Ingredients
Pastry for single-crust pie (9 inches)2 packages (3 ounces each) cream cheese, softened1/3 cup confectioners’ sugar1/3 cup heavy whipping cream, whipped3/4 cup sugar1/4 cup cornstarch1 cup pineapple-orange juice2 cups fresh blackberries and/or raspberries, divided
Preparation
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° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners’ sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
In a small 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.
Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture.
Cover and refrigerate for at least 4 hours. Refrigerate leftovers.
