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.  <\/strong><\/p>\n

  I happened across a raspberry version of this pie on Pinterest and knew immediately that I needed this in my mouth<\/del> 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. <\/strong><\/p>\n

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.<\/strong><\/p>\n

For the blackberry filling, sugar, cornstarch, salt…<\/p>\n

water…<\/p>\n

corn syrup…<\/p>\n

now blackberries…<\/p>\n

after cooking for a while, and we will let it cool for a while…<\/p>\n

now for the cream cheese layer, cream cheese & powdered sugar…<\/p>\n

mix, mix, mix…<\/p>\n

now time for some cool whip…<\/p>\n

mix, mix, mix…<\/p>\n

now into your pie crust…<\/p>\n

now for the cooled blackberry goodness (yeah its a bit messy, but cover it with some whipped cream hehe)…<\/p>\n

and enjoy!!!<\/p>\n

<\/p>\n

\t\t

<\/div>\t

Easy Blackberry Cream Pie<\/div>\t

2016-05-13 09:51:52<\/div>\t\t

Delicious, gooey and flavorful raspberry pie with a cream layer.<\/div>\t

\t\t

\n\t\t\t

\n\t\t\t\t

<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t

<\/div>\n\t\t\t<\/div>\n\t\t\t

Write a review<\/div>\n\t\t<\/div>\t\t

Save Recipe<\/a><\/div>\t\t

Print<\/div>\t<\/div>\t

<\/div>\t

\t\t

<\/div>\t\t

\t\t\t

THE BLACKBERRY FILLING<\/div>\t\t\t

\t\t\t\t
1. 3\/4 Cup of Granulated Sugar.<\/li>\t\t\t\t
2. 3 Tablespoons of Cornstarch.<\/li>\t\t\t\t
3. 1\/8 Teaspoon of Salt.<\/li>\t\t\t\t
4. 3\/4 Cup of Water.<\/li>\t\t\t\t
5. 2 Tablespoons of Corn Syrup.<\/li>\t\t\t\t
6. 8 Ounces of Frozen Blackberries, Thawed.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
   \t\t\t

   THE CREAM CHEESE CENTER<\/div>\t\t\t

   \t\t\t\t
   1. 6 Ounces of Cream Cheese, Room Temperature.<\/li>\t\t\t\t
   2. 3\/4 Cup of Powdered Sugar.<\/li>\t\t\t\t
   3. 6 Ounces of Cool Whip.<\/li>\t\t\t\t
   4. 1 Pre-Made Graham Cracker Crust (I Used Keebler).<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
      \t\t\t

      FOR THE BLACKBERRY FILLING<\/div>\t\t\t

      \t\t\t\t
      1. In a medium saucepan on medium heat, place your sugar, cornstarch, water and salt and whisk together.<\/li>\t\t\t\t
      2. 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.<\/li>\t\t\t\t
      3. Remove from the heat and let cool completely.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
         \t\t\t

         FOR THE CREAM CHEESE CENTER<\/div>\t\t\t

         \t\t\t\t
         1. With a handheld or stand mixer with paddle attachment beat your cream cheese and powdered sugar together until smooth.<\/li>\t\t\t\t
         2. Now add your cool whip to your cream cheese\/powdered sugar mixture and beat until just mixed in.<\/li>\t\t\t\t
         3. Evenly spread your cream cheese mixture into the bottom of your pie crust.<\/li>\t\t\t\t
         4. Once your blackberry filling is completely cooled pour onto your cream cheese center, cover and refrigerate for at least 2 hours before serving.<\/li>\t\t\t\t
         5. Top with some whipped cream if so desired and enjoy!<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
            \t\t\t

            Notes<\/div>\t\t\t

            \t\t\t\t
            1. 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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
               \n Adapted from Life In The Lofthouse <\/div>

               \n Adapted from Life In The Lofthouse\n <\/div>

               HOLLY'S CHEAT DAY https:\/\/www.hollyscheatday.com\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

               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…<\/p>\n

               Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":7028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[15,13],"tags":[],"yoast_head":"\n