Berry Cream Pie

Use your dried berries for this easy yet delicious pie!

Serves: 5-9
Prep Time: less than 2 hours
Dish Type: 8

Ingredients

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½ cup 	Dried strawberry slices
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	Water
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¼ cup 	Dried blueberries
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¼ cup 	Dried raspberries
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1 envelope (¼ oz.) 	Unflavored gelatin powder

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1 tsp. 	Vanilla extract
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1 ½ cups 	Whipping cream (35%)
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½ cup 	Confectioner's (icing) sugar, sifted

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1 	9-inch Pie crust, baked and cooled
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	Steamer basket or heatproof sieve
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Directions

In a saucepan, combine strawberries and ¾ cup water; let stand for 15 minutes or until slightly softened

Meanwhile, in steamer basket set over another saucepan of simmering water, steam blueberries and raspberries, covered, for about 5 minutes or until plump and soft. Let cool.

In a small bowl, sprinkle gelatin over medium heat just until simmering and strawberries are soft. Reduce heat to low, stir in gelatin mixture and heat, stirring, for about 1 minute or just until gelatin has dissolved. Transfer to a bowl and let cool to room temperature. Stir in blueberries, raspberries and vanilla.

In a chilled bowl, using an electric mixer, whip cream until soft peaks form. Gradually beat in confectioner's sugar and whip until firm peaks form. Fold one-quarter of the whipped cream into the berry mixture. Fold berry mixture into the remaining cream just until blended. Spread into pie crust, decoratively swirling top.

Refrigerate for at least 1 hour, until filling is set, or for up to 8 hours.