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Home » Recipes » Pies & Tarts

Last Updated: Sep 16, 2021 by Angela Latimer · 2 Comments

Blackberry Cream Pie

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pin image with the top showing easy almost no bake blackberry cream pie shown overhead on a marble round stand with grey background and fresh blackberries added to the center top of the pie before serving garnished with a few single mint leaves with text header between then a vertical overhead of the cream pie and a single slice removed served on a glass plate next to the rest of the pie

This easy to make Blackberry Cream Pie is a combination of crunchy, buttery graham cracker crust and a rich, tasty cream pie filling made from fresh blackberries! The whole pie is assembled then chilled in the freezer, for a perfect way to cool off in the summer and enjoy this lush dessert!

small square image of easy almost no bake blackberry cream pie shown overhead on a marble round stand with grey background and fresh blackberries added to the center top of the pie before serving garnished with a few single mint leaves
This easy summertime pie is the perfect way to serve up fresh blackberries in an amazingly flavorful dessert!

Blackberry Cream Pie Recipe

There's nothing better than a summer dessert made from fresh berries! This blackberry cream pie is a super easy dessert that can be completely no-bake, or 'almost' no bake if you opt to brown the graham cracker crust.

The creamy blackberry filling is paired perfectly with the crunchy, buttery texture of the graham cracker crust. The lime used to make the puree sets off and highlights the blackberry flavor so beautifully, it will be your new go-to flavor pairing for all things blackberry!

How To Make Blackberry Cream Pie {An 'Almost' No Bake Dessert}

Make the Graham Cracker Crust

To start, make your graham cracker crust using whole graham crackers or graham cracker crumbs ( you can also use a pre-made, store bought graham cracker crust ). Combine 1 ½ cups graham cracker crumbs, or 10 crushed graham crackers, with 3 tablespoons of sugar, then add 7 tablespoons of melted butter.

Mix using a fork until crumbly, then transfer to your pie or tart pan. Press firmly using the back of a measuring cup until the bottom crust is even. Next, use your fingers coat the sides of the pan with an even layer of the graham cracker crust.

Bake for 7 - 8 minutes at 375ºF ( 190ºC ) or until the crust is lightly golden. Remove from the oven and allow to cool completely before filling.

Make the Blackberry Puree

In a small sauce pan, combine the 6 ounces ( roughly 1 ¼ cup ) of fresh or thawed, frozen blackberries with sugar and lime juice. Stir and heat over medium, stirring occasionally. *I use the back of my spoon or spatula to crush and break up the berries a bit, to help this process along.

Cook until the berries are soft and the juices have been released, about 5 minutes. Your blackberries turn color as well, they will be reddish when done.

3 step photo of making the blackberry puree from fresh blackberries with sugar and lime juice

Transfer the blackberry sauce into the bowl of your food processor, being careful not to get the hot liquid on yourself. Pulse the blackberries until smooth, then strain through a fine mesh sieve into a small clean bowl. Set aside and allow the puree to cool completely. *This should yield about ¾ cup of the puree.

Make the Blackberry Cream Pie Filling

In a large mixing bowl, combine the blackberry puree with a 14 ounce can of sweetened condensed milk, set aside. Use a cooled mixing bowl ( or the bowl of your stand mixer, cooled ) to whip the heavy cream.

Start on low speed using the whisk attachment until bubbles are formed, then increase the speed to medium. Whip the heavy cream until stiff peaks are formed. *An 8 ounce container of Cool Whip or whipped topping can also be used. For easier setting of your cream pie, you can also use my homemade stabilized whipped cream ( homemade Cool Whip ).

2nd 3 step photo of making the blackberry cream pie filling from the blackberry puree sweetened condensed milk and fresh homemade whipped cream

Gently fold the whipped cream into the blackberry mixture in 3 portions, work carefully to keep the aerated whipped cream from deflating. Repeat three times until all of the whipped cream has been incorporated, and the cream pie filling is smooth.

Pour the filling into your prepared graham cracker crust, then smooth the filling. *I had some excess filling as I was using a 9 inch tart pan vs a pie pan for my blackberry cream pie.

Freeze the pie for a minimum of 4 hours before garnishing and serving. Top with additional whipped cream ( see below ), fresh blackberries, a few sprigs of mint or mint leaves, if desired.

vertical overhead of the cream pie and a single slice removed served on a glass plate next to the rest of the pie

For homemade whipped cream, use 1 cup heavy whipping cream with 2 tablespoons of confections sugar ( powdered sugar ) and 1 teaspoon of vanilla extract or vanilla bean paste. Whip as directed for the whipped cream portion of the filling.

Note that the graham cracker crust can be made and chilled in the refrigerator before filling, rather than baked. This has always worked exceptionally well for me, since the cream pie is frozen for 4 hours before serving. *Chill for one hour in the refrigerator.

📖 Recipe Card

easy almost no bake blackberry cream pie shown overhead on a marble round stand with grey background and fresh blackberries added to the center top of the pie before serving garnished with a few single mint leaves
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4.97 from 27 reviews

Blackberry Cream Pie

This easy to make Blackberry Cream Pie is a combination of crunchy, buttery graham cracker crust and a rich, tasty cream pie filling made from fresh blackberries! The whole pie is assembled then chilled in the freezer, for a perfect way to cool off in the summer and enjoy this lush dessert!
Author | Angela Latimer
Servings: 12 servings
Calories: 303kcal
Prep 20 minutes minutes
Cooking 15 minutes minutes
Chilling Time 4 hours hours
Total Time 4 hours hours 35 minutes minutes
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Ingredients
 

  • 1 Graham Cracker Crust (see recipe)

Blackberry Puree

  • 6 oz blackberries (fresh or frozen - roughly 1 ¼ cups berries)
  • ½ lime (juiced, roughly 1 tablespoon)
  • ¼ cup sugar

Blackberry Cream Pie Filling

  • 14 oz sweetened condensed milk (1 14 ounce can)
  • ¾ cup blackberry puree
  • 1 ½ cups heavy whipping cream (cold, whipped)
  • ½ cup blackberries (optional, garnish)
  • 2 mint leaf (optional, garnish)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Graham Cracker Crust

  • Follow the graham cracker crust recipe instructions to form your crust for the blackberry cream pie. Bake the crust for 7-8 minutes, then cool completely.
    graham cracker crust firmly packed into a baking dish and ready to chill or bake before filling

Blackberry Puree

  • Combine the blackberries, lime juice and sugar in a small saucepan. Simmer over medium heat, stirring occasionally for about 5 minutes until the berries turn reddish in color and the juices have been released. *I use my spoon or spatula to break apart or smash the berries, helping the process along.
    blackberries with sugar and lime in a saucepan to simmer and make the blackberry puree
  • Transfer the cooked berries to a food processor and puree until smooth (being careful not to burn yourself).
    blackberry sauce after simmering to release the juices and in the food processor bowl ready to puree
  • Strain the pureed blackberry juice through a fine mesh sieve, then set aside to cool. *You should yield roughly ¾ cup of blackberry puree.

Blackberry Cream Pie Filling

  • Combine the blackberry puree and sweetened condensed milk in a large mixing bowl, set aside.
    blackberry puree combined with sweetened condensed milk after cooling and before adding the whipped cream
  • Whip the heavy cream in cooled bowl, starting on low speed until bubbles form. Increase speed to medium and whip until stiff peaks are formed. Fold the whipped cream into the blackberry puree in three portions, carefully folding each portion in to retain the aeration achieved by whipping the cream.
    folding in the first portion of whipped cream to the blackberry puree base to make the blackberry cream pie filling
  • Continue adding the whipped cream until your pie filling is creamy and smooth. Pour the filling into the prepared graham cracker crust, smooth, and freeze for a minimum of 4 hours before garnishing and serving. Top fully chilled blackberry cream pie with fresh blackberries and a few mint leaves to garnish, if desired.
    blackberry cream pie filling fully combined and ready to pour into the graham cracker crust before freezing to set up

Notes

For homemade whipped cream, use 1 cup heavy whipping cream with 2 tablespoons of confections sugar ( powdered sugar ) and 1 teaspoon of vanilla extract or vanilla bean paste. Whip as directed for the whipped cream portion of the filling.
Note that the graham cracker crust can be made and chilled in the refrigerator before filling, rather than baked. This has always worked exceptionally well for me, since the cream pie is frozen for 4 hours before serving. *Chill for one hour in the refrigerator.

Nutrition

Calories: 303kcal (15%) | Carbohydrates: 34g (11%) | Protein: 4g (8%) | Fat: 17g (26%) | Saturated Fat: 9g (56%) | Cholesterol: 52mg (17%) | Sodium: 120mg (5%) | Potassium: 184mg (5%) | Fiber: 1g (4%) | Sugar: 25g (28%) | Vitamin A: 556IU (11%) | Vitamin C: 5mg (6%) | Calcium: 122mg (12%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert Recipes, Fruit Desserts, No Bake Desserts, Pie Recipes
Cuisine American
« Graham Cracker Crust
Leftover Turkey Carnitas »

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Comments

    4.97 from 27 votes (25 ratings without comment)

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  1. JR says

    August 24, 2024 at 7:28 am

    5 stars
    Great recipe-easy to make

    Reply
  2. Anonymous says

    October 23, 2023 at 7:42 am

    4 stars
    HERMOSSA RECETA. ME ENCANTO!
    "BEAUTIFUL RECIPE. I LOVED!"

    Reply

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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