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!
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.
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.
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.