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In summer, enjoy Marionberry Cheesecake Pie! It’s Paleo/Primal and made with a flaky grain-free pie crust. (In cooler months, just grab beautiful berries from the freezer!)
The center of this pie is like blancmange. It could stand on its own. (For those of you who are lactose intolerant, I found an organic, probiotic cream cheese that is lactose free, by a company called Green Valley Organics, at our Natural Grocers. It’s great and worth finding. Nancy’s brand is also a good option, because they ferment theirs for so long.)
The marionberry topping, too, can be used elsewhere– just lovely. You can substitute in blackberries or boysenberries, whatever dark berry is local to where you live. Marionberries are simply a variety of blackberry native to our area. For the last 15 years we lived on 10 acres bordered by thousands of blackberries — an immeasurable feast! (This year is our first on a new property, and we are trying to figure out where to forage!)
The blackberry pie won’t heat up your kitchen too much; you only need to bake the crust. The rest is pretty quick with just a teeny bit of stove top time.
Enjoy this summer treat!! We even eat and love leftovers of it for breakfast…!
- 2 8-oz. packages organic, probiotic cream cheese, room temperature lactose-free optional, or chevre can be used
- 1 cup raw cream, room temperature or coconut milk, (and even raw milk works well, if you don't have cream)
- 1/2 cup pure maple syrup, room temperature or raw honey
- 1 teaspoon vanilla extract
- 1/4 cup room temperature filtered water
- 2-1/2 teaspoons sustainably-sourced gelatin, Great Lakes or Vital Proteins brands, see links below**
- 20 ounces frozen marionberries, fully defrosted, with juice measured out separately- should be 1/2 cup OR 2 cups fresh berries + 1/2 cup water
- 2 Tablespoons maple syrup or raw honey
- 1-1/4 teaspoons sustainably-sourced gelatin, Great Lakes or Vital Proteins brands, see links below**
- 1 teaspoon vanilla
Firstly, make sure cream cheese is room temperature. (Set out for 3 or more hours.) Place in large metal bowl. Add cream, sweetener, and vanilla.
Place water into small saucepan. Sprinkle gelatin over its surface, allowing a minute for it to dissolve. Heat water, stirring, until foamy but not yet steaming, about 3 minutes.
Whisk cream cheese ingredients with hand held mixer until incorporated, about 2 minutes. Then, briefly but thoroughly, whisk in gelatin water.
Pour filling into prepared pie crust. Chill for 1-3 hours before topping with marionberry mixture.
Place berry juice or water into medium sized saucepan. Sprinkle gelatin over its surface and allow gelatin to dissolve, about 1 minute. Over medium heat stir until steamy and gelatin has dissolved. Add vanilla and berries, stirring gently to keep berries intact.
When cream cheese filling has chilled for a minimum of 1 hour and is slightly firm on its surface, top with berry mixture, spreading evenly and gently. Chill 3-6 additional hours before serving, making sure the filling is set.