Blackberry Cheese Pie
Quick Cooking
- try a FREE ISSUE today!
"I like to serve this pie at church potlucks because it tastes unusually good," notes Greg Curtis, Prattsville, Arkansas. "The citrus tang really the berries and cream cheese filling."
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 50 min. Bake: 10 min. + chilling
Ingredients:
- 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
Directions:
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.