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Taste of Home

Blackberry Cheese Pie

TOTAL TIME: Prep: 50 min. Bake: 10 min. + chilling YIELD: 6-8 servings.
This cheese 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

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

  • 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 bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
  • 3. 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.
  • 4. 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.
  • 5. Cover and refrigerate for at least 4 hours. Refrigerate leftovers.

Nutrition Facts

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