 |
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' 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.
|
Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |