories 512, Fat 34.9, SaturatedFat 18.2, Cholesterol 89.5, Sodium 331.8, Carbohydrate 46.5, Fiber 0.8, Sugar 24.6, Protein 5.2
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