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NO BAKE SUMMER PIE -- (Serves 8-10)

A great no-bake berry pie that offers great texture and flavor.   And it just looks too pretty to eat! 

Graham Cracker Crust:

9 graham crackers, broken into rough pieces

2 tablespoons sugar

5 tablespoons unsalted butter, melted and warm

Berry Filling:

2 cups (about 9 ounces) raspberries

2 cups (about 11 ounces) blackberries

2 cups (about 10 ounces) blueberries

½ cup (3 ½ ounces) granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 tablespoon juice from 1 lemon

2 tablespoons red currant jelly

Whipped Cream

1 cup cold heavy cream

1 tablespoon sugar

1 teaspoon vanilla extract

For the crust:

  1. Adjust oven rack to the middle position and heat oven to 325 degrees.
  2. In food processor, process graham crackers until evenly fine, about 30 seconds (you should have about 1 cup crumbs).  Add sugar and pulse to combine.  Continue to pulse while adding warm melted butter in a steady stream; pulse until mixture resembles wet sand.  Transfer crumbs to 9-inch glass pie plate.  Form crust using outside of ½ cup dry measuring cup to push crust into shape.  Bake crust until fragrant and beginning to brown – about 15 to 18 minutes.  Transfer to wire rack and cool completely while making filing.

For the filling:

  1. Combine berries in large colander and gently rinse (take care not to bruise them); spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.
  2. In the food processor, puree 2 ½ cups mixed berries until smooth and fully pureed (about 1 minute).  Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 ¼ to 1 ½ cups).  Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree.  Bring puree to boil over medium heat, stirring constantly with wooden spoon.  When mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly.
  3. While puree is cooling, place remaining berries in a medium blow.  Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat.  Pour slightly cooled puree into cooled pie shell; top with fresh ferries.  Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day).

For the whipped cream:

  1. Just before serving, beat cream, sugar, and vanilla with electric mixer on low speed until small bubbles form, about 30 seconds.  Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer.  Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
  2. Cut pie into wedges and serve with whipped cream.