The Pioneer Woman Tasty Kitchen
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Blackberry Cream Cheese Pie

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Level: Easy

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Description

This blackberry pie isn’t overly sweet as some can be. The small amount of sugar still allows the berries’ natural flavor to come through. And the cream cheese layer? Well that’s just bonus!

Ingredients

  • 1 whole Baked Pie Crust, Store Bought, Your Favorite Recipe, Or See My Recipe Box For Mine
  • 5 cups Blackberries, Fresh Or Frozen Ones That Have Been Thawed, Divided Use
  • ½ cups Water (or You Can Use Berry Juice If You Thawed Frozen Berries)
  • 3 Tablespoons Cornstarch
  • ⅔ cups Granulated Sugar
  • 1 Tablespoon Lemon Juice
  • 6 ounces, weight Cream Cheese, Softened
  • 1 Tablespoon Milk
  • 1 teaspoon Grated Lemon Zest
  • Optional Garnishes: Whipped Cream, Additional Berries

Preparation

Prepare and bake your pie crust according to your recipe or package instructions. Once baked, allow it to cool before filling it.

In a medium-sized saucepan, combine 3 cups of berries with water or berry juice. Bring to a boil. Once you’ve reached a boil, remove from heat and let cool. Once cooled, strain and push the mixture into a bowl through a sieve, just to remove the seeds. Return the syrup to the saucepan. Stir in the cornstarch, sugar and lemon juice. Bring to a boil, stirring and boiling for 2 minutes. Then remove from heat and cool.

Blend the cream cheese, milk and lemon zest until smooth using a mixer if you have one. Spread the mixture evenly into the cooled pie shell. Top with the remaining 2 cups of uncooked berries. Evenly pour the cooled, thickened syrup over the berries. Refrigerate for 1 hour before topping with whipped cream and additional fresh berries for garnish.

Dig in! This is a fantastic, fresh-flavored pie! YUM!

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