Blackberry season came and our blackberries have been producing more than ever! So along with freezing lots of berries, I've grabbed some fresh ones to try out a new recipe. This recipe first sounded interesting to me when I saw it in my Taste of Home magazine; 'Blackberry Cheese Pie'. Made me think of a pie with cheddar cheese in it. Which doesn't sound good. But when I made it, it had cream cheese in it (the cheese part) and was more like a softer cheesecake pie and was a total hit! We all loved it!
Blackberry Cheese Pie
Pastry for single-crust pie (9 inches)
2 pkg. (3 oz. each) cream cheese, softened
1/3 cup powdered 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
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 degrees for 8 minutes. Remove foil; bake 5 minutes longer.
Cool on a wire wrack.
In a small mixing bowl, beat cream cheese and powdered 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.
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
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