Summer Berry Cream Pie

Prep: 30 mins

Cook: 11 mins (depending crust recipe)

Serving: makes one 9 inch pie 



One frozen or homemade crust

1 pint heavy whipping cream

6 oz of softened cream cheese

1 tsp vanilla

⅔ cup of powdered sugar

4 cups of washed, dry berries such as strawberries, blueberries, blackberries, and raspberries.


  1. Prepare crust according to package directions or recipe.  The crust should be blind baked and cooled prior to assembling.
  2. Whip cream cheese with vanilla and powdered sugar, until smooth and creamy.  Set aside.
  3. In separate chilled bowl, whip cream until thickened and forms peaks.  Fold the whipped cream into the cream cheese mixture.  Mix completely but do not over mix.
  4. Dollop and spread all the cream into prepared and cooled crust.
  5. Arrange berries around the top of the pie to your preference!  Make a fancy pattern or just throw them on.  It always looks good!
  6. Serve cold.  Keep refrigerated for up to 3 days, covered loosely with plastic wrap.