Blackberry Cheese Pie Recipe

4.5 6 5
Blackberry Cheese Pie Recipe
Blackberry Cheese Pie Recipe photo by Taste of Home
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Blackberry Cheese Pie Recipe

Read Reviews
4.5 6 5
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 50 min. Bake: 10 min. + chilling
MAKES:
6-8 servings
TOTAL 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, divided
  • whipped topping, optional

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 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 blackberries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining blackberries. Spoon over cream cheese mixture. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Blackberry Cheese Pie in Quick Cooking May/June 2004, p61

  • 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, divided
  • whipped topping, optional
  1. 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.
  2. In a small mixing bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
  3. In a 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.
  4. Mash 1/2 cup blackberries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining blackberries. Spoon over cream cheese mixture. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Blackberry Cheese Pie in Quick Cooking May/June 2004, p61

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Reviews forBlackberry Cheese Pie

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ferndale52 User ID: 4154455 230919
Reviewed Aug. 9, 2015

"really refreshing pie. the cream cheese layer is silky and blends nicely with the fruit. pretty."

MY REVIEW
helenbaby User ID: 6041392 68220
Reviewed Aug. 18, 2013

"Grand recipe. Got great raves with this dessert. Guests wanted recipe. Wouldn't change a thing except that I added half blueberries with half of raspberries at the end of recipe when it asked for remaining berries - good addition. This recipes will be added to a family favorite."

MY REVIEW
dalajohnson User ID: 824065 92241
Reviewed Aug. 18, 2013

"I would use different fruit"

MY REVIEW
lksiebe User ID: 3796719 79726
Reviewed Aug. 14, 2013

"Haven't made it yet but I'm sure I will. Recipe says to ad to the sugar/corn starch mixture in the sauce pan."

MY REVIEW
[email protected] User ID: 4337383 61231
Reviewed Sep. 15, 2011

"I've never made so many pies in one summer - my boyfriend requests this at least once a week. I have to make two at a time just so the rest of us get some!"

MY REVIEW
howlettdi User ID: 2815056 52636
Reviewed May. 10, 2011

"you left out of the instructions when to add the pineapple/orange juice. I am sure you meant to cook with sugar and cornstarch-but my 35 yr old daughter couldn't figure it out. Diane"

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