An Inspired Cook

This is a pie from my childhood, maybe from yours too!  Only we used cherry pie filling for the topping and it was called Cherry O Cream Cheese Pie.  I remember Mom making this pie for the holidays, and loving that lemony cream cheese filling with syrupy cherries on top.  I froze several packages of raspberries and blackberries over the summer and thought this would be a perfect topping on an old favorite.  Everyone loved the mixed berry version and the coloring was bright and glossy red.  Makes you hate to slice into it . . . almost!

I make my own graham cracker crust, but you can use a store bought if you wish.  It’s just a combination of graham crackers, butter and sugar.

Take one of the wrapped packages of graham crackers and run through a food processor until you have a good consistency of crumbs.  This will make about 1 1/2 cups of crumbs which is the perfect amount for a 9 inch pie plate.

Sometimes I go with finer crumbs, depends on the mood.

Add a tablespoon of sugar.

And the melted butter.

Begin mixing together with a fork, until you have moistened all the crumbs with butter so that they will stick together.

When you are satisfied that they are moistened, pour them into your pie pan and begin pressing them down into the plate and around the edges.

That’s about as good as it’s going to get.  Now pop it into preheated 375 oven for 5 – 7 minutes.

This will set the crust and brown it just a bit.  Now let the crust completely cool before adding the filling and topping.

Topping comes next as it will be heated and need to be cooled as well before adding to the pie.  You’ll need 2 cups of berries, I used 1 cup raspberries and 1 cup blackberries.  As you can see the raspberries are much juicier and break down while the blackberries hold their shape and don’t release as much juice. I thickened them with some sugar, arrowroot and orange juice.

Mix together the orange juice and arrowroot in a small bowl.

Whisk it together and set aside.

Add the berries to a heavy bottomed pot over medium heat.  Add the sugar and stir.

Next mix in the orange juice arrowroot mixture.

Gently stir as the mixture thickens.

Once it gets that glazed fruity appearance it’s time to remove from the heat and let cool.

The pie filling consists of sweetened condensed milk, cream cheese, vanilla and lemon juice.

Let the cream cheese sit at room temperature, then add to a mixing bowl.

Beat the cream cheese until it’s creamy, then add a can of sweetened condensed milk.

Add 1/3 cup of fresh lemon juice.

And a splash of vanilla.

Mix together with a hand mixer until it’s smooth and creamy.

Pour the filling into the cooled graham cracker crust.

Fits perfectly!

When the berries have completely cooled, gently spoon onto the cream cheese filling.  Chill in the fridge several hours or overnight before slicing the pie.

Berry Cream Cheese Pie 

Graham Cracker Crust

1 1/2 cups Graham Cracker Crumbs (about 1 sealed package of graham crackers)
1 tablespoon Sugar
4 tablespoons Butter, melted

Pie Filling

8 ounce package Cream Cheese
1 (14 ounce can) Sweetened Condensed Milk
1/3 cup Lemon Juice
1 teaspoon Vanilla

Berry Glaze

1 cup Frozen Raspberries, thawed
1 cup Frozen Blackberries, thawed
1/2 cup Sugar
1/4 cup Orange Juice
2 tablespoons Arrowroot Starch

Make graham cracker crust by pulsing 1 wrapped package of graham crackers in a food processor until you have coarse or fine crumbs, whatever you prefer.  Pour crumbs into a medium bowl and add sugar and melted butter.  Using a fork, mix together the crumb mixture until all the crumbs are moistened with the butter and will stick together when pressed. Pour the crumbs into a 9 inch pie plate and press crumbs into the bottom and around the edges.  Place crust into a preheated 375 degree oven for 5 – 7 minutes or until crust is crisp and lightly browned.  Let crust cool completely.

To make berry glaze, whisk together the orange juice and arrowroot starch together in a small bowl, set aside.  Combine berries with their juice and sugar in a medium saucepan over medium heat and gently stir until sugar melts.  Stir in the orange juice and arrowroot mixture to thicken the sauce.  When you have the desired consistency, remove from heat and let glaze cool.

Make filling by placing softened cream cheese in a mixing bowl.  Beat on high with a hand mixer until creamy.  Blend in sweetened condensed milk, lemon juice and vanilla.

To assemble pie, pour cream cheese filling into cooled graham cracker crust.  Smooth the filling to fit the pie crust and top with berry glaze.  Refrigerate 2 – 3 hours before serving.

Makes 1 (9 inch) pie