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Delicious Pie Bar: The Berry Overload

by Codii Lopez

Ingredients

for 12 bars

  • 48 chocolate sandwich cookies, crushed
  • 12 tablespoons unsalted butter, melted
  • 3 cups blueberry (300 g)
  • 1 ½ cups strawberry (225 g), stemmed, hulled, and quartered
  • 1 ½ cups raspberry (190 g)
  • ¾ cup granulated sugar (150 g)
  • 3 tablespoons cornstarch
  • 4 tablespoons water
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup mixed fresh berry (175 g)
  • whipped cream, for serving

Nutrition Info

Shop ingredients with
    Calories 239
    Fat 14g
    Carbs 28g
    Fiber 2g
    Sugar 19g
    Protein 1g

Estimated values based on one serving size.

Preparation

  1. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the cookie crumbs and butter until fully incorporated.
  3. Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
  4. In a medium saucepan over medium-low heat, combine the blueberries, strawberries, raspberries, and sugar. Stir until the sugar dissolves, about 5 minutes.
  5. In a small bowl, whisk together the cornstarch and water until a smooth paste forms.
  6. Add the cornstarch slurry to berries and stir to combine. Stir in the cinnamon and salt.
  7. Let the berry mixture cool completely, about 1 hour, before pouring over the crust. Top with the mixed berries.
  8. Slice into 12 bars and serve with a dollop of whipped cream.
  9. Enjoy!