Smooth and creamy, with the refreshing tang of sweet berries, Summer Berry Cream Cheese Pie is a perfect way to beat the heat. Combining a cheesecake-like texture with a cornmeal crust and colorful berries, this summer dessert recipe is as beautiful as it is tasty.
This pie is unusual in that it uses a cornmeal crust rather than your typical graham cracker or shortbread crust. The cornmeal adds a wonderful texture to the dessert, and the nice thing about this pie crust recipe is that you don’t have to roll out any kind of dough. Did you hear that? Rolling out a pie crust takes practice and a knack that is developed over time; and if you don’t want to bother with it or don’t have time to learn, you can still make a tasty, homemade pie crust by just pressing this cornmeal crust mixture into the pan.
Berry Cream Cheese Pie Recipe
- Medium-Sized Bowl
- 9 Inch Pie Pan
- Pastry blender
- Electric Mixer
- Rubber Spatula
- 1 cup All-Purpose Flour
- 1/2 cup Cornmeal
- 1/4 cup Sugar
- 1/2 teaspoon Salt
- 1 stick Butter cut into small pieces
- 1 pc Egg
- 1/4 cup Water
- 2 blocks Eight-Ounce Cream Cheese softened and at room temperature
- 1/2 cup Sugar
- 1 teaspoon Vanilla
- 2 pcs Eggs
- 2 cups Berries fresh or frozen, any combination of berries that are available
- 2/3 cup Sugar
- 2 tbsp Cornstarch
- 1/4 cup Water
- In a medium-sized bowl, combine the flour, cornmeal, sugar, and salt, stirring to mix.
- Using a pastry blender or a fork, cut the butter into the dry ingredients until it resembles coarse crumbs. It’s okay to see small bits of butter in the mixture.
- Using a fork, stir in the egg, mixing thoroughly. Add the water a little at a time, stirring gently after each addition.
- The mixture will begin to start to slightly stick together.
- Go slowly, and stop adding water once the mixture becomes the texture of playdough.
- Place the bowl in the refrigerator for about 20 minutes to chill.
- Once the dough is chilled, dump it out into an ungreased 9-inch pie pan.
- Press the dough into the bottom and up the sides of the pan to create the crust. Set the crust aside as you mix the filling.
- Heat your oven to 325 degrees.
- In a medium bowl using an electric mixer on medium speed, beat the cream cheese until it is completely smooth and there are no chunky blobs.
- Add the sugar and mix again for about a minute or until the sugar is dissolved and the mixture is completely smooth.
- Add the vanilla and mix until incorporated.
- Add the eggs, one at a time, mixing thoroughly after each egg is added. The mixture should be the texture of sour cream.
- Using a rubber spatula, scrape the filling mixture into the unbaked cornmeal crust, smoothing the top.
- Place the pie in the center of the preheated oven and bake for 35-45 minutes.
- When the pie is baked, it should be slightly brown around the edges and a little jiggly in the middle.
- Remove the pie from the oven and allow it to cool at room temperature for about an hour.
- Then, cover it with plastic wrap and place it in the fridge to chill for 2-3 hours before serving.
- As the pie is baking, you can start on the berry sauce topping.
- In a small saucepan, gently stir together the berries, sugar, cornstarch, and water.
- Place the saucepan on the stove over medium heat, and heat to boiling, stirring occasionally.
- Once the mixture begins bubbling, allow it to boil for about 30 seconds, or until the sauce begins to thicken slightly.
- Remove the topping from the heat and allow it to cool completely. Place it in a bowl or jar, tightly covered, in the refrigerator until you’re ready to serve the pie.
- To serve the pie, cut it into wedges and top each piece with a spoonful of berry topping.
- Alternately, you can spread the entire top of the pie with the berry topping before cutting. Return the pie and berries to the refrigerator for storage, and eat within three days.
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