Cream Pie with Fruit Topping

Cream Pie with Fruit Topping
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 407.4
  • Total Fat: 22.2 g
  • Cholesterol: 36.3 mg
  • Sodium: 91.9 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.0 g

View full nutritional breakdown of Cream Pie with Fruit Topping calories by ingredient
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Submitted by: PAULINE1989

Number of Servings: 12


    1 3/4 C Flour
    3/4 C Shortening
    5 T ICE water

    1 8-OZ pkg Cream Cheese
    1 14-OZ can Sweetened Condensed Milk
    1/2 C Lemon Juice (real)
    1 t Vanilla Extract

    2 cups berries (raspberries, blackberries, etc)
    2 Tbsp tapioca (granules)
    1/2 C water
    1/2 C sugar
    1 Tsp Lemon Juice
    OR 1 Can Pie Filling

    1 21-OZ Can of Pie Filling (your choice)


Preheat oven to 400 Degrees
Flour (best if cooled) add shortening, blend into flour with pastry tool, add ice water (must be ICE cold). Blend with pastry tool. Put down wax paper, put dough onto paper, mash down some, cover with wax paper and roll down with rolling pin into a circle. Place in pie plate, trim edges, poke with fork in many places to prevent bubbling. Bake 15-20 minutes (until golden). Cool.

While crust is baking/cooling make filling: blend cream cheese until fluffy, then blend in sweetened condensed milk, then add lemon juice and vanilla (blend well).

Pour filling into COOLED crust. Chill 2-3 hours. Smooth on topping and serve.

To MAKE your own topping:
Stir, bring to boil for 10 min over medium heat: berries, tapioca, water, sugar. Add lemon juice and extra sugar if needed. Cool.

This is calculated with regular cream cheese and sweetened condensed milk. Low fat versions are available for both and may be substituted for lower fat and calories.


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