Ingredients
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1 1/4 cups sugar, divided
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4 ounces cream cheese, softened
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1/3 cup powdered sugar
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3 tablespoons cornstarch
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1 1/4 cups water
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1/2 teaspoon vanilla extract
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1 (3 ounce) package raspberry gelatin powder
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3 1/2 cups fresh blackberries (Do Not Use Frozen)
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4 drops liquid blue food coloring
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1 baked pie crust, cooled (I use My No Roll Pie Crust which has become my standard for a 1 crust pie ~ DO Not use a Deep Dish Pie Pan)
Instructions
- Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours, (or over night).
- Drain.
- Put softened cream cheese in medium mixing bowl and beat; add powdered sugar and continue beating until light and fluffy.
- Spread cream cheese mixture in cooled pie crust over bottom and up sides.
- Stir together cornstarch and remaining 1 cup sugar in a small saucepan; slowly whisk in 1 1/4 cups water and vanilla.
- Cook over medium heat, whisking constantly, 4 to 5 minutes or until mixture thickens.
- Whisk raspberry gelatin and 4 drops of blue liquid food coloring into the warm cornstarch mixture.
- Spoon blackberries into pie crust.
- Pour enough glaze to evenly cover the berries, pressing down gently with a spoon to be sure all berries are well coated.
- Chill 2 1/2 hours.
- Serve with whipped cream, if desired.