MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
MARCIA-MALLOW PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h25m
Yield 8 slices
Number Of Ingredients 7
Steps:
- Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow the mixture to cool to the touch, about 20 minutes.
- Meanwhile, make the crust. Pulse the graham crackers in a food processor or crush using a rolling pin in a resealable plastic bag with the air taken out until they are evenly sized crumbs. Transfer the graham cracker crumbs to a bowl, add the sugar and mix until evenly combined. Next, pour in the melted butter and fold the mixture until the butter is distributed. It should be the texture of wet sand.
- Transfer the crumb mixture to a 9-inch pie pan, reserving a few pinches for garnishing the finished pie later. Press the crumbs into the bottom and sides of the pan to form a crust. Some will come up and over the top of the pan.
- When the marshmallow mixture has cooled, add the vanilla to the remaining heavy cream. Whip the cream by hand with a whisk or in a stand mixer with a whisk attachment to soft peaks. Gently fold the whipped cream into the cooled marshmallow mixture.
- Transfer the filling to the prepared crust and smooth out with a spatula. Sprinkle with the reserved graham crumb mixture and dot with the maraschino cherries, putting one directly in the center. Chill until set, about 3 hours.
MARSHMALLOW MIXED BERRY PIE
i created this after my oldest son watch a show (Little Bear) on tv and they were making this after he begged me enogh i did this its not perfect yet i will update when i play around with it more
Provided by Jennifer1
Categories Pie
Time 8h40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk, marshmallows and berry's in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and blended.
- Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
- Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form.
- Fold berry mixture into whipped cream.
- Pour into pie shell.
- Refrigerate uncovered about 8 hours or until set.
- Garnish with berries and whipped cream if desired.
- Immediately refrigerate any remaining pie after serving.
MARSHMALLOW RASPBERRY PIE
Talk about scrumptious summer desserts - this one is colorful, cool and sweet. Fresh raspberries are my favorite fruit, and pie's my favorite dessert...so this is the perfect combination for me! I think you'll enjoy it, too. -Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine crust ingredients. Press into a 9-in. pie plate; chill., Meanwhile, heat marshmallows and milk in a saucepan over low until smooth. Cool. Fold in cream and food coloring if desired. Spoon half into the crust. Top with half the raspberries. Repeat layers. Chill until firm, about 3 hours.
Nutrition Facts : Calories 310 calories, Fat 17g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 195mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 3g fiber), Protein 3g protein.
STRAWBERRY MARSHMALLOW PIE
This is a recipe from Joyce Gaddie - she won 1st place in the Pillsbury Refrigerated Pie Crust Pie Baking Competition in Sept. '09 at the Tennessee Valley Fair. She and the recipe were featured on a local noon news program, and the pie looks divine! I'm posting here for safe-keeping, until next strawberry season rolls around. I will update from "package directions" when I make it.
Provided by Misa3446
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place one crust into a pie dish. Take the second pie crust and use a cookie cutter to make cut-outs for the top of the finished pie. (Ms. Gaddie used star shapes.) Sprinkle the cut-outs with sparkling sugar (colored sugar available with cake decorating supplies). Bake the pie crust in the dish and the cut-outs according to package directions.
- Slice the strawberries and fold in a mixing bowl with the strawberry glaze. (It looked like her berries were halved.).
- In another large mixing bowl, whip the cream cheese with an electric mixer, until light and fluffy. Stir in the marshmallow creme.
- Put 1/3 of the cream cheese mixture in the bottom of the baked, cooled pie crust. Reserve 1 cup of the glazed strawberries for topping the pie. Spread the remaining strawberries on top of the cream cheese layer. Follow with the rest of the cream cheese mixture. Put the reserved cup of strawberries in the middle, and place the baked cut-outs around the strawberries on the top of the pie.
- Store in the refrigerator.
Nutrition Facts : Calories 652.7, Fat 37.6, SaturatedFat 18.1, Cholesterol 62.4, Sodium 551.6, Carbohydrate 72.3, Fiber 2.1, Sugar 28.8, Protein 7.5
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