Blackberry Cream Pie
Smooth and creamy blackberry filling nestled in a crispy graham cracker crust and finished with homemade blackberry topping!
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!