Blackberry Cream Cheese Pie

Ingredients - Preparation - Assembly - Nutritional

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This recipe is from a family friend and its genesis unknown. Its importance for inclusion in this recipe selection is the result of the over abundance of Blackberries growing wild on nearly every street corner of urban northwest and lining the roads of rural western Washington and Oregon.

Many consider the blackberry vine a nemesis which one must eradicate at all cost (usually in the form of blood), but some have defined much better usage. Tom Robbins aptly defines a novel approach in his 1980 Still Life with Woodpecker. Get the book, make the pie and set on a sultry August with a good book and a piece of Blackberry Cream Cheese pie.


Makes two large pies.

13 oz Graham Cracker crumbs
6 tbsp melted butter
3/4 cup sugar

Enough Blackberries for two pies – about four cups. (You really need enough for three pies, since you eat one pie's worth while making this.)
1 cup sugar
1 tbsp cornstarch

16 oz Cream Cheese (softened)
3 cups whipping cream
1 cup sugar
2 tsp Vanilla extract

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Reserve a small amount of Graham Cracker crumbs for sprinkling on top of the berries during assembly.

With a fork or dough knife mix the Graham Cracker crumbs, melted butter and sugar. Press into the bottom and sides of the pie pans at 3/16 inch thick. Place in the refrigerator to harden the crust.

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Put half of the berries and sugar in a pan, mash them up to get the juices to soak the sugar. Heat on the stove over low-medium heat. Add cornstarch to thicken. After thickened, set aside and let cool. After the cooked berries have cooled, add the remaining berries. Place them in the refrigerator to cool.

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In a mixer whip up the whipping cream, add the 1/2 cup sugar (or to taste) and 1 tsp vanilla. When fully whipped set aside.

Place the softened cream cheese in the mixer and whip until fluffy. Add the remaining (1/2 cup) sugar and 1 tsp vanilla. Add the whipped cream one scoop at a time continuing to whip at low speed.

Putting it all together:

Place the blackberries in the cooled pie pans, sprinkle the tops of the berries lightly with graham crumbs and dabbed the whipped topping.

Set in the refrigerator until fully chilled and ready to serve.

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Nutritional Data

The site is a wealth of information on foods. They provide the ability to add a recipe into their system and create a host of data about that recipe. Below is a copy of those results for this recipe.

That being said, if you are really looking here to find something nutritious, you should be looking somewhere else.

The Good
None mentioned. (Remember this is only talking about nutritional data. There is plenty of other good in this.)

The Bad
This food is high in Saturated Fat, and a large portion of the calories in this food come from sugars and alcohol.

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