Delicious, creamy, summer berry pie is perfect because it requires no baking. It is beautiful with fresh summer berries and fantastic for your 4th of July celebrations.
I love the month of July. We start off the month with our second daughters birthday. Yesterday she turned 15 and celebrating her life just sets a tone for the rest of the month. We then have the 4th of July, my 4th daughters birthday and in Utah we celebrate a state holiday on the 24th. It is just a fun month with family and friends and I am just always so grateful for long summer nights and good weather. I really wish it felt like this year-round.
At most get togethers there is always food. I like to take something that is easy to make and is delicious and pretty. This summer berry pie is all of those things.
The crust is made from buttery golden Oreo cookies and the filling is creamy and zesty. Top with your favorite berries and you have yourself a gorgeous summer pie.
This is one recipe you definitley want to keep and make over and over again. Be sure to save it to your pinterest boards and share it with your friends.
| Prep Time | 15 minutes |
| Cook Time | 4 hours refrigeration |
| Servings |
servings
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- 1 package Golden Oreo cookies 36 cookies
- 6 TBS butter
- 1 pound Philadelphia Cream Cheese softened to room temperature, two 8-ounce packages
- 1/2 cup powdered sugar
- zest and juice of 1 lemon
- 1/2 teaspoon vanilla
- 1/2 cup heavy whipping cream
- 1/3 cup jam blueberry or seedless raspberry
- 2 cups assorted berries (strawberries blueberries, or raspberries)
- Flowers of your choice lemon zest (optional)
Ingredients
crust:
filling:
garnishes:
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- Add the Oreo cookies to the food processor or blender and process into crumbs. Melt the butter and pour it over the cookie crumbs and mix in well. Spray a deep dish pie plate with non-stick spray and then press the cookie crust down into the pie dish, pressing hard with a spoon to make it as firm as possible. Then either place it into the freezer to set while making filling.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese for 2 minutes. Beat in the powdered sugar, lemon zest and juice, and vanilla until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form. Fold cream into the cream cheese mixture. Spoon the filling into the cooled crust. Dollop the jam on top of the filling and gently swirl with a knife, taking care not to disturb the crust. Top with a thin layer of whipped cream (*optional) Refrigerate for 4 hours, or overnight. Arrange berries and flowers on top before serving.
