This luscious cream pie recipe features a homemade pie crust with a cream cheese filling and is topped with fresh strawberries, blueberries and raspberries.
1 1/2 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1/4 cup vegetable shortening, chilled
6 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
2 cups strawberries, hulled and cut into quarters (8 oz.)
1 (6 oz.) basket raspberries
1 (4.4 oz.) basket blueberries
How to Make It
Make crust: Preheat oven to 400°F. In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 Tbsp. ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface, roll out into an 11-inch round. Fit into a 9-inch pie pan and crimp edge. Refrigerate for 10 minutes.
Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.
Make filling: In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.
Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill for 1 to 4 hours.
Made this for our Memorial Day dinner and it was really lovely. The perfect light ending to a summer meal. I agree with other reviewers that if you whip the filling properly on high speed, it will set up beautifully and yield a fluffy, creamy filling that tastes a bit like a lighter version of cheesecake! To add a bit of depth I used 2 teaspoons of Amaro in place of the vanilla extract, and also soaked my berries in Amaro, then drained well before adding them to the pie. Delicious.
This was delicious and very easy. I cheated and used a frozen pie crust instead of making my own. I read other reviewers comments about the pie not setting, but I had no problems. Once you add the heavy cream, you need to beat it on high speed until it looks like whipped cream.