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Recipe Summary

prep:
25 mins
chill:
3 hrs to 5 hrs
bake:
10 mins to 12 mins at 450°
Servings:
8
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Double Berry Vanilla Cream Pie

Ingredients

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Directions

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  • Prepare Toasted Almond Pastry or Pastry for Single-Crust Pie. On a lightly floured surface, roll out to a 12-inch circle. Transfer to a 9-inch pie plate.

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  • Trim 1/2 inch beyond edge of pie plate; fold under extra pastry and flute edge. Prick bottom and sides of crust. Bake in a 450 degree F oven for 10 to 12 minutes. Cool.

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  • For cream filling, cook vanilla pudding mix according to package directions, except use the 1-3/4 cups milk for the liquid. Cool pudding for 10 minutes. Fold in the sour cream. Spread into bottom of the cooled pie crust. Cover with plastic wrap; chill for 1 hour or until firm.

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  • For glaze, place thawed strawberries in a blender container; cover and blend until nearly smooth. In small saucepan, stir puree into cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover surface with plastic wrap. Cool to room temperature.

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  • To assemble pie, arrange half of the fresh strawberries, stem ends down, over cream layer in pie crust. Sprinkle with half of the blueberries. Drizzle 1/3 of the glaze over the berries.

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  • Arrange the remaining berries over this layer. Drizzle remaining glaze over berries. Cover and chill for 2 to 4 hours. Serve immediately with whipped cream.

Nutrition Note:

You can lower the fat in this fresh-fruit pie without anyone noticing by using non-fat dairy sour cream instead of the regular sour cream, as well as 1-1/2 cups nonfat milk and reduced-calorie pudding mix.

Nutrition Facts (Double Berry Vanilla Cream Pie)

396 calories; total fat 20g; cholesterol 30mg; sodium 198mg; carbohydrates 50g; fiber 4g; protein 6g.

Toasted Almond Crust

Ingredients

Ingredient Checklist

Directions

Toasted Almond Crust:
  • In a mixing bowl, combine flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Stir in toasted almonds. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat using 2 to 3 tablespoons more water until all is moistened. Form dough into a ball.

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