Blackberry Cream Cheese Pie
Blackberry Cream Cheese Pie
Try this Blackberry Cream Cheese Pie if you’re in the mood for a rich and visually appealing berry dessert. Fresh blackberries would be ideal. The assembling of the pie may be done in record time if the syrup is prepared the day before.
Ingredients Needed For Making This Item
- There are 5 cups of blackberries, and they need to be divided.
- Approximately two-thirds of a cup of sugar
- Three tablespoons of cornstarch
- 1/2 teaspoon dried ginger
- A pair of packages (8 ounces each) room temperature cheese spread Cheese spread made with cream cheese
- 1.5 teaspoons cream
- Approximately 3 teaspoons of grated lemon zest
- 1 pie crust, prebaked and measures 8 or 9 inches in diameter; whipped topping; optional extra berries (optional)
Directions
- Combine 1.5 cups of water with 3 cups of berries in a saucepan and stir.
- Start a boil with the liquid.
- The seeds may be removed by straining the liquid once it has cooled.
- Put the syrup back in the stove and add the sugar, cornstarch, and lemon juice.
- Bring to a boil over medium heat, stirring occasionally; let simmer for two minutes.
- Put away to cool off.
- An electric mixer should be used to thoroughly combine the cream cheese, milk, and lemon zest.
- Make sure the filling is spread out evenly in the pie shell.
- Put the last two cups of blackberries on top of the crumble.
- Pour the thickened syrup over the berries after it has cooled.
- Store in the fridge for at least one hour before serving.Just before serving, top the cake with whipped cream and fresh berries.
Directions
- Combine 1.5 cups of water with 3 cups of berries in a saucepan and stir.
- Start a boil with the liquid.
- The seeds may be removed by straining the liquid once it has cooled.
- Put the syrup back in the stove and add the sugar, cornstarch, and lemon juice.
- Bring to a boil over medium heat, stirring occasionally; let simmer for two minutes.
- Put away to cool off.
- An electric mixer should be used to thoroughly combine the cream cheese, milk, and lemon zest.
- Make sure the filling is spread out evenly in the pie shell.
- Put the last two cups of blackberries on top of the crumble.
- Pour the thickened syrup over the berries after it has cooled.
- Store in the fridge for at least one hour before serving.Just before serving, top the cake with whipped cream and fresh berries.