I have been busy editing a pie cookbook (stay tuned!!), and seeing photos of all of those scrumptious pies has been driving me crazy! Last week, I made pie for dessert two nights in a row. Tuesday, I made my husband’s favorite, double cherry pie. Wednesday, I got creative and made up this recipe. I was so happy with the results, and my family went nuts for it. In fact, it was so good I’m planning on making it again tomorrow night! Give it a try and it will become part of your regular rotation, too. If fresh berries are available, by all means, use them! You may need to add a little water or juice to the sauce. And you could certainly use raspberries, blueberries, or even cherries in this recipe. We thought it would also make a good bar.
Prepared pie crust (prepare and bake at 400 degrees F. for 8 to 10 minutes, until golden, or use refrigerated crust and bake as directed)
2 8-oz. cartons cream cheese, softened (I used reduced fat)
16 oz. bag frozen blackberries (or 3 cups), thawed
6 Tbsp. sugar
3 Tbsp. corn starch
3 Tbsp. powdered sugar
1/2 cup whipped cream
Prepare your pie crust, bake, and cool. Reserve about 1/2 cup of blackberries and 3 Tbsp. of their juice.
Pour the rest of the thawed berries and juice into a medium saucepan. Add sugar and corn starch. Simmer, stirring frequently, until the berries break down some and the sauce thickens. Cool.
Meanwhile, beat together the cream cheese, reserved juice, powdered sugar, and whipped cream until fluffy.
Scatter the reserved berries in the bottom of the cooled pie crust. Spoon the cream cheese mixture on top of them, using a spatula to smooth it out. Pour the blackberry sauce in the center of the pie and smooth out toward the edges. Refrigerate the pie for a couple of hours or until thoroughly chilled before serving. Enjoy!