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Blackberry Cream Cheese Pie

blackberry cream cheese pie
Photo Credit
Sam Jones/Vaughan Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 to 8 servings
Category
Fruit
Pies and Pastries
Course
Desserts
Credit
Virginia Cabana East Dover Baptist Church, East Dover, VT
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Try this Blackberry Cream Cheese Pie for a rich and beautiful berry dessert that showcases the delicious taste of the summer harvest. If you have fresh blackberries, even better!

This is a quick, showstopping recipe that travels well. We love bringing this sweet treat to picnics and get-togethers when blackberries are at their peak. You can assemble the pie in no time at all, especially if you make the syrup a day in advance.

For more great ideas, check out our berry good recipes!

Ingredients
5 cups blackberries, divided
2/3 cup sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 packages (8 ounces each) cream cheese, at room temperature
1 tablespoon milk
3 teaspoons grated lemon zest
1 baked 8-inch or 9-inch piecrust
whipped cream and additional berries, for garnish (optional)

Instructions

  1. Combine 3 cups of berries with ½ cup of water in a saucepan. Bring to a boil. Let cool, then strain to remove the seeds. 
  2. Return the syrup to the saucepan and add sugar, cornstarch, and lemon juice. Bring to a boil, stirring, and boil for 2 minutes. Set aside to cool.
  3. Use an electric mixer to blend cream cheese, milk, and lemon zest until smooth. Spread evenly into piecrust. 
  4. Top with the remaining 2 cups of blackberries. Pour cooled, thickened syrup evenly over the berries. 
  5. Refrigerate for at least 1 hour before serving.
  6. Just before serving, decorate with whipped cream and fresh berries, if using.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Lisa Nazarenko</span> Mon, 08/26/2024 - 04:14
What do you do with the mass of blackberries that have been strained? It seems a shame to throw them out!
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 08/27/2024 - 10:02

Hi, Lisa. Feel free to eat them as is or even put them on top of yogurt or ice cream.

 <span>Heidi</span> Sat, 08/10/2024 - 10:12
I think this would be improved by adding a tiny bit of sugar/sweetener to the cream cheese mixture.
<span>Heidi</span> Sat, 08/10/2024 - 10:13
I made the recipe but the Cream cheese mixture didn’t taste sweet enough.
<span>Sandy</span> Thu, 08/27/2020 - 18:32
The biggest blackberry I have picked this year is 12 grams and 1.5 inches long.
<span>Erin Bennett</span> Wed, 08/21/2019 - 16:56
I'm not a big baker, so i was so excited this turned out so well. I used a cinnamon graham cracker crust instead. The family loved it.
<span>Anne White</span> Mon, 08/20/2018 - 17:06
The Best Blackberries I have had grew wild in Oregon; large sweet Berries;