It’s summer, and it’s hot. No-bake desserts suddenly become a priority for me when the heat index is 110F. It goes without saying that sweets are a priority, so dessert IS happening regardless of the weather. This no-bake Blackberry Cream Pie is just what I needed to beat the heat!
This no-bake Blackberry Cream Pie has a classic graham cracker crust filled with light-as-air blackberry cream, topped with fresh vanilla bean whipped cream and fresh blackberries! It’s light, refreshing, and delicious! Perfect for these hot summer days. Bonus: the only bake time is 10 minutes for the crust. Okay, okay…so it’s *almost* no-bake. Just crank the AC for those ten minutes. Trust me, it’s worth it.
And can we talk about that color? I la-la-LOVE that pretty purple! <3
While the recipe is easy overall, there are several components to the pie. You have to make the crust, blackberry puree, filling, and whipped cream. Oh, and then you have to wait 4 hours for it to chill in the freezer. Like most no-bake desserts, it takes patience, but the end result satisfies your sweet tooth without warming your kitchen (much).
The only “specialty” ingredient that I use in the recipe is vanilla bean paste. It adds some seriously delicious vanilla flavor to the whipped cream. You can substitute with vanilla extract if you like. I always have vanilla bean paste on-hand because it’s my faaaaaave. If you’re looking to purchase vanilla bean paste and can’t find it in your local grocery store (I never can), you can find it online [here].
After 4 hours in the freezer, the pie will be all set! You’ll want to let it sit at room temperature about 30 minutes for it to be the right consistency for cutting/eating. That said…if you don’t wait it’s kind of like an ice cream pie, and there’s seriously nothing wrong with that! 😀
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Recipe inspired by Inquiring Chef’s strawberry cream pie (link here).
Blackberry Cream Pie
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- 5 Tbsp unsalted butter, melted
- 6 oz blackberries
- 1 Tbsp lime juice
- ¼ cup sugar
Blackberry Cream Filling:
- ⅔ cup sweetened condensed milk
- ¾ cup blackberry puree
- 1½ cups heavy (whipping) cream, cold
Vanilla Bean Whipped Cream:
- 1 cup heavy (whipping) cream, cold
- 2 Tbsp powdered sugar
- ½ tsp vanilla bean paste (see note)
- fresh blackberries
- Preheat oven to 350° F. In a medium bowl, combine graham cracker crumbs and melted butter. Stir until all crumbs are coated in the butter. Transfer to a 9" pie plate, and press the crumbs into the bottom and up the sides.
- Bake crust until just golden, about 10 minutes. Cool completely.
- In a small saucepan, combine blackberries, lime juice, and sugar. Stir to combine. Cook over medium heat until berries are soft and liquid is released. Transfer mixture to the bowl of a food processor.
- Pulse berry mixture in the food processor until smooth. Strain using a fine-mesh strainer. You should end up with about ¾ cup juice. Set aside to cool completely.
- In a large bowl, combine sweetened condensed milk and blackberry puree. Set aside.
- In the bowl of a stand mixer, use the whisk attachment to whip the cream to stiff peaks. Fold the whipped cream into the blackberry mixture in three additions, working gently so as not to deflate the whipped cream.
- Pour filling into cooled crust and smooth the top. Freeze at least 4 hours.
For Whipped Cream:
- Place cold heavy cream, powdered sugar, and vanilla bean paste (see note) in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
- Top the pie with the whipped cream and fresh berries. Pull the pie from the freezer about 30 minutes before you want to serve it.Enjoy!