BLUEBERRY CLOUD PIE
I always make two of these pies at a time because my husband and five children devour them! It's so light and fluffy, and the cereal-treat crust puts an extra playful spin on cloud pie. -Denise Heatwole, Waynesboro, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal. With greased hands, press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form., Fold berries and 3 cups whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries.
Nutrition Facts : Calories 374 calories, Fat 26g fat (16g saturated fat), Cholesterol 93mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CLOUD PIE (NO BAKE!)
Fresh blueberries and whipped cream on a rice krispie crust. From taste of home, sent in by Denise Heatwole. She suggests making two at a time because they go quickly.
Provided by Tara_hearts
Categories Pie
Time 5h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine marshmallows and butter. Cook and stir over medium until melted. Stir in cereal. With greased hands (I use a buttered piece of cling wrap, much easier) press mixture onto the bottom and up the sides of a pie plate. Set aside.
- In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
- In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in berries and 3 cups into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream up to 4 hours. Garnish with reserved cream and blueberries. Prep and cooking time include chilling.
Nutrition Facts : Calories 503.1, Fat 35.4, SaturatedFat 22, Cholesterol 124, Sodium 235.7, Carbohydrate 46, Fiber 1.1, Sugar 29.7, Protein 4.1
FRESH BLUEBERRY PIE
Steps:
- Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
- Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
- Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
- Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
- Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
BLUEBERRY PIE
I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.
Provided by Bev I Am
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- SPRINKLE berries with lemon juice; set aside.
- FIT half of pastry in a 9-inch pieplate according to package directions.
- COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
- Pour into pastry shell, and dot with butter.
- UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
- Place pastry over filling; seal and crimp edges.
- Cut slits in top of crust to allow steam to escape.
- Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
- Cover edges with aluminum foil to prevent overbrowning, if necessary.
- Serve with vanilla ice cream, if desired.
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BLUEBERRY CLOUD PIE - LEPP FARM MARKET
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Servings 8Estimated Reading Time 2 mins
- Combine 1/4 cup sugar and cornstarch in a medium sized saucepan. Add 1/2 cup water and the lemon juice, stirring until smooth. Cook over medium heat, stirring until thick and translucent.
- Put marshmallows, milk and salt in the top of a double boiler. Place over hot water and cook, stirring frequently until marshmallows melt.
BLUEBERRY CLOUD PIE WITH RICE KRISPIE TREAT CRUST
From mrshappyhomemaker.com
Estimated Reading Time 5 mins
- In a large saucepan, melt together the melted butter with the miniature marshmallows. Cook, while stirring over medium heat until the marshmallows are melted. Stir in the Rice Krispies.
- Butter a 9″ pie dish, or spray with non-stick cooking spray. Scoop in the rice krispie mixture, and press down with your hands along the bottom & up the sides of the pie dish forming your pie crust. If you hands stick, grease your hands with a little butter or cooking spray. Once you have the pie crust formed, set aside.
- In a large bowl. dump out the contents of a 3oz berry blue Jello container. Pour in ½ cup of boiling water & whisk til dissolved. Stir in ½ cup of cold water. Refrigerate until partially set, about 45 minutes.
- In a medium sized bowl, beat 2 cups of heavy whipping cream until it begins to thicken. Sprinkle in ⅔ of a cup of confectioners sugar. Continue beating until soft peaks form. You can omit this step & use Cool Whip if you like. Remove one dollop of the fresh whipped cream & set aside. Nothing large, just about 3-4 tablespoons. Gently fold in the blueberries (making sure you have just a few blueberries left over for garnish – 6-8 blueberries will do).
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