I like the recipe because: 1. It takes only 10 minutes to prepare 2. You can make it health friendly (suggestions included) 3. You can use frozen blubberies 4. I can add more frozen blacberries. Fruit is 0 Points+....smile.. 5. I can use any other frozen or fresh fruits
Ten-Minute Blackberry Cream Pie
Recipe courtesy Paula Dean (TIE, pg. 186) Prep Time: 10 min Inactive Prep Time: 30 min Cook Time: 8 min Level: Easy Serves: 8 servings
Pie filling: 1 (10-ounce) package fresh or frozen blackberries 3 tablespoons blackberry jam 1 (9-inch) store-bought LOW-FAT graham cracker pie crust or Paula's Pie Crust, recipe follows 1 (8-ounce) tub whipped topping (you can use low-fat or fat free Cool Whip)
Put the blackberries in a bowl and mash them with a fork until broken up. Add the jam and mix until combined.
Spoon the blackberry mixture into the crust (that you've already baked!). Top with the whipped topping and serve. Refrigirate leftovers.
Note! You can use store bought LOW FAT graham crackers pie crust instead of Paula Dean's pie crust recipe and bake it according to the directions below.
Pie Crust: (or buy store bought low fat graham crust pie) 1 3/4 cups graham cracker crumbs 1/4 cup sugar 5 tablespoons butter, melted Preheat the oven to 350 degrees F.
In a medium bowl, combine cracker crumbs and sugar. Add the butter and stir until combined. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 7 to 8 minutes. Cool completely before filling.
Edited by: PERSISTENCEMIMI at: 5/13/2011 (18:51)
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