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Monday, July 4, 2011

Three Berry Cream Cheese Pie!

This recipe can be found on page 212 of the "Tupelo Honey Cafe's Spirited Recipes From Asheville's New South Kitchen".

This pie is described as a fruity and somewhat sneaky cousin to cheesecake. We just had to give this recipe a try.


1 1/2 Cups Vanilla Wafers Ground Up. (About 40 Wafers)  $1.68 a box at Kroger
4 Tablespoons Unsalted Butter Melted. (On Hand)
1 Cup Blueberries Fresh Or Frozen
1 Cup Blackberries Fresh Or Frozen
1 Cup Raspberries Fresh Or Frozen ( I used a mixed berry frozen blend from Kroger, It has all three. $4.29)
1/2 cup  plus 2 tablespoons sugar (On Hand)
1 Tablespoon water (On Hand)
1  Tablespoon corn starch (On Hand)
2 (8 ounce) packages cream cheese softened. ($1.32 x 2 at Kroger)
2 eggs ( Courtesy of the Americana  hens in the back yard)
1 Tablespoon Vanilla extract ( On Hand)
1/8 teaspoon sea salt (We used Kosher, it was on hand)
2 Tablespoons heavy cream ($3.69 for a pint at Kroger)

Preheat the oven to 400 degrees Fahrenheit and lightly butter a 9 inch deep dish pie pan. In a medium bowl, combine the vanilla wafers and melted butter and press the mixture into the pie pan, evenly covering the bottom and sides, and set aside.

Combine the blueberries, blackberries, raspberries and two tablespoon sugar into a heavy saucepan. Place over high heat for 5-6 minutes for frozen, 3-4 minutes for fresh, until the mixture is a thick sauce.  Combine the water and cornstarch and add the mixture to the berries cooking for 2 minutes. Set mixture aside. (Note: Watch for splatters, they will stain your clothes, we ruined a shirt and some shorts.)

Combine the cream cheese, the 1/2 cup sugar, eggs, vanilla, salt, and cream in a food processor until thoroughly mixed and fluffy. (Note: We do not own a food processor so we used a stand mixer, it worked just as well.)

Pour the cream mixture into the wafer crust.

Pour the berry mixture on the top of the cream filling.

Bake for about 20 minutes, or until the pie is firm. Cool at room temperature for  30 minutes, refrigerate overnight before serving. 

Okay, the taste test is in and this pie is amazing! Anyone who loves cheese cake will love this pie. The total cost for this pie, not counting what was on hand, was around $12.30 excluding sales tax. The prep time was 30 minutes, and total bake time for us was 23 minutes. On a scale of 1-10, with 1 being easy and 10 hard, I would rate this recipe a 4. I would recommend anyone to try this to take for your next family picnic.

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