Carole's StoryWe are not talking cake here it is a PIE..with pie crust. Bought comstock blackberry pie filling and was going to make individual cobblers...didn't work out, as I ran out of time....but then I read a recipe on the back of the can..decided I had all the ingredients and away I went baking AGAIN! I tweeked the recipe a bit to my taste. Recipe didn't call for whipped topping..to me how can you NOT have a light topping for this yummo pie! :)
This is surprisingly easy...and very tasty, hubby gave it a 5 star.
This is my own photo...taken 12/25/2011
(8 oz.) cream cheese, softened
(21 ounce) comstock blackberry pie filling
9 inch unbaked pie crust (i made my own, or you could use any pre-made crusts)
half pint of whipping cream
instant vanilla pudding (dry)
1Beat cream cheese until fluffy. Add sugar, salt, egg, lemon juice and vanilla; mix until smooth. Pour into unbaked pie crust, one that you have made from your own favorite recipe or a pre-made frozen (thawed). Bake in a preheated 350 F oven for 20 minutes. Remove from oven, and now preheat oven to 400 F.....while preheating spread blackberry filling over cheese mixture...return to oven and bake another 20 minutes until crust is golden brown. Cool and refrigerate. *IMPORTANT...when returning pie to the oven for the second time be sure to use a pie crust (edge) guard OR tin foil to cover the edges of the crust..at this high heat it could end up burning the edges. Remove from oven and cool on rack completely and then keep refrigerated.
2For topping: Pour whipping cream in bowl with confectioners sugar and the (1) Tablespoon of vanilla pudding beat on High until stiff peaks form. Dollop or pipe onto pie as desired.