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!

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.

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 ).

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.

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.