Printable | Taste of Home

Blackberry Cheese Pie

Pastry for single-crust pie (9 inches)
2 packages (3 ounces each) cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream, whipped
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries and/or raspberries, divided

Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry
shell with a double thickness of heavy-duty foil. Bake at 450°
for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire
rack. In a small mixing bowl, beat cream cheese and confectioners'

Printed from tasteofhome.com Oct 14, 2008

-----------------------Fold------------------------

Blackberry Cheese Pie cont.

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 1/2
cup 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.

Yield: 6-8 servings.