BLACKBERRY LEMON CURD CREAM CHEESE PIE
8 ounces cream cheese, softened at room temperature
1/4 cup sugar
1/8 teaspoon sea salt
1 LARGE egg
Juice of 1 lemon (1 1/2 tablespoon)
1 can COMSTOCK blackberry pie filling
1 cup lemon curd (jarred or FRESH made)
Prepared pie crust
whipped cream, for topping (optional)
- Preheat oven to 400°.
- Beat cream cheese until fluffy.
- Add sugar, salt, lemon juice and egg, mixing until smooth and creamy.
- Pour into prepared pie crust.
- Bake 20 minutes.
- Spread blackberry filling evenly over cheese mixture.
- Bake another 20 minutes.
- Spread with lemon curd.
- Bake 5 minutes more.
- Cool COMPLETELY and/or chill before serving.
- Add a dollop of whipped cream and serve.