Bev’s Bodacious Blackberry Bounty Pie

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  • Yield: 1 pie
  • Serving: 8
  • Prep time: 24:15 h
  • Cook time: 5 m
  • Ready in: 24:20 h
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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 😉

Ingredients

  • Pie
  • Garnish

Nutrients

Calories
350.5
Calories from Fat
93 g
Total Fat
10.4 g
Saturated Fat
4.8 g
Cholesterol
15.6 mg
Sodium
195 mg
Total Carbohydrate
62.8 g
Dietary Fiber
3.5 g
Sugars
49 g
Protein
3.5 g

Step by step method

  • Step 1

    Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours, (or over night).

  • Step 2

    Drain.

  • Step 3

    Put softened cream cheese in medium mixing bowl and beat; add powdered sugar and continue beating until light and fluffy.

  • Step 4

    Spread cream cheese mixture in cooled pie crust over bottom and up sides.

  • Step 5

    Stir together cornstarch and remaining 1 cup sugar in a small saucepan; slowly whisk in 1 1/4 cups water and vanilla.

  • Step 6

    Cook over medium heat, whisking constantly, 4 to 5 minutes or until mixture thickens.

  • Step 7

    Whisk raspberry gelatin and 4 drops of blue liquid food coloring into the warm cornstarch mixture.

  • Step 8

    Spoon blackberries into pie crust.

  • Step 9

    Pour enough glaze to evenly cover the berries, pressing down gently with a spoon to be sure all berries are well coated.

  • Step 10

    Chill 2 1/2 hours.

  • Step 11

    Serve with whipped cream, if desired.

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