No-Bake Berry Cream Pie
With only three ingredients and a pie crust, this delicious, fool-proof pie couldn’t be easier. It’s perfect for summer time since no baking is needed, especially if you use a no-bake crumb crust as I have done here. The reaction between the acid in the lemon juice and the sweetened condensed milk creates a thick, rich cream filling that sets up beautifully every time.
The amount of fruit used really isn’t all that important. Here I’ve used an 8 ounce package of fresh blueberries and an 8 ounce package of red raspberries, but any berry or fruit will work perfectly well (sliced bananas, pitted cherries or diced ripe peaches are very good).
The crust I have used here is a no-bake, nut and graham cracker crumb crust, but any crust may be used. Feel free to make a traditional baked and cooled pastry crust if you like. No garnish is needed, but if you want to dress it up, a topping of whipped cream would be perfect.
No Bake Berry Cream Pie
No-bake crumb pie crust:
1 cup nuts (walnuts, pecans, etc)
1 cup graham cracker crumbs
½ stick melted butter
14 ounces (1 can) sweetened condensed milk
1/4 cup lemon juice
1-2 cups berries (more or less)
To make the crust…. in a food processor, process the graham cracker crumbs and the nuts until fine. Place in a bowl and add the melted butter. Combine until all the crumbs are coated with butter and press evenly using the bottom of a small glass, into an 8 or 9 inch pie pan, set aside until needed.
To prepare the filling….in a bowl, mix the sweetened condensed milk and lemon juice together using a spatula until thick (about a minute).
Gently fold in the berries, pour into prepared pie crust and chill for at least an hour, or longer before serving. The filling will set up nicely as it chills.