Blackberry Cheese Pie
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
This pie is great to serve at church potlucks because it has a memorable taste and look. The citrus tang really goes well with the colorful berries and velvety cream cheese filling.
Blackberry Cheese Pie Recipe
Blackberry Cheese Pie
Pastry for single-crust pie (9 inches)
2 packages (3 oz. each) cream cheese, softened
1/3 cup confectioners’ sugar
1/3 cup heavy whipping cream, whipped
¾ cup sugar
¼ cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries and/or raspberries, divided
Line a 9 inch pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450 F. for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners’ sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
In a small saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Mash ½ cup of berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture.
Cover and refrigerate for at least 4 hours. Refrigerate leftovers. 6-8 servings
(Recipe for Blackberries Cheese Pie was in tasteofhome.com)
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