Try this Blackberry Cream Cheese Pie for a rich and beautiful berry dessert. If you’ve got fresh blackberries, even better! Assemble the pie in no time by making the syrup a day ahead.
In a saucepan, combine 3 cups of berries with 1/2 cup of water. Bring to a boil. Let cool, then strain to remove the seeds. Return syrup to saucepan and add sugar, cornstarch, and lemon juice. Bring to a boil, stirring, and boil for 2 minutes. Set aside to cool.
Use an electric mixer to blend cream cheese, milk, and lemon zest until smooth. Spread evenly into piecrust. Top with remaining 2 cups of blackberries. Pour cooled, thickened syrup evenly over berries. Refrigerate for at least 1 hour before serving.
Just before serving, decorate with whipped cream and fresh berries, if using.
