Tuesday, June 23, 2015

{ Summer Berry Pie }

Hey there!

So many things have happened in the last few weeks. Sorry I haven't been around, but to name a few: prom, graduation, anniversary, vacation, first day of college, etc, etc, etc. Now here we are, officially into the season of summer!

Soon I will be sharing the graduation party I had for Bean, so keep an eye out for that.

Today though, I'm posting the pie I made for Father's Day. Actually, this recipe makes TWO pies, so, huzzah!

This beautiful pie is all that is right and wonderful about summer. It starts with a graham cracker crust, then has a layer of cream cheese, then gorgeous summer fruits bathed in a sweet strawberry gel. Yum.

This is very simple. The hardest part is waiting for it to cool and gel.
This is a great recipe for all of your summer picnics and get togethers, make some up and never let them know just how easy it was. You deserve the accolades!

This is also a gorgeous pie for the 4th of July.



Summer Berry Pie
by Tina @ Sugar Bean Bakers

This makes two pies. You can also add all ingredients into one crust for a 'mile high pie'.


2 premade graham cracker pie shells
2 pounds of strawberries- cleaned and dry
1 pint of blackberries- cleaned and dry
1 pint of blueberries-cleaned and dry
1 package cream cheese- softened
2 cups sugar- separated 
4 tablespoons cornstarch
3 tablespoons strawberry jello powder
1 cup water

To make the gel:

Add 1 cup of the sugar, 1 cup water, 4 tablespoons cornstarch, and 3 tablespoons jello power into a heavy sauce pan. Cook over medium heat, allowing to boil. Stir constantly. As the gel thickens, it will darken to a bright red. When thick and red, remove from heat and allow to cool for about 30 minutes.

To make the cream cheese layer:

Beat the other 1 cup of sugar into the softened cream cheese until creamy and well mixed. Spread 1/2 into each pie shell.

To make fruit layer:

Arrange fruit on top of cream cheese layer starting with the strawberries. Add the blackberries and blueberries on top of strawberries.

Slowly pour cooled gel over the top of the pies coating each pie evenly.

Place in refrigerator to chill and gel for several hours.

Place leftovers back in refrigerator. Will keep for about 3 days.

Sunday, May 10, 2015

{ Happy 95th Birthday! }

I'm a week late, but since today is Mother's Day, it seemed only fitting to post this today.

There is no recipe here or instructional post. I just wanted to share this photo of the cake I made my grandmother last week for her 95th birthday! It's just a simple, swirly rosette cake. They are lovely and easy for any occasion.

I wasn't planning on blogging any of this, so I only snapped a couple iPhone pics, but an event like this is too big to pass up- so here it is!

Happy Birthday, Mammaw, and many more!

Isn't she the cutest?

x, Tina

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