Blackberry Cream Pie

Name: Blackberry Cream Pie
Prep time: 30 min
Cook time: 20 min
Ingredients: 1½ cups graham cracker crumbs; 5 Tbsp unsalted butter, melted; 6 oz blackberries; 1 Tbsp lime juice; ¼ cup sugar; ⅔ cup sweetened condensed milk; ¾ cup blackberry purée; 1½ cups heavy (whipping) cream, cold; 1 cup heavy (whipping) cream, cold; 2 Tbsp powdered sugar; ½ tsp vanilla bean paste ((see note)); fresh blackberries

Jump to Recipe Print Recipe

It's summer, and it's hot. No-bake desserts suddenly become a priority for me when the heat index is 110 F. 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 we needed to beat the heat!

Slice of Blackberry Cream Pie on a plate.

This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

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

If you love blackberries, check out my recipes for Blackberry Lavender Brownie Pie, Blackberry Lemon Meringue Pie, and Blackberry Lemon Bread!

Jump to:

Ingredients
Instructions
Frequently Asked Questions
Other Posts You May Like
Blackberry Cream Pie
💬 Comments

Blackberry Cream Pie in white pie plate with fresh blackberries on top.

Ingredients

While the recipe is easy overall, there are several components to the pie. You have to make the crust, blackberry purée, 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).

Graham Cracker Crust Ingredients

Graham Cracker Crumbs - You can't have a graham cracker crust without them! 😉
Unsalted Butter - To hold the crust together. Unsalted so that your crust isn't salty.

Blackberry Purée Ingredients

Blackberries - For flavor (and gorgeous color)! You can use fresh or frozen berries.
Lime Juice - The acidity of the lime juice helps to balance the sweetness, and enhances the taste of the berries.
Sugar - For sweetness.

Blackberry Cream Filling Ingredients

Sweetened Condensed Milk - For sweetness and to help hold the filling together.
Blackberry Purée (made above) - For flavor.
Heavy (Whipping) Cream - To lighten the filling. It's so light and airy!

Whipped Cream Ingredients

Heavy (Whipping) Cream - You can't make whipped cream without it! You want the cream to be cold. If you chill your bowl and whisk attachment as well, the cream will whip up taller and more quickly!
Powdered Sugar - For sweetness. I use powdered sugar because it dissolves completely and the cornstarch in the powdered sugar helps the whipped cream to hold up better.
Vanilla Bean Paste - For flavor and beautiful black vanilla bean flecks in the whipped cream! You can substitute with vanilla extract if you like.

Closeup top view of Blackberry Cream Pie.

Instructions

How to Make the Graham Cracker Crust

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.

How to Make the Blackberry Purée

In a small saucepan, combine blackberries, lime juice, and sugar. 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. Set aside to cool completely.

How to Make the Blackberry Cream Filling

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.
Pour filling into cooled crust and smooth the top. Freeze at least 4 hours.

How to Make the Vanilla Bean Whipped Cream

Place cold heavy cream, powdered sugar, and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. 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.

Frequently Asked Questions

Can this Blackberry Cream Pie be made in advance?

Yes! The pie, minus the whipped cream and fresh berries, will keep in the freezer (well wrapped) for up to three months! Just add the whipped cream and berries when you're ready to serve!

What flavor variations can I make?

This pie can be made with any kind of berry (or berries) you like! Strawberry cream pie, raspberry cream pie, mixed berry cream pie!

Partially eaten slice of Blackberry Cream Pie.

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! 😀