No Bake Spring Berry Pie Recipe By Tasty

Steps:

• Add the granola to a food processor and process until fine crumbs form.
• Add the melted coconut oil and pulse to combine.
• Grease a 9-inch (23 cm) pie dish with the solid coconut oil.
• Pour the granola mixture into the dish and press the crumbs firmly with the bottom of a measuring cup, making sure to cover the bottom and sides of the dish evenly. Place the pie dish into the refrigerator to firm up for an hour.
• Meanwhile, combine the strawberries, blackberries, raspberries, blueberries, sugar, ½ cup (120 ml) water, and the lemon juice in a medium saucepan. Cook for 4-5 minutes. or until the sugar is dissolved and the berries begin to release their juices, creating a loose, deep red mixture.
• In a small bowl, mix the cornstarch and remaining 3 tablespoons of water into a smooth paste. Add the cornstarch mixture to the berries and cook for another 2 minutes, until the filling thickens. Remove from the heat and let cool for 5 minutes.
• Remove the chilled pie crust from the refrigerator and pour in the berry compote. Spread the filling evenly.
• Chill the pie in the refrigerator for at least for 1 hour before serving.
• Garnish with fresh berries to your taste.
• Enjoy!

Steps:

• Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.
• Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.

Steps:

• Preheat oven to 350°. Combine crushed cereal and melted butter. Using the bottom of a glass, press cereal mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 10-12 minutes. Cool completely on a wire rack., Combine berries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer berry mixture to a food processor or blender; pulse until smooth. Press through a fine-mesh strainer to remove seeds. Microwave gelatin on high until melted, about 10 seconds; stir into berry mixture., Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and berry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with sweetened whipped cream and additional berries.,

Steps:

• Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
• Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
• Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.