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Fresh and Fruity Cream Cheese Pie

Recipe By: Carol Socier
Year Submitted: 2015
Winner Second Place


1 ¼ cups all purpose flour
½ tsp salt
½ cup cold shortening
3-4 T ice water

8 ounces cream cheese
1/3 cup powdered sugar
1/3 cup heavy whipping cream
¾ cup granulated sugar
¼ cup cornstarch
1 cup pineapple juice
2 cups fresh raspberries, divided
1 cup fresh blackberries


Preheat oven to 425°F
In a bowl, combine flour and salt. Cut in shortening until mixture is crumbly. Add water 1 T at a time until dough forms a ball. Chill for one hour. Roll out on lightly floured surface to fit 8-inch pie pan. Bake 10-12 minutes or until golden brown. Cool before filling.

In a medium size bowl, beat cream cheese and powdered sugar until smooth. Slowly add whipping cream while beating until peaks form. Transfer to cooled pastry shell and refrigerate for a least 30 minutes.
In a small saucepan, combine sugar and cornstarch. Gradually whisk in pineapple juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Mash ½ cup of the raspberries. Stir into juice mixture. Cool to room temperature. Fold in remaining raspberries and blackberries. Spoon mixture over top of cream cheese layer. Garnish if desired with sweetened whipped cream and fresh berries. Serves 8.