Berry Sweet Cream Pie

Berry Sweet Cream Pie

From the kitchen of Aubrey Proctor

Makes: 1 – 9 inch Pie

Ingredients:

1 recipe “Butter Pie Crust” (see below)

1 can sweetened condensed milk (fat free)

Handful of marshmallows

2 oz. fat free crème cheese

¼ cup egg whites

1 can blackberry fruit pie filling

Directions:

1.       Heat oven to 450. Prepare pie crust and bake according to directions. Reduce oven to 350.

2.       Mix together in large bowl, sweetened condensed milk, crème cheese, and egg whites. Beat for 2-3 minutes. Set aside

3.       Pour blackberry filling into pie crust. Pour milk mixture over filling. Gently swirl the milk mixture into the blackberry filling.

4.       Sprinkle marshmallows on top of filling (enough to satisfy)

5.       Place lattice on top and bake for 18-20 minutes. Remove and allow to cool. Serve with fresh blackberries or ice cream. 

Butter Pie Crust

From the Kitchen of Aubrey Proctor

Makes 1 – 9 inch crust

1 ¼ cups all purpose flour

10 tbsp butter (stick, cut in cubes and chill)

¼ tsp salt

¼ cup cold water

Extra flour for rolling

Directions:

Preheat oven to 450

Mix flour and salt in large mixing bowl.

Add in chilled butter and blend mixture with a fork until it forms chickpea-sized pieces. 

Slowly add in cold water. Add just enough water until it’s moist enough to hold together.

Place in refrigerator for 10-20 minutes.

Bake crust for 10 minutes, covered with foil. Remove foil and bake an additional 8 minutes, or until golden and set.