Chatelaine Recipes - Refrigerator berry pie

Published by Chatelaine on 8/1/2004

Preparation time 20 minutesRefrigeration Time 3 hours

Makes 8 to 10 servings

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35 small gingersnap cookies
1/4 cup (50 mL) butter, melted
8 oz (250 g) block regular or light cream cheese, at room temperature
3 tbsp (45 mL) granulated sugar
2 tbsp (30 mL) orange-flavoured liqueur or frozen orange juice concentrate
1 tsp (5 mL) vanilla or almond extract
250 mL container whipping cream, about 1 cup
1 pint strawberries, quartered, or a mix of raspberries and blueberries or 3 cups (750 mL) sliced peaches
Fresh mint sprigs (optional)

Place cookies in a food processor. Pulse until fine crumbs form. Pick out any large chunks that don't crumble. Crumbs should measure about 2 cups (500 mL). Turn into a large bowl. Using a fork, stir in butter until evenly moist. Press along bottom and up side to the top of a 9-inch (23-cm) pie plate. You can use the same bowl to prepare filling without washing. Cut cream cheese into cubes. Place in bowl with sugar, liqueur and vanilla. Using an electric mixer, beat until smooth. Pour cream into a medium-size bowl. Using the same beaters, beat until soft peaks form when beaters are lifted. Stir one-third of whipped cream into cheese mixture until blended. Using a spatula, gently fold in remaining cream just until evenly mixed. Spread over crust, right to edge. Smooth surface. Arrange fruit over filling and decorate with mint leaves. Refrigerate, loosely covered with plastic wrap, at least 3 hours. If you want to refrigerate overnight, add fruit just before serving. Pie without berries will keep well, covered and refrigerated, 2 days.

Nutrients per slice