Blackberry Icebox Pie
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This blackberry icebox pie is made from such simple ingredients: a graham cracker crust, blackberry filling, whipped cream, and of course some additional blackberries on top. Stick it all in the refrigerator to chill and you have yourself a delicious pie to enjoy!
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FOR THE CRUST
- 9 whole graham crackers
- 3 tablespoons sugar
- 5 tablespoons butter, melted and cooled
- 1/2 teaspoon salt
FOR THE FILLING
- 12 ounces blackberries
- 1 tablespoon cornstarch
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 2 1/2 teaspoons unflavored gelatin
- 3 tablespoons blackberry liquor (or fresh lemon juice)
- 8 ounces cream cheese, room temperature
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
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TO PREPARE THE FILLING
Pour liquor into small bowl and sprinkle with gelatin. Set aside to let gelatin bloom.
In a small kettle, mash the blackberries with the cornstarch, sugar and lemon juice over medium-high heat and bring to a low boil. Boil until the sugar is completely dissolved and the mixture is bubbling throughout (activating the cornstarch).
Remove from heat and add bloomed gelatin. Stir until the gelatin dissolves into the mixture.
Let the mixture cool to at least room temperature before assembling the pie.
TO PREPARE THE CRUST
While blackberry mixture cools, prepare and bake crust. Preheat oven to 325 degrees.
Crush the graham crackers in the bowl of a food processor.
Add sugar and salt.
Pulse to combine and then process until a fine crumb is achieved.
With the processor running, add the butter through the feed tube. Continue processing until completely combined, 20-30 seconds.
Pour crumbs into a 9-inch pie dish and spread the crumbs out evenly, slightly pressing the crumbs up the sides.
Using a flat bottomed measuring cup, firmly press the crumbs evenly on the bottom and up the sides, creating a lip around the rim.
Bake in preheated oven until lightly golden, 15 minutes.
Set aside to cool.
TO ASSEMBLE THE PIE
Whip the heavy cream with vanilla until you reach stiff peaks. Set aside.
In the bowl of your electric mixer, beat cream cheese to ensure it is soft and smooth. Add roughly 2/3 (I guess on the amount) of the cooled blackberry jam mixture and beat until completely incorporated.
Fold in 1/3 of whipped cream to lighten the cream cheese mixture then fold in the rest until no streaks remain.
Pour remaining blackberry jam into cooled pie crust and spread evenly over the bottom.
Dollop cream cheese mixture evenly over the top and smooth with a spatula.
Chill pie for at least 4 hours before you cut it.
Chocolate Angel Strata Pie - Cooking under the Collar with The Rev. Dr. Sanford H. Groff, Jr.
Flaky pie crust, silky smooth meringue, rich chocolate, cinnamon whipped cream, and a cinnamon chocolate topping make this week’s recipe over-the-top! Father Groff whips up his mother’s famous recipe for Chocolate Angel Strata Pie on today’s Cooking under the Collar
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Sherlock Holmes' PLUM PIE Inspired By The Movie ENOLA HOLMES | Plum Pie Recipe
Today I am cooking at home and making plum pie inspired by the Netflix movie Enola Holmes. In the movie, there is mention of Sherlock Holmes' favorite dessert being a plum pie. My son fascinated with this wanted to try a plum pie. After a 2 lb bag of plums and a pie crust later, here we are.
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0:00 Intro
0:13 Prep The Plums
0:48 Pie Filling Prep
1:32 Crumb Topping
2:15 Assemble The Pie and Bake
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⭐️ CARNE ASADA RECIPE
⭐️ FAJITAS RECIPE
⭐️ COOKWARE VIDEO
????REUSABLE STORAGE BAG
INGREDIENTS
1 3/4 lb (793 g) fresh plums
1/3 cup (60 g ) sugar
1/4 tsp salt
1 Tbsp (15 ml) fresh lemon juice
1/2 tsp ground cinnamon
pinch of grated nutmeg
3 Tbsp (25 g) corn starch
1 tsp vanilla extract
9-inch unbaked cold pie shell
**CRUMB TOPPING**
3/4 cup (95 g) all-purpose flour
3/4 cup (145 g) light brown sugar
4 Tbsp (56.5 g) unsalted butter
pinch of salt
Bake at 375 ºF / 190ºC for 50 to 55 minutes
Set and cool for at least 1 hour then serve
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Eminence Landscapes by Ian Post, Courtesy of
How To Make A Pie
Plum Pie Recipe
Sherlock Holmes Favorite Dessert
Enola Holmes Movie Recipe
NO BAKE BOSTON CREAM CAKE RECIPE
pan; 12×11×3 or anything close
ingredients
4 eg yolks
2 tsp. vanilla extract
1/4 cup all purpose flour
1/2 tsp. salt
1 cup sugar
365 ml. or 1 can evaporated milk
1/2 cup butter or refrigerated margarine
250 ml. all purpose cream
24 pcs. graham crackers
3/4 cup evaporated milk
250 ml. all purpose cream
250 grams dark chocolate chips or bar
thank you for watching!
#nobakedessertrecipe
#nobake
#nobakebostoncreamcake
#bostoncreamcake
#grahamdessert
#grahamfloat
#lutongtinapay
#pangnegosyo
#holidaycake
Berry Cheesecake Pie Dessert Recipe
Berry Cheesecake Pie Dessert Recipe. Part of the series: Easy Gourmet Dessert Recipes. Learn how to make a berry cheesecake pie dessert in this free easy dessert recipe on video.
Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network
Ina combines challah with raspberries and a sweet custard to create a moist French toast!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Raspberry Baked French Toast
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 40 min (includes chilling and cooling times)
Active: 20 min
Yield: 8 to 10 servings
Ingredients
1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving
Directions
Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
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Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network