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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 can crushed pineapple -- undrained (8 oz.)

  3. 1/2 cup sugar

  4. 3 tablespoons cornstarch

  5. 2 cups raspberries -- fresh or frozen

  6. 2 cups blackberries -- fresh or frozen

  7. 1 package cream cheese -- softened (8-oz)

  8. 1/3 cup sugar

  9. 1 1/2 teaspoons fresh lemon juice

  10. 1/4 teaspoon vanilla extract

  11. 1 package refrigerated piecrust -- (15-oz.)

  12. 1/2 cup powdered sugar

  13. 1 tablespoon milk

Instructions Jump to Ingredients ↑

  1. Bring first 3 ingredients to a boil in a large saucepan, stirring constantly; boil, stirring constantly 1 minute or until thickened. Remove from heat; fold in berries. Cool.

  2. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until light and fluffy.

  3. Fit 1 piecrust into a 9-inch deep-dish pieplate. Spread 1/4 cup cheese mixture in bottom of piecrust. Top with half of berry mixture. Spread with remaining cream cheese mixture, and top with remaining berry mixture.

  4. Cut remaining piecrust into 1-inch-wide strips; arrange in lattice design over pie. Flute edges.

  5. Bake at 375 degrees for 40-45 minutes, shielding edges with aluminum foil after 30 minutes to prevent excess browning. Remove from oven. Stir together powdered sugar and milk; brush over hot piecrust. Cool at least 30 minutes.

  6. Prep: 15 minutes; Cook: 45 minutes

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