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Recipe for Blackberry Cream Cheese Pie | Almanac.com

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Blackberry Cream Cheese Pie

Photo Credit
Sam Jones/Quinn Brein
Yield
6 to 8 servings
Category
Fruit
Pies and Pastries
Course
Desserts
Credit
Virginia Cabana East Dover Baptist Church, East Dover, Vermo
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Blackberry Cream Cheese Pie
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Try this Blackberry Cream Cheese Pie for a rich and beautiful berry dessert. If you’ve got fresh blackberries, even better! Assemble the pie in no time by making the syrup a day ahead.

Ingredients
5 cups blackberries, divided
2/3 cup sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 packages (8 ounces each) cream cheese, at room temperature
1 tablespoon milk
3 teaspoons grated lemon zest
1 baked 8-inch or 9-inch piecrust
whipped cream and additional berries, for garnish (optional)
Instructions

In a saucepan, combine 3 cups of berries with 1/2 cup of water. Bring to a boil. Let cool, then strain to remove the seeds. Return syrup to saucepan and add sugar, cornstarch, and lemon juice. Bring to a boil, stirring, and boil for 2 minutes. Set aside to cool.

Use an electric mixer to blend cream cheese, milk, and lemon zest until smooth. Spread evenly into piecrust. Top with remaining 2 cups of blackberries. Pour cooled, thickened syrup evenly over berries. Refrigerate for at least 1 hour before serving.

Just before serving, decorate with whipped cream and fresh berries, if using.

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Comments

Sandy (not verified)

2 years 6 months ago

The biggest blackberry I have picked this year is 12 grams and 1.5 inches long.

Erin Bennett (not verified)

3 years 7 months ago

I'm not a big baker, so i was so excited this turned out so well. I used a cinnamon graham cracker crust instead. The family loved it.

Anne White (not verified)

4 years 7 months ago

The Best Blackberries I have had grew wild in Oregon; large sweet Berries;