Thursday, February 4, 2016

Blackberry or Raspberry Cream Pie

I just found this vintage recipe from a magazine clipping. I don't have the information from the magazine or the date. I'm guessing it's from the 70's.
This would be a great summer pie but because it's made with Fruit Jam, you can make it anytime of the year. In Berry season you can garnish it with fresh berries.

Bonne Maman Raspberry or Blackberry Jam

Here's what you'll need:
Preheat the oven to 375 degrees.
Purchase a Graham Cracker Pie Crust.

1 Egg White, beaten
8 oz. Cream Cheese, softened
1 - 10 oz. Jar of either Blackberry Jam or Raspberry Jam. (I only use Bonne Maman)
1 - recipe of my favorite Homemade Whipped Cream. (recipe to follow)
Fresh Berries to Garnish individual servings.

Brush the Pie Crust with the Egg White and Bake for 5 minutes.
Remove to a rack and cool completely.

Start by making the Whipped Cream. This is the recipe I always use for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Confectioner's Sugar
Beat to Stiff Peak.
Set aside.

In another bowl:
Cream Cheese
Beat until creamy smooth.
Beat on Low just until combined.
Fold in Whipped Cream, by hand.
Spoon into the Pie Crust.
Cover with Plastic Wrap and freeze for at least 4 hours.
Garnish each serving with Fresh Berries.

Peace in the Kitchen!

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