Double-Berry Pie

Double-Berry Pie
Servings: 10 Prep 1 hr 52 mins Chill 2 hrs or overnight Bake 350°F 30 mins Cook 5 mins


  • 1 package (18 ounces) refrigerator sugar cookie dough
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon coconut extract
  • All-purpose flour, for dusting
  • 1 cup fresh blackberries
  • 4 tablespoons sugar
  • 4 teaspoons cornstarch
  • 1 cup fresh raspberries
  • 1 1/4 teaspoons unflavored gelatin (about 1/2 envelope)
  • 3 tablespoons milk
  • 1/2 cup heavy cream
  • 1 package (8 ounces)1/3-less-fat cream cheese, at room temperature
  • 1/2 cup canned cream of coconut
  • 1/2 teaspoon vanilla extract

Make It


1. Heat oven to 350 degrees F. Into cookie dough, work flour and coconut extract.

2. On well-floured work surface, roll out dough into 14-inch disk. Fit into 9-inch glass pie plate. Trim edges, then flute (use trimmings for cookie-making, if desired).

3. Bake crust in 350 degrees F oven 30 minutes or until golden. Remove pie plate to wire rack; let cool.


4. In food processor, blend blackberries until pureed. Strain through sieve placed over glass bowl.

5. In small saucepan, combine 2 tablespoons of the sugar and 2 teaspoons of the cornstarch. Stir in blackberry puree. Over medium heat, bring to a boil, stirring constantly; cook 1 minute or until thickened. Scrape into medium-size bowl; cover with plastic wrap. Repeat steps 4 and 5 with the raspberries and the remaining 2 tablespoons sugar and 2 teaspoons cornstarch.

6. In small saucepan, sprinkle gelatin over top of milk; let stand 1 minute to soften. Place pan over low heat; heat, stirring constantly, until gelatin is dissolved. Let cool slightly.

7. In bowl, beat cream on medium-high until stiff peaks form; refrigerate.

8. In large bowl, beat cream cheese until smooth. On low speed, beat in cream of coconut, the cooled gelatin mixture and the vanilla extract. Then beat on medium-high speed until smooth. Place bowl over ice water bath; let stand, stirring occasionally, until thickened, about 5 minutes.

9. Fold whipped cream into cream cheese mixture. Spoon 1 cup of mixture into crust, spreading evenly over crust.

10. . Measure out 1/4 cup blackberry puree and 1/4 cup of raspberry puree; reserve. Drop alternating teaspoons of the remaining berry purees onto filling. Spread remaining filling over top. Drop alternating teaspoons of reserved purees on top. Drag knife through to swirl. Chill 2 hours or overnight until firm.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 452, Fat, total (g): 24, chol. (mg): 50, sat. fat (g): 11, carb. (g): 52, fiber (g): 3, pro. (g): 7, sodium (mg): 351, Percent Daily Values are based on a 2,000 calorie diet.