Blackberries And Cream Pie - your choice

Method

• For the prepared crust, you can make this pie crust recipe:
• Make a graham cracker crust (1 cup crumbs and about 1/4 cup butter, melted,
• mixed together in an 8" deep dish pie pan and pressed to the sides).
• Bake at 350' for about 6 minutes. Cool.
• Pie Filling:
• Beat 8 ounces room temp. cream cheese with one cup sugar and 1 tsp. vanilla. In another bowl, beat 1 cup whipping cream until stiff. Mix whipped cream into cream cheese mixture. Set aside.
• This can be done ahead and refrigerated.
• Mix four cups berries, 1 cup sugar, and about 6 tablespoons cornstarch in a medium pot. Stir and heat until thickened and the juices are clear. Let cool to room temp. If this gets too thick, add a bit of water.
• Spread about 1/2 of the cream cheese mixture on the bottom of the baked pie shell. Mix part of the berries in with the remaining cream cheese mixture and carefully spread on top of the first layer. Spread berries on the top layer. Refrigerate for at least several hours or overnight.
• Decorate the edge with whipped cream before serving (earlier than a few hours and it will have berry juice bleeding into it).
• Note: This may make a bit more than will fit in the pie crust, but you can take any excess and layer it in custard cups for a second days treat.