Prep 20 mins
Cook 24 hrs
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 ; )
- 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)
- Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours, (or over night).
- Put softened cream cheese in medium mixing bowl and beat; add powdered sugar and continue beating until light and fluffy.
- Spread cream cheese mixture in cooled pie crust over bottom and up sides.
- Stir together cornstarch and remaining 1 cup sugar in a small saucepan; slowly whisk in 1 1/4 cups water and vanilla.
- Cook over medium heat, whisking constantly, 4 to 5 minutes or until mixture thickens.
- Whisk raspberry gelatin and 4 drops of blue liquid food coloring into the warm cornstarch mixture.
- Spoon blackberries into pie crust.
- Pour enough glaze to evenly cover the berries, pressing down gently with a spoon to be sure all berries are well coated.
- Chill 2 1/2 hours.
- Serve with whipped cream, if desired.
The flavor of this pie is outstanding. I used a 9-inch pie pan and used 4 cups of blackberries just because that's the amount I always use for any fruit pie. This amount of blackberries filled the pie beautifully. The amount of cream cheese mixture was also perfect. The only thing I would change when I make this pie again (and I will make it again) is to omit the raspberry gelatin. It was like having jello mixed in with the blackberries and that is a taste we didn't particularly like in pie. I think the cornstarch, water and vanilla mixture would work just fine - similar to your "Recipe#24591", Bev, which I think is wonderful. I also used "Recipe#51537", which is my standard lately for making a one-crust pie. Thanks Bev for another wonderful creation.
I would have really liked to rate this much higher as the taste combination was great but the recipe amounts and what you thought might kind of happen just didn't add up. I read and re read the recipe, don't think I went too wrong. I did have maybe a little deeper dish pie pan possibly? anyway, the filling portion was not enough, sure enough when I went to double it, well then it was too much. The cream cheese portion would have been very very thin had I left it alone, when I doubled that it seemed right. Mine was a little on the tart side and I do not like anything too sweet but that was most likely due to my fresh berries. Not really sure what the raspberry gelatin did for the filling, maybe I expected something else? I guess I may try it again but if I did I would really have to sit down and kind of rework the filling amounts. Bev, we did eat it all however and I do thank you!