A Slice of Summer

 

Especially when enjoying a slice of summer-Strawberry Blueberry Cream Pie 

Cook's Notes: A slice of pure summer bliss with juicy strawberries and blueberries. Raspberries can be substituted for the strawberries. The cream filling is nestled in a crunchy cookie almond crust. YUM! YUM! Recipe from Star Tribune, July 13, 2017, by Beth Dooley. For the best taste, serve the same day it's made. 

Cookie Almond Crust Ingredients: 

• 2-1/2 cups finely crushed vanilla wafers
• 1 cup sliced almonds 
• 1 tablespoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 5 tablespoons melted butter
• 1 tablespoon sugar

Cookie Almond Crust Directions:

• Use a food processor to crush vanilla wafers. Add in cinnamon, sugar, almonds, and melted butter. Mix well. 
• Preheat oven to 375 degrees. Pat crumbs into a pie pan. Bake 6 minutes. Set aside to cool.

Cream Filling Ingredients:

• 1 cup heavy cream
• 1 cup plain Greek Yogurt
• 2 teaspoons vanilla 
•  1 tablespoon honey
• Assorted berries

Cream Filling Directions:

• In a medium bowl, whip the cream until it forms stiff peaks. On low speed, mix in yogurt, vanilla, and honey to taste. 
• Place filling in cooled crust. Arrange berries on top. Refrigerate until serving.