Happy Happy Monday y’all! What is it with me, that when the temperatures start to rise, I crave fruity pies? Maybe it has something to do with a lot of fruit pies are no bake, which is lovely when it’s 90 degrees outside, or maybe because they’re just really delicious? I suppose it doesn’t really matter does it since that’s what I was craving, it’s what I made and now what I’m sharing with y’all.
I happened across a raspberry version of this pie on Pinterest and knew immediately that I needed this in my mouth life ASAP. I absolutely love raspberries, but the blackberries right now are so incredible that I decided that was the version I was going to make.
Y’all this pie was/is eye rollingly good, like, wowza, holy moly, goodness gracious good. Is it gooey and messy? absolutely, but I kind of think that adds a bit of extra wonderfulness. I cut out one piece to photograph, gobbled it up, and pretty much ate the rest of the pie out of the pan with a spoon because I’m classy like that hehe, it’s that good. I hope this pie can brighten the beginning of your week and as always thanks so much for stopping by.
For the blackberry filling, sugar, cornstarch, salt…
water…
corn syrup…
now blackberries…
after cooking for a while, and we will let it cool for a while…
now for the cream cheese layer, cream cheese & powdered sugar…
mix, mix, mix…
now time for some cool whip…
mix, mix, mix…
now into your pie crust…
now for the cooled blackberry goodness (yeah its a bit messy, but cover it with some whipped cream hehe)…
and enjoy!!!
- 3/4 Cup of Granulated Sugar.
- 3 Tablespoons of Cornstarch.
- 1/8 Teaspoon of Salt.
- 3/4 Cup of Water.
- 2 Tablespoons of Corn Syrup.
- 8 Ounces of Frozen Blackberries, Thawed.
- 6 Ounces of Cream Cheese, Room Temperature.
- 3/4 Cup of Powdered Sugar.
- 6 Ounces of Cool Whip.
- 1 Pre-Made Graham Cracker Crust (I Used Keebler).
- In a medium saucepan on medium heat, place your sugar, cornstarch, water and salt and whisk together.
- Now add your corn syrup and blackberries, while stirring constantly, cook until the mixture thickens (this took about 8 minutes for me) and make sure it does not boil.
- Remove from the heat and let cool completely.
- With a handheld or stand mixer with paddle attachment beat your cream cheese and powdered sugar together until smooth.
- Now add your cool whip to your cream cheese/powdered sugar mixture and beat until just mixed in.
- Evenly spread your cream cheese mixture into the bottom of your pie crust.
- Once your blackberry filling is completely cooled pour onto your cream cheese center, cover and refrigerate for at least 2 hours before serving.
- Top with some whipped cream if so desired and enjoy!
- If you want to top your pie with fresh whipped cream like I did, with a whisk attachment, beat 1 1/2 cups of heavy whipping cream & 1/2 -3/4 cup of granulated sugar until smooth, then pipe or spoon on.
This pie looks absolutely scrumptious! I love the cream cheese layer!
Thank you so much! I absolutely loved it!