Easy Summer Pie

Easy Summer Pie

27 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Recipe by  LUCYSEALE

“An extra-easy wonderfully refreshing cream cheese and mixed fruit pie. Perfect for picnics, hot summer nights, or even breakfast!”

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Adjust Servings

Original recipe yields 1 - 11 inch pie



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Roll pastry into an 11 inch circle. Lay flat on a baking sheet or pizza pan. Prick several times with a fork. Bake in preheated oven for 12 to 15 minutes, until light brown. Remove and allow to cool completely.
  3. In a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. Spread evenly onto cooled pastry. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve.

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Reviews (27)

Rate This Recipe
Mary K.

Mary K.

I altered this a bit, but it was wonderful! I cheated and used a pre-made Nilla Wafer crust. Because I had tons of peaches and plums on hand, I simply sliced these thinly and used them on top. Great flavor, light and creamy! Oh, I also added a dash of vanilla to the cream cheese mixture for just a tad more flavor...



Very tasty. I found that the filling barely filled up the pie crust, I plan to double it next time. I will definitely make it again!



All I really used from this recipe was the cream cheese mixture, put it into a graham cracker crust, piled frozen blueberries, strawberries and raspberries into it. For a delicious flair pomegranate was added and my husband loved it! Don't forget tons of cool whip on top! Good basic recipe.

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Amount Per Serving (8 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 34.6 g
  • 11%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 189 mg
  • 8%

Based on a 2,000 calorie diet



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Easy Cream Cheese Pie


next recipe:

Easy Strawberry Pie