Lemon Cream Berry Pie
This easy lemon cream berry pie recipe is the perfect summer dessert because it doesn’t require much baking and uses fresh berries that are in season. This pie recipe comprises of three layers, as well as a pie crust, which makes it sound like a time-consuming pie to make, but it isn’t. Jocelyn, the creator of this lemon pie, uses store-bought ingredients like Cool Whip and packaged pie crust to make her pie, so you don’t have to worry about spending a lot of time in the kitchen. Adorned with fresh berries that only need to be gently rinsed and patted dry, this berry lemon pie recipe is a dessert you can whip up in moments.
The best pie recipes are the ones that have different textures and flavors going on, and that is what is unique about this particular dessert. The pastry is flaky, while the creamy layers have a gelatinous mouth feel. The berries add a slightly firmer texture, along with a sweet fruity taste that pairs well with the tangy lemon pudding. If you don’t feel good about using Cool Whip in your lemon cream berry pie recipe, consider replacing it with a stabilized whipped cream. Regular whipped cream is likely to lose its stiffness in the refrigerator and will have a much softer texture, as opposed to the gelatinous texture of the Cool Whip. Adding gelatine to your whipped cream will make the whipped cream stand up over a long time, and give it the mouth feel that one expects from Cool Whip. Dissolve the gelatine powder in cold water and then heat it on the stove. Once allowed to cool slightly, whip the cream until it starts to thicken, and then gradually add the gelatine mixture while continuing to beat the cream until stiff peaks form. This stabilized whipped cream recipe would work for all desserts that require Cool Whip or even as a replacement for frosting on a cake. Alternatively, if you are vegetarian or vegan, you could use agar as a substitute for gelatin. Agar powder will substitute with gelatine powder easily. If a dessert recipe uses one teaspoon of gelatine powder, simply replace with one teaspoon of agar instead.
Making pie crust adds a little more time to baking, but with this lemon berry recipe, you don’t have to make one if you don’t want to. Jocelyn uses a store-bought pie shell from the refrigerated aisle and pre-bakes it before adding her fillings. Of course, if you are a master at pastry baking, you will want to make your crust. If you decide to make pie crust from scratch, use a 9-inch pie plate to keep the pastry at the standard store-bought pie crust size so that the filling fits in perfectly. Alternatively, you could make individual mini tarts for your family to enjoy. This lemon pie recipe would work well for a family barbecue or an easy dessert for the weekend. Thank you to Jocelyn, the author of Inside Bru Crew Life recipe blog, for sharing her lemon cream berry pie recipe with us.
Nutrition Facts for: Lemon Cream Berry Pie from Inside Bru Crew Life
Ingredients: Pie crust, cream cheese, powdered sugar, cool whip, instant lemon pudding mix, milk.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings.* Per Serving:Calories 437, Calories from Fat 227, Total Fat 25.2g 39% Saturated Fat 14.4g 72%, Cholesterol 34mg 11%, Sodium 796mg 33%, Potassium 87mg 2%, Carbohydrates 48.9g 16%, Dietary Fiber 0.5g 2%, Sugars 29.5g, Protein 5.0g, Vitamin A 14%, Vitamin C 0%, Calcium 8%, Iron 6%
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