Indulge in the lusciousness of this delectable Blueberry and Raspberry Sauce Pie. Bursting with vibrant flavors and a perfect balance of sweetness, this dessert is a true showstopper. The creamy filling and the tangy fruit sauce come together to create a symphony of tastes that will leave you craving for more. So, let’s dive into the enticing world of this irresistible pie.
Ingredients:
For the Blueberry and Raspberry Sauce:
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1/2 cup water, divided
- 6 tablespoons granulated sugar, divided
- 1 tablespoon cornstarch
For the Crust:
- 1 1/2 cups finely ground Graham crackers
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
For the Filling:
- 8 oz cream cheese
- 1/3 cup granulated sugar
- 1 cup heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions:
- To prepare the Blueberry and Raspberry Sauce: In a small saucepan, combine the blueberries, 1/4 cup water, 3 tablespoons sugar, and 1/2 tablespoon cornstarch. In a separate saucepan, do the same with the raspberries instead of blueberries. Heat both sauces over medium heat, stirring occasionally, for about 4-5 minutes. Allow them to cool for 15 minutes at room temperature. To eliminate raspberry seeds, strain the raspberries through a fine mesh strainer using a rubber spatula. Chill the sauces in the fridge for an hour to cool.
- Preheat the oven to 375 degrees. In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture onto the bottom and sides of a 9-inch pie plate. Bake the crust for 7 minutes, then let it cool for 15 minutes at room temperature before transferring it to the fridge to cool completely.
- To prepare the filling: In a large bowl, beat the cream cheese and sugar until creamy. Add the condensed milk, heavy whipping cream, and vanilla extract. Beat the mixture until smooth and well combined.
- Take the chilled pie crust and sauces out of the fridge. Pour half of the filling onto the graham cracker pie crust. Using a spoon, alternate between adding the blueberry and raspberry sauces until you have used half of each sauce.
Now, pause for a moment and behold the vibrant layers of creamy filling and tantalizing fruit sauces. The beautiful contrast of colors and flavors is a sight to behold. But wait, we’re not done yet!
- Pour the remaining half of the filling on top of the sauce layers. Repeat the process of adding the blueberry and raspberry sauces until you have used up all the sauces. Take your time to create swirls and patterns on the surface, adding a touch of artistic flair to your masterpiece.
- Once assembled, refrigerate the pie for at least 4 hours or overnight to allow it to set and for the flavors to meld together. This waiting period may seem eternal, but trust me, it’s well worth it.
When the time finally comes to indulge, slice into this heavenly creation and savor each bite. The silky smoothness of the filling, the burst of fruity flavors, and the slight crunch of the crust will transport your taste buds to dessert paradise.
Tips:
- If you prefer a stronger citrus flavor, you can add a touch of lemon zest to the filling.
- For an extra special touch, top the pie with a dollop of whipped
