Blackberry Cheese Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

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.

Blackberry Cheese Pie Recipe 

Blackberry Cheese Pie

Pastry for single-crust pie (9 inches)

2 packages (3 oz. each) cream cheese, softened

1/3 cup confectioners’ sugar

1/3 cup heavy whipping cream, whipped

¾ cup sugar

¼ cup cornstarch

1 cup pineapple-orange juice

2 cups fresh blackberries and/or raspberries, divided

Line a 9 inch pie plate with pastry; trim and flute edges.  Line pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. 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 ½ cup of 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.             6-8 servings

 

(Recipe for Blackberries Cheese Pie was in tasteofhome.com)