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Berry Icebox Pie Recipe

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  • Total Time: 3 hours and 30 minutes

Description

This Bramble Berry Icebox Pie is a light, refreshing and delicious no-bake treat perfect for hot summer days. Combining juicy berries with a creamy filling and crunchy speculoos crust, it’s an easy dessert that will impress anyone and can be made ahead of time. Let’s get started!

Ingredients

Scale

1 1/2 cups mixed berries (blackberries, raspberries, blueberries, boysenberries, etc.)

1 tablespoon granulated sugar (more if your berries are less sweet)

1 lemon (zest and juice)

20 Biscoff or speculoos cookies (157 grams; can be substituted with graham crackers or ginger snaps)

2 tablespoons brown sugar

1/2 cup (60 grams) sliced almonds

6 tablespoons (85 grams) melted unsalted butter

1/4 teaspoon salt

1 cup (248 grams) whole milk ricotta

1 8-ounce package (227 grams) cream cheese, room temperature

3/4 cup powdered sugar

1/2 cup (120 ml) cold heavy whipping cream (for the filling)

3/4 cup heavy cream (for the topping)

1/4 cup powdered sugar (for the topping)

Additional berries for topping

Instructions

  1. In a medium-sized bowl, add 1 cup of mixed berries, granulated sugar, and the juice of one lemon. Mash the berries until they are well mixed with the lemon juice and sugar.
  2. Zest the lemon and set it aside for later.
  3. Add the remaining 1/2 cup of berries to the bowl and stir gently to coat. Set this aside while you make the crust.
  4. For the crust, pulse the cookies in a food processor until fine crumbs are formed.
  5. Add the brown sugar, sliced almonds, melted butter, and salt to the food processor and pulse again until the mixture is combined but still has some chunky almond pieces.
  6. Press this mixture into a pie tin and freeze for 15 minutes.
  7. For the filling, combine the ricotta, cream cheese, and lemon zest in a large bowl. Beat until creamy and uniform.
  8. Add powdered sugar to the mixture and beat until combined and smooth.
  9. In a separate bowl, whip the heavy cream until soft peaks form.
  10. Fold the whipped cream into the ricotta and cream cheese mixture.
  11. Strain the berries, reserving the juice. Fold the strained berries into the cream mixture.
  12. Pour the filling into the frozen crust and smooth the top. Freeze for at least 3 hours.
  13. When ready to serve, whip together the remaining heavy cream and powdered sugar until soft peaks form.
  14. Top the pie with the whipped cream, additional berries, and drizzle with the reserved berry juice.
  15. Slice the pie into 8 equal pieces.
  16. Serve immediately and enjoy the refreshing taste of this delicious Bramble Berry Icebox Pie!

Notes

Cook’s Tips:

You can use any type of berries you prefer or have on hand.

The pie can be stored in the freezer for up to a week. Let it thaw for a few minutes before cutting and serving.

For the crust, you can substitute the speculoos cookies with other cookies such as graham crackers or ginger snaps. The weight should be approximately the same.

The whipped cream topping is optional but highly recommended. You can also add a sprig of mint for decoration or a bit of lemon zest for extra flavor.

Remember to save some berry juice for the end, as it adds a wonderful burst of flavor when drizzled over the top.

  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 8 servings
  • Calories: 400
  • Sugar: 20g
  • Sodium: 250mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 70mg

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Find it online: https://easyrecipechef.com/berry-icebox-pie/