Bev's Bodacious Blackberry Bounty Pie |
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Prep Time: 20 Minutes Cook Time: 1420 Minutes |
Ready In: 1440 Minutes Servings: 8 |
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This is a no bake, Fresh Berry Pie. Allow the blackberries to chill with sugar over night for easy assembly the day it is to be eaten. Cook time reflects time to chill. Just a side note, my husband, Dan'l, named this recipe ; ) Ingredients:
3 1/2 cups fresh blackberries (do not use frozen) |
1 1/4 cups sugar, divided |
4 ounces cream cheese, softened |
1/3 cup powdered sugar |
3 tablespoons cornstarch |
1 1/4 cups water |
1/2 teaspoon vanilla extract |
1 (3 ounce) package raspberry gelatin powder |
4 drops liquid blue food coloring |
1 baked pie crust, cooled (i use my no roll pie crust which has become my standard for a 1 crust pie ' do not use a deep dish pie pan) |
sweetened whipped cream (optional) |
Directions:
1. Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours, (or over night).
2. Drain.
3. Put softened cream cheese in medium mixing bowl and beat; add powdered sugar and continue beating until light and fluffy.
4. Spread cream cheese mixture in cooled pie crust over bottom and up sides.
5. Stir together cornstarch and remaining 1 cup sugar in a small saucepan; slowly whisk in 1 1/4 cups water and vanilla.
6. Cook over medium heat, whisking constantly, 4 to 5 minutes or until mixture thickens.
7. Whisk raspberry gelatin and 4 drops of blue liquid food coloring into the warm cornstarch mixture.
8. Spoon blackberries into pie crust.
9. Pour enough glaze to evenly cover the berries, pressing down gently with a spoon to be sure all berries are well coated.
10. Chill 2 1/2 hours.
11. Serve with whipped cream, if desired.
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