Pie Dessert Recipes

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Blueberry Cream Pie

Prepare a basic vanilla wafer crust or this recipe’s sweeter version containing sugar and vanilla extract.


1-1/3 cups vanilla wafer crumbs

2 tablespoons sugar

5 tablespoons butter or margarine, melted

½ teaspoon vanilla extract


¼ cup sugar

3 tablespoons all-purpose flour

Pinch Salt

1 cup half-and-half cream

3 egg yolks, beaten

3 tablespoons butter or margarine

1 teaspoon vanilla extract

1 tablespoon confectioners’ sugar


5 cups fresh blueberries, divided

2/3 cup sugar

1 tablespoon cornstarch


Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie pan. Bake at 375◦ for 8-10 minutes or until crust just begins to brown. Cool. In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly.

Cook and stir 2 minutes longer. Gradually whisk 1 cup hot filling into egg yolks; return all to pan.

Bring to a gentle boil; cook for 2 minutes, string constantly. Remove from heat; stir in butter and vanilla until butter is melted. Cool for 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners’ sugar. Chill for 30 minutes or until set.

Meanwhile, crush 2 cups blueberries in a medium saucepan; bring to boil. Boil for 2 minutes, stirring constantly. Press berries through a sieve. Set aside 1 cup juice if necessary add water. Discard pulp.

In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to boil.

Boil for 2 minutes, stirring constantly. Remove from the heat; cool for 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set.

Store leftovers in the refrigerator.

Serving Size 6-8.

Fresh Raspberry Pie

When the raspberry patch is producing pints of precious raspberries, plan on preparing this seasonal treat.

Because the raspberries are not cooked, they retain their garden-fresh flavor.

A dollop of freshly whipped cream is a tasty topping.


¼ cup sugar

1 tablespoon cornstarch

1 cup water

1 package (3 ounces) raspberry gelatin

4 cups fresh raspberries

1 graham crackers crust (9 inches), baked Whipped cream, optional


In a saucepan, combine sugar and cornstarch. Stir in water until smooth; bring to a boil, stirring constantly.

Cook and stir for 2 minutes. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.

Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.

Garnish with whipped cream if desired.

Serving Sizes 6-8.

Pie Dessert Recipes

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