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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
pastry for single-crust pie (9 inches) |
2 packages (3 ounces each) cream cheese, softened |
1/3 cup confectioners' 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 and/or raspberries, divided |
Directions:
1. 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° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
3. 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.
4. Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture.
5. Cover and refrigerate for at least 4 hours. Refrigerate leftovers. Yield: 6-8 servings.
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