- Cooking Time:
- Difficulty: easy
- To make glaze: slice enough berries to fill one cup. Place in saucepan with sugar, salt and one-quarter cup water. Bring to a boil and cook three minutes; remove from heat. Mix cornstarch and one-quarter cup cold water. Stir into berries. Return to heat and cook, stirring, until thick, about two minutes. Add lemon juice. Cool to room temperature.
- Beat cream cheese with milk until smooth. Spread in bottom of cooled pie shell.
- Cover with half the glaze. Arrange reserved whole berries on top, stem ends down. Spoon remaining glaze over berries.
- Chill at least two hours.
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