Blueberry-Blackberry Pie with Pretzel Crust
The recipe Blueberry-Blackberry Pie with Pretzel Crust can be made in roughly 3 hours and 20 minutes. Watching your figure? This lacto ovo vegetarian recipe has 672 calories, 10g of protein, and 44g of fat per serving. This recipe serves 8 and costs $1.45 per serving. Head to the store and pick up berry, white sugar, cream cheese, and a few other things to make it today. 88 people have tried and liked this recipe. It is brought to you by Serious Eats. It works well as a reasonably priced side dish. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. Similar recipes include Blackberry & Blueberry Lattice-top Pie With Lemon-cornmeal Crust, Blueberry and Blackberry Galette with Cornmeal Crust, and Easy Blackberry Pie with Spiced Sour Cream Custard (and No-Roll Pie Crust!).
Servings: 8
Ingredients:
3 tablespoons Berry Blue Jell-o
1/2 cup blackberries
1/2 cup blueberries
8 ounces cream cheese, softened
1/2 cup heavy cream
2 1/2 cups pretzels, crushed
1 1/2 cups sweetened condensed milk
1 cup unsalted butter, melted
1 tablespoon vanilla extract
1/4 cup white sugar
Equipment:
ziploc bags
rolling pin
bowl
spatula
Cooking instruction summary:
Procedures 1 For the Crust: Place whole pretzels in plastic bag and roll with rolling pin until coarsely crushed. Transfer crushed pretzels to small bowl and mix with butter and sugar until well combined. Press mixture into pie plate, covering bottom and both sides. Refrigerate until ready to use. 2 For the Filling: Blend condensed milk, gelatin, and cream cheese in a large bowl using an electric handheld mixer until completely combined. In a separate bowl, use the handheld mixer to whip heavy cream and vanilla until soft peaks form, about five minutes.Transfer whipped cream to bowl with mixture and fold together using a spatula. Fold in blueberries and blackberries. 3 Pour mixture into pie crust. Freeze until filling is firm, about 2-3 hours.
Step by step:
For the Crust
1. Place whole pretzels in plastic bag and roll with rolling pin until coarsely crushed.
2. Transfer crushed pretzels to small bowl and mix with butter and sugar until well combined. Press mixture into pie plate, covering bottom and both sides. Refrigerate until ready to use.
3. For the Filling: Blend condensed milk, gelatin, and cream cheese in a large bowl using an electric handheld mixer until completely combined. In a separate bowl, use the handheld mixer to whip heavy cream and vanilla until soft peaks form, about five minutes.
4. Transfer whipped cream to bowl with mixture and fold together using a spatula. Fold in blueberries and blackberries.
5. Pour mixture into pie crust. Freeze until filling is firm, about 2-3 hours.
Nutrition Information:
covered percent of daily need
