Blackberry Cheese Pie

• Pastry for single-crust pie (9 inches)
• 2 packages (3 ounces each) cream cheese, softened
• 1/3 cup confectioners' sugar
• 1/3 cup heavy whipping cream, whipped
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 cup pineapple-orange juice
• 2 cups fresh blackberries
• raspberries, divided

1. Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
3. In a small saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
4. Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture.
5. Cover and refrigerate for at least 4 hours. Refrigerate leftovers.

pastry, cream cheese, sugar, heavy whipping cream, sugar, cornstarch, pineapple, fresh blackberries, raspberries

Taken from www.tasteofhome.com/recipes/blackberry-cheese-pie/ (may not work)