- 1 cup Fresh raspberries
- 1 cup Fresh blueberries
- 1/2 cup Water, divided
- 6 tablespoon granulated sugar, divided
- 1 tablespoon Cornstarch
- 1 1/2 cups finely ground Graham cracker
- 1/3 cup Granulated sugar
- 6 tablespoon unsalted Butter, melted
- 1/2 teaspoon ground Cinnamon
- 8 oz Cream cheese
- 1/3 cup granulated sugar
- 1 cup Heavy whipping cream
- 1 can (14 oz) Sweetened condensed milk
- 1 teaspoon Vanilla extrac
TO PREPARE BLUEBERRY AND RASPBERRY SAUCE:
In a small pan put blueberries, 1/4 cup water, 3 table spoons sugar and 1/2 table spoon cornstarch. In a separate pan, put the same ingredients and raspberries, instead of blueberries. Heat at a medium temperature, stirring from time to time, for 4-5 min.
Leave to cool for 15 minutes, at a room temperature. In order to eliminate raspberry seeds, press raspberries through a fine mesh straier using rubber spatula. Leave it in the fridge for an hour, to cool.
TO PREPARE GRAHAM CRACKER PIE CRUST:
Preheat the oven to 375 degrees. In a medium dish, combine graham cracker crumbs, melted butter, sugar and cinnamon. Press on the bottom and the sides of the 9-inch pie plate and bake for 7 min. Cool for 15 minutes, at a room temperature, then in the fridge until cooled completely.
TO PREPARE THE FILLING:
In a large dish beat cream cheese and sugar until creamy. Add condensed milk, heavy whipping cream and vanilla and beat until smooth.
Take the pie crust and sauces out of the fridge. Pour half of the filling over the graham pie crust. With a spoon, put one sauce, than the other, until 1/2 is used.
Swirl with a knife. Pour the rest of the filling and repeat the same procedure with the sauces.