Okay, before you start searching the internet, there is no such thing as a Bumbleberry. Bumbleberry Cream Pie is a mix of blackberries, blueberries, red raspberries, and strawberries with a touch of lemon & orange juices.
What is Home Base Cream Pie Filling?
Home Base Cream Pie Filling is simply three (3) ingredients to make a cream base for any fruity cream pie. Each pie uses one brick of cream cheese, sugar, and heavy whipping cream. More detailed instructions are in recipe below. Just like “home base” in playing tag, it’s where all begins. With this filling you can build any cream pie. All you need is 1-1/2 cups of extra thickened fruit pie filling, any type of fruit curd (orange, lemon, lime or cherry-lime), or any homemade pudding (the cooked kind, not instant).
Some of my pies with this winning Home Base Cream Pie Filling are: Orange Creamsicle, Cherry Limeade, Pineapple Sundae Cream, and Sex on the Beach. Once you make the Home Base Cream Pie Filling, any cream pie is at your fingertips! If you’re like me, I usually have a brick of cream cheese and heavy cream in my fridge. If you have a last minute dessert you need to make, you’re in business!
The very first step is making the fruit filling as it can take up to 1 hour to completely cool in the fridge.
For today’s Bumbleberry Cream Pie, I used frozen berries, cutting up the large chunks of strawberries into smaller pieces. Place the berries in a sauce pan and simmer on the stove top with the sugar to draw out juices. Thicken the juices with cornstarch, cook and stir until thickened, and then cooled in the fridge for about 1 hour. (More detailed instructions are included below.) You are actually making a small batch of pie filling with a higher cornstarch ratio to hold up in the whipped filling.
While the filling is cooling in the fridge, this is a great time to prepare the crust and whip the whipping cream. .
This is the Home Base Cream Pie filling with cream cheese, sugar, and heavy cream all whipped together and then fruit filling is added. This creates a very pretty pink fruity delicious pie!
Spoon the filling into the prepared pie crust. Any type of graham or cookie crumb crust is superb; it’s really up to your taste preferences. You could even use a pre-baked pastry crust. Today I was feeling festive, therefore, Confetti Crumb Crust was the crust of choice. And even though I love graham crusts, there are so many other cookie crumb crusts to choose from. Use the Sandwich Cookie Crust recipe for any flavor of sandwich cookies.
Refrigerate the pie for 2 to 3 hours to firm up the filling. Pipe on extra whipped cream around the edges, slice and serve.
I do have chocolate versions coming, using this very same Home Base Cream Pie Filling; I won’t make you wait too long.
When it comes to berry pies, berry pink, as in Bumbleberry Cream, is at the top of my list. Happy Baking Pie Peeps!
Bumbleberry Cream Pie
Difficulty: Easy8
servings1
hour3
hours“Bumbleberry” is a mix of Blackberries, blueberries, raspberries & strawberries, with a splash of lemon and orange, all swirled in to my Home Base Cream Pie Filling.
Ingredients
- Bumbleberry Fruit Filling
1-1/2 cups frozen mixed berries: Blackberries, Blueberries, Raspberries, and Strawberries (cut up strawberries into small chunks)
1/3 cup granulated sugar
Dash of salt
1-1/2 tablespoons cornstarch (or Clearjel)
2 teaspoons lemon juice
1 teaspoon orange juice
- Home Base Cream Pie Filling
1 cup heavy whipping cream
8 oz (one brick) cream cheese, room temp or remove from package and soften in microwave 20 to 30 seconds
1/3 cup powdered sugar
One 9-inch cookie or graham cracker crumb crust of choice
Extra whipped cream for topping
Directions
- In a sauce pan, over medium-high heat, place the frozen berries, cutting up the strawberries into small chunks and add the sugar and dash of salt.
- Bring mixture to a simmer, reduce heat to medium-low and simmer 5 to 6 minutes, which releases more of the juices. Remove from heat, but leave in the sauce pan.
- In a separate bowl, stir the cornstarch together with the lemon and orange juices, and about 3 tablespoons of juice from hot berry mixture. Stir with fork until all lumps are gone.
- Add the cornstarch mixture to the berries, stir in with a whisk, and return saucepan to stovetop over medium heat, stirring with a flat-bottomed whisk until mixture is thickened, about 1 to 3 minutes. The mixture will get very thick. You may need to use a silicone spatula at the end of cooking to stir and scrape out of pan.
- Remove from heat, scrape the filling into a bowl and refrigerate until completely cooled (about 1 hour).
- Home Base Cream Pie Filling & Assembly
- While the berries are cooling; place the heavy whipping cream into a large mixed bowl and with an electric mixer, whip the heavy cream until stiff peaks form. Set aside.
- In a separate mixing bowl whip the room temp cream cheese with the powdered sugar until fairly fluffy and no lumps. Add the prepared whipped cream and beat for another 1 to 2 minutes.
- Add the cooled berry filling to the cream cheese/whipped cream mixture and beat with electric mixer for about 1 minute, just until mixed into. Spread into prepared pie crust and refrigerate for 2 to 3 hours before serving.
