Smooth and creamy blackberry filling nestled in a crispy graham cracker crust and finished with homemade blackberry topping!
Sadly, the end of blackberry season is upon us. Although I definitely look forward to the beginning of fall and all of its comforting flavors, berry season never lasts quite as long as I’d like it to.
So as a last hurrah, I decided to squeeze just one more blackberry dessert in before summer’s end…
Why You’ll Love This Blackberry Cream Pie
Luscious Blackberry Topping: Made with four whole cups of fresh blackberries, this topping is brimming with luscious blackberry flavor. In addition to being generously spooned on top of the pie, this topping is also incorporated into the filling, infusing it with natural blackberry sweetness.
Light and Fluffy Blackberry Filling: This filling is light, fluffy, and absolutely heavenly. It’s sweetened with the perfect amount of blackberries (thanks to the homemade topping), and it’s not overly sweet.
Crisp Graham Cracker Crust: The graham cracker crust is crisp, buttery, and pairs so incredibly well with the blackberry filling. It’s also spiced with a dash of cinnamon, adding a nice warmth to the pie.
Simple to Make: This pie is super simple to make and requires very little baking. As a matter of fact, baking the crust is totally optional, so it might as well be a no-bake recipe. Not to mention, this pie is fantastic for making ahead!
Tips For Making Blackberry Cream Pie
Chill and Bake the Crust: Even though graham cracker crusts don’t necessarily have to be baked, I like the added insurance of a crispy, crunchy crust that won’t turn soggy. Baking also adds more flavor by toasting the graham crumbs and caramelizing the sugar. However, BEFORE baking the crust, I highly recommend chilling it in the freezer for 15 minutes. This allows the butter to solidify, ensuring that the crust doesn’t slump or slide down the sides of the pie dish in the hot oven.
Simmer the Blackberries: When it comes to berries, blackberries are probably the juiciest berry of them all. So in order to make a topping that’s nice and thick, it’s essential to cook off/reduce some of the natural juices released from the blackberries. Reducing the juices also concentrates the flavor, boosting the sweetness of the blackberries. Once the berries start to boil, reduce the heat to simmer for about 5 minutes.
Use Cornstarch to Thicken: Cornstarch is always my thickener of choice when it comes to berry toppings since it has double the thickening power of flour and it results in a nice glossy finish. To prevent clumping or stubborn lumps from forming, I’ve found that the best method is to thoroughly whisk the cornstarch into the sugar (along with cinnamon and salt) before tossing it into the blackberries. The granules of sugar break up the cornstarch so that it blends more evenly into the berries.
Strain Some of the Seeds: As I mentioned earlier, some of the blackberry topping is incorporated into the filling. However, before you blend that topping into the filling, strain it first. Eliminating all of the blackberry seeds will result in a filling that’s silky smooth and deliciously mousse-like. For this recipe, you’ll strain 3/4 cup of the blackberry topping, and you should end up with about 1/3 cup once it’s fully strained.
Use Softened Cream Cheese: While it might seem like an unnecessary step, allowing the cream cheese to sit out at room temperature for an hour does produce the smoothest filling. As someone who’s rushed this step way too many times, I can assure you that this step definitely makes a difference. Just take my word for it. You’ll be thanking me when you don’t have tons of tiny bits of cream cheese throughout your filling that REFUSE to blend. If you’re in a hurry, you can also gently heat the unwrapped cream cheese in the microwave at 10-15 second intervals until it’s just softened enough.
Spice with Cinnamon: Cinnamon is probably my favorite spice. It’s warm, earthy, and elevates the sweetness of most anything it’s added to. That’s why I added a dash of cinnamon to the graham cracker crust as well as the blackberry topping. Cinnamon enhances the natural honey flavor of the graham crackers, adding more depth and warmth to the crust. As for the blackberries, cinnamon balances out the tartness of the berry, while also complementing the berry’s natural flavor.
Can I use frozen blackberries?
Absolutely! Frozen blackberries work just as well as fresh blackberries in this recipe. In fact, I ended up using frozen blackberries that I had flash-frozen from last summer’s picking.
Does this pie freeze well?
Yes, it does! I would recommend cutting individual slices, placing them onto a plate in the freezer, and chilling until frozen solid. Once frozen, wrap each slice in plastic wrap, then place in a freezer-safe ziplock bag or container in the freezer. To thaw, simply unwrap a slice, place it onto a plate, and let sit at room temperature for about 30 minutes. You can also freeze the whole pie in a freezer-safe container. Keep in mind that the blackberry filling will stain some of the whipped cream, so it won’t look totally picture perfect.
Blackberry Cream Pie
Ingredients
Graham Cracker Crust:
- 1 ⅓ cups crushed graham cracker crumbs (about 10 crackers)
- 3 Tablespoons brown sugar
- 5 Tablespoons butter, melted
- ½ teaspoon cinnamon
Blackberry Topping:
- 4 cups blackberries, fresh or frozen
- ½ cup granulated sugar
- 5 teaspoons cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon salt
Blackberry Cream Filling:
- ¾ cup blackberry topping (from recipe)
- 1 cup heavy cream
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Whipped Cream:
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- ⅛ teaspoon almond extract (optional)
Instructions
Make the Crust:
- Spray a 9-inch pie dish with nonstick cooking spray; aside. Combine the graham cracker crumbs, brown sugar, melted butter, and cinnamon in a medium bowl. Press mixture into the bottom and up the sides of the pie dish. Place in the freezer for 15 minutes while you preheat the oven to 350ºF.
- Once chilled, bake the crust for 8-10 minutes. Remove from oven and allow to cool completely.
Make the Topping:
- In a medium saucepan, heat the blackberries over medium heat until they soften and their juices start to release, about 2-3 minutes. Simmer for about 5 minutes to allow the juices to reduce slightly. In a separate bowl, combine the sugar, cornstarch, cinnamon, and salt. Add mixture to the blackberries and continue cooking until it begins to thicken, about 2-3 minutes. Pour into a shallow bowl, and place in the refrigerator to cool completely.
Make the Filling:
- Place a fine mesh sieve over a bowl. Pour 3/4 cup of the blackberry topping into the sieve, straining out the seeds and solids. You should end up with about 1/3 cup strained berry sauce, set aside.
- In the chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to another bowl and return bowl to mixer.
- Replace whisk attachment with paddle attachment. Beat the cream cheese on high until smooth and creamy. Add the sugar, beating until completely combined. Add the strained blackberry topping, vanilla, and salt, beating on high until incorporated.
- Add about a third of the whipped cream, and mix until just combined. Remove bowl from mixer and fold in the rest of the whipped cream with a rubber spatula.
- Pour the filling into the crust and use an offset spatula or butterknife to create a smooth surface. Pour the rest of the blackberry topping evenly on top. Chill in the refrigerator for at least 8 hours or overnight.
Make the Whipped Cream:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the powdered sugar, vanilla, and almond extract, and continue beating until stiff peak form. Transfer whipped cream to a pastry bag fitted with a large star tip, and pipe it along the border of the pie. Slice, serve, and enjoy!