3 cups blackberries
1 cup raspberries
8 oz cream cheese, at room temperature
14 oz sweetened condensed milk
1 9-inch coconut crust
extra blackberries and raspberries for garnish
Place the berries, cream cheese and sweetened condensed milk in a blender or food processor (I used my Vita-Mix) and pulse until smooth. Pour into the crust. Refrigerate until set, at least 2 hours. Garnish with fresh blackberries, raspberries and coconut flakes.
Note: I like/don’t mind the blackberry seeds but I know from writing this blog, a lot of people do. I think (but haven’t tried) that it would work just as well if you blended the blackberries first, strained out the seeds then continued on with the rest of the above directions.
Some times I feel like I am work the front lines of the fight to preserve the ice box pie. Nine times out of ten when I mention one, people’s first reaction is “huh?”. Which is a shame because ice box pies are awesome. They got their name and rose in popularity back when actual ice boxes were a reality. Especially popular in hotter climates, they were the perfect pie for summer: no real baking required which means no heating up the house. Some pies require a stint in the freezer but I prefer the more traditional set-up in the fridge kind. Their texture is softer and I think the flavors more pronounced. This pie, by the way was made using the berries from our first big harvest of the year! So excited to see raspberries, blackberries and even a few blueberries out there.We’ve had blackberry success in the past but this is the first year we’ve had raspberries and blueberries.
Is is horrible that every time I look at this (cellphone) picture I think how much the berries would have cost in the supermarket? I swear that is the whole reason we garden: so I can have fruit to experiment with and not feel guilty.