Best Blackberry Cream Cheese Pie with Nut Crust: Family Favorite

Nut Crust:

• 1 ½ cups ground nuts (pecans, walnuts, or almonds)

• 2 tablespoons white sugar

• 3 tablespoons butter

Preparation:

1. In a medium mixing bowl, combine all ingredients.

2. Butter the pie pan or casserole dish with butter. Press the nut mixture firmly into the bottom and sides of a 9-inch pie plate.

3. Bake at 325°F for about 10 minutes or until the edge is golden brown.

4. Cool completely.

Note: This crust works perfectly for custard or ice cream no-bake pies and freezes beautifully.

Cream Cheese Layer:

• 8 oz package of cream cheese, softened

• 1/3 cup confectioners’ sugar

• 2/3 cup Cool Whip

• 1 tsp vanilla extract

Preparation:

1. In a small mixing bowl, beat cream cheese, vanilla extract, and confectioners’ sugar.

2. Fold in whipped cream.

3. Transfer to the baked and cooled nut pie crust.

4. Refrigerate for 30 minutes.

Blackberry Layer:

• ½ cup sugar

• ¼ cup cornstarch

• 1 cup pineapple-orange juice

• 2+ cups fresh or frozen blackberries, divided*

• Whipped topping (optional)

Preparation:

1. In a saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth.

2. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.

3. Mash ½ cup blackberries; stir into the juice mixture. Cool for 10 minutes, stirring occasionally.

4. Fold in the remaining blackberries. Spoon over the cream cheese mixture.

5. Cover and refrigerate for a couple of hours.

Optional:

• Garnish with whipped cream before serving.

• *I have used tri-mix of berries (blackberries, blueberries, and raspberries) before when I couldn't find just blackberries. It is also delicious.

• Use a baked pastry pie shell, instead of pecan crust.