Apr 28, 2008
Wow. This is a great tasting easy pie, and I can't wait to adapt it to other berries later in the season!
Like other reviewers, I used an 8 oz. package of cream cheese instead of 3 oz. and a graham cracker crust. Next time, I will have to try chocolate crust for a bit of rich variety. It seems that cookie based crusts don't get nearly as soggy as a traditional dough crust would. (I learned this by accident, as I arranged the berries on the pie, assuming we were going to eat it rather quickly, but we ended up having to leave the house, so the pie wasn't actually served or cut into until the next day. The glazed berry topping firmed up beautifully and the pie wasn't soggy at all. (I had it on the coldest shelf on my fridge, so the cream layer stayed firm as well) Other additions/thoughts: When whipping heavy cream, ensure your bowl and beaters are cold. (I pop mine in the freezer for a few minutes before whipping) For those who prefer their cream a little sweeter, add a teaspoon of vanilla and 1/4 cup of sugar to the whip cream while it's whipping up.
The cream filling will stay together if you whip the heavy cream just until stiff peaks form and the cream holds its shape when the beaters move through it. Instead of using Cool Whip or flavored cream cheese, I added a splash of grenadine to the cream cheese mixture, as well as the whip cream. Later on, I made just the glaze recipe, warmed it up with the remaining berries to top a pound cake. Yummy!
—MllePandora
