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.
📖 Recipe Card
Blackberry Cream Pie
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)
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.
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.
- Transfer the cooked berries to a food processor and puree until smooth (being careful not to burn yourself).
- 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.
- 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.
- 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.
Karis says
This pie is fantastic, although I did change 1 thing. I went ahead and gave it 5 stars anyway because I'm sure it would be great even without my change. I just looked at the very amount and thought it wasn't nearly enough, so I used 10 ounces instead of 6. It created more filling, but that was definitely not a problem. So yummy! (The app isn't letting me check what I wrote, so I apologize if there are any mistakes.)
Angela Latimer says
I used my extra filling for parfaits (and they were AMAZING!). So, no, there's no such thing as making too much of the blackberry cream 😍
JR says
Great recipe-easy to make
Anonymous says
HERMOSSA RECETA. ME ENCANTO!
"BEAUTIFUL RECIPE. I LOVED!"