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Blackberry Cheese Pie

 Blackberry Cheese Pie
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. —Taste of Home Test Kitchen
6-8 ServingsPrep: 50 min. Bake: 10 min. + chilling


  • 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 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.

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Blackberry Cheese Pie (continued)

Directions (continued)

  • Yield: 6-8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.