Blackberry Cream Pie
Blackberry cream pie has a light and creamy base inside a flaky pie shell, topped with a layer of velvety smooth blackberry purée and topped with sweetened whipped cream.
Equipment
- 9" pie plate
- aluminum foil
- pie weights or dried beans
- fork or potato masher
- fine mesh strainer
- medium saucepan
- stand mixer or large mixing bowl and electric mixer
- mixing bowls of various sizes
Ingredients
- 1 single crust pie dough for a 9” pie
- Half and half
- 1 quart or 4 cups of fresh blackberries* plus additional for garnish
- 2/3 cup + 2 Tablespoons cold water divided
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 0.25 oz package unflavored gelatin
- 3 oz. softened cream cheese
- 2 cups heavy whipping cream
Instructions
For the pie shell
- Preheat oven to 425° F and adjust the oven rack to the middle of the oven.
- Roll out 1 single crust pie dough for a 9” pie and press into 9” pie pan. Prick gently all over with fork.
- Cover center of pie crust with aluminum foil and fill with pie weights (or dried beans). Brush edges of pie crust with Half and half.
- Bake 7 minutes. After 7 minutes, remove the pie weights and foil. Return pie crust to oven and bake an additional 5 minutes, uncovered. Cool on a wire rack before filling.
For the pie filling
- Place 1 quart or 4 cups of fresh blackberries* into a bowl. Reserve a few of the blackberries for garnish if desired and set aside. In a large mixing bowl, crush the blackberries using a fork or potato masher.
- Add 1/3 cup of water from the 2/3 cup + 2 Tablespoons cold water total to the crushed blackberries; press through a fine mesh strainer to remove the large seeds and cores into a medium sized saucepan.
- Add 1/2 cup of the granulated sugar from the 1 cup granulated sugar and the 2 teaspoons lemon juice to the blackberry mixture. Heat on medium heat until bubbly.
- Combine the remaining 1/3 cup water with the 3 Tablespoons cornstarch; whisk into the blackberry mixture and continue to stir over medium heat until mixture thick.
- Remove from heat, Dissolve the gelatin with the remaining 2 Tablespoons cold water; stir into blackberry mixture. Allow the mixture to cool to room temperature.
- Once blackberry mixture is room temperature, place the 1/4 cup granulated sugar with the 1 cup of the heavy whipping cream in the bowl of a stand mixer or use a large mixing bowl and electric mixer. Whip the heavy whipping cream and sugar until soft peaks form.
- In a separate mixing bowl, whip the 3 oz. softened cream cheese until fluffy; fold into the sweetened whipped cream.
- Spread the whipped cream and cream cheese mixture into the cooled pie shell. Gently top the cream mixture with the cooled blackberry mixture. Chill at least 2 hours to allow the blackberry mixture to set.
- Whip the additional 1 cup of heavy whipping cream with 1/4 cup granulated sugar for the top of the pie. Garnish the pie with additional blackberries if desired
Notes
Tips for Blackberry Cream Pie
- You can pre-bake the pie crust up to 3 days in advance (store in an airtight container)
- This pie will keep refrigerated for up to 3 days
- This pie does not freeze well
- Not a fan of blackberries? Raspberries or blueberries make a great substitute.
- If using frozen berries, allow to thaw completely. Measure the juice from the berries and add water to make 2/3 cup liquid.
- Makes 8 larger slices or 12 smaller slices
Nutrition
Serving: 1sliceCalories: 471kcalCarbohydrates: 45gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 44mgSodium: 131mgPotassium: 256mgFiber: 7gSugar: 26gVitamin A: 834IUVitamin C: 26mgCalcium: 69mgIron: 1mg
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