Recipe for Blackberry Cream Cheese Pie | Almanac.com

Blackberry Cream Cheese Pie

Photo Credit
Sam Jones/Quinn Brein
6 to 8 servings
Virginia Cabana East Dover Baptist Church, East Dover, Vermo

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.

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)

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.