Ingredients for Bev's Bodacious Blackberry Bounty Pie
- Fresh Blackberries
- 1 1/4 cups granulated sugar (1/4 cup + 1 cup)
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- 1 1/4 cups water
- Vanilla Extract
- Raspberry Gelatin Powder
- Blue Food Coloring
- 1 (9-inch) store-bought or homemade pie crust
- Sweetened Whipped Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bev's Bodacious Blackberry Bounty Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bev's Bodacious Blackberry Bounty Pie
- Gently toss 4 cups blackberries and 1/4 cup granulated sugar in a large bowl.
- Cover and chill for at least 8 hours, or preferably overnight.
- Drain the blackberries, reserving the juice.
- In a medium mixing bowl, beat 8 ounces of softened cream cheese until smooth.
- Gradually add 1/2 cup powdered sugar, beating until light and fluffy.
- Spread the cream cheese mixture into a 9-inch cooled pie crust, covering the bottom and sides.
- In a small saucepan, whisk together 1/4 cup cornstarch and 1 cup granulated sugar.
- Slowly whisk in 1 1/4 cups water and 1 teaspoon vanilla extract.
- Cook over medium heat, whisking constantly, for 4-5 minutes, or until the mixture thickens and becomes clear.
- Remove from heat and whisk in 1 package (3 oz) raspberry gelatin and 4 drops of blue liquid food coloring.
- Spoon the drained blackberries into the prepared pie crust.
- Pour the warm glaze evenly over the blackberries, gently pressing down with a spoon to coat all the berries.
- Chill for at least 2 1/2 hours, or until set.
- Serve chilled, topped with whipped cream if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
196g
Fat
23g
Carbs
20g
