°1 cup fresh berries
°1 cup fresh berries
°1/2 cup split water
°6 tbsp sweetheart sugar divided
°1 tbsp corn starch
°1 1/2 cup well-ground graham cracker
°1/3 Cup Sugar Sweetheart
°6 tbsp unsalted butter, dissolved
°1/2 teaspoon ground cinnamon
°8 ounces cream cheese
°1/3 Cup Sugar Sweetheart
°1 cup heavy whisk cream
°1 can (14 ounces) sweetened condensed milk
°1 teaspoon vanilla extract
*Methods :
To prepare blueberry and raspberry sauce:
In a small frying pan put the blueberries, 1/4 cup water, 3 tablespoons sugar table and 1/2 tablespoon corn starch table. In a separate frying pan, place the same ingredients and berries instead of blueberries. Heat at medium temperature, stirring from time to time for 4-5 minutes.
Leave to cool for 15 minutes at room temperature. In order to get rid of raspberry seeds, press the raspberries through a soft mesh stryder using a rubber spoon. Leave in the fridge for 1 hour to cool.
For Cracker Graham’s crust:
Preheat the oven to 375 degrees. In a medium dish, mix graham cracker crumbs, melted butter, sugar and cinnamon. Press the bottom and sides of the 9-inch pie dish and bake for 7 minutes. Cool for 15 minutes, at room temperature, then in the fridge until completely cool.
To prepare the filling:
In a large dish, whisk the cream cheese and sugar until creamy. Add condensed milk, heavy whisk cream and vanilla and whisk until smooth.
Remove the pie crust and sauces from the fridge. Pour half the filling over the crust of Graham’s pie. With a spoon, place one sauce from the other until 1/2 is used.
Whirlpool with a knife. Pour the rest of the filling and repeat the same procedure with the sauces.
Enjoy !