Ingredients Jump to Instructions ↓

  1. Pastry for a single-crust 9-inch pie

  2. 2 (3 ounce) packages cream cheese, softened

  3. 1/3 cup confectioners' sugar

  4. 1/3 cup heavy whipping cream, whipped

  5. 3/4 cup sugar

  6. 1/4 cup cornstarch

  7. 1 cup pineapple-orange juice

  8. 2 cups fresh blackberries, divided

  9. whipped topping

Instructions Jump to Ingredients ↑

  1. Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

  2. In a small mixing bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.

  3. In a saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

  4. Mash 1/2 cup blackberries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining blackberries. Spoon over cream cheese mixture. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired. Refrigerate leftovers.


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