Boysenberry Pie

By:  Grandma Walling

3/4 C. Graham Cracker Crumbs

1 tblsp butter or margarine, melted

1 8 oz. cream Cheese softened

1/2 C. Creamed Cottage Cheese, small curd

1/2 C. Sugar

3 tblsp lemon juice

2 teasp grated lemon peel

2 eggs

 1 C dairy Sour Cream

2 tblsp Sugar

1 teasp vanilla

Boysenberry Topping:  There is no recipe for this so I improvise.  Take berries, about 2 cups, put in a sauce pan with about 1/4 C water, a tablespoon or so of cornstarch and about 1/4 C-1/3 C sugar. Simmer to blend and cook down.

1. Mix crumbs, 1 tblsp sugar and butter. Press into bottom and sides of 9 inch pie plate.   Bake 6-8 minutes. Cool.
2. Measure cream cheese, cottage cheese, 1/2 C. sugar, lemon juice, peel and eggs in blender on medium speed until well blended and smooth.  Pour into cooled crust.  Bake until set, about 20-25 minutes.
3. Reduce heat to 250 degrees.  Mix sour cream, 2 tblsp sugar and vanilla.  Spread over warm cheese mix.  Bake 5 more minutes. Cool on wire rack.  Spoon topping over pie after it is all somewhat cool.  Refrigerate at least four hours.