Prep: 20 mins
Cooking: 38 mins
Cooling: 180 mins
Yields: 8 servings
Celebrate the red, white and blue with this vibrant fresh mixed berry cheesecake pie. Perfect for a picnic or 4th of July party, the smooth and creamy cheesecake pie filling in gingersnap crust will be a crowd pleaser.
Mom's Blue Ribbon Pie Crust
1 can (12 fl. oz.) Evaporated Milk
1 1/2 packages (12 oz.) cream cheese, at room temperature
2 large eggs
3/4 cup granulated sugar
1/4 cup Mom's Best Flour
1 tablespoon grated lemon peel
2 cups pitted fresh cherries and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
3 tablespoons cherry, raspberry or strawberry jam, warmed
Directions PREHEAT oven to 350°F. Grease 9-inch deep-dish pie plate. Prepare crust as directed on packaging, stopping before putting it oven. BAKE for 8 minutes. Cool completely on wire rack. FOR FILLING: PLACE evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust. BAKE for 30 to 35 minutes or until center is set. Cool completely on wire rack. Refrigerate for at least 3 hours. Arrange cherries and berries on top of pie; drizzle with warmed jam. TIP: • 1 can (15 oz.) pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.