Creamy Blackberry Pie, a simple whipped fresh blackberry mousse using fresh cream and cream cheese, in a sweet buttery pastry case. A delicious summertime dessert.
This no bake sweet pie recipe is a simple, creamy fresh fruit dessert using basic ingredients and only takes a matter of minutes to make.
For the filling, we've used fresh blackberries, mixed with some whipped cream, cream cheese and a little sugar. We've used our blackberry fool recipe to make the filling.
The base is made of a simple shortcrust pastry, and can be shop bought, ready cooked, or if you have off cuts like I often do from other pies I've made, I tend to make mini pastry cases, bake them and then freeze for another day.
Fresh blackberries, when in season are in abundance in the UK, growing along country lanes and if you have them in your garden, you will find you have a lot of berries to pick the whole summer! So check out our easy guide on how to freeze soft berries so you can use them during the Winter months too!.
zero if using ready-cooked pie crust.
You will need an 8 - 9 inch cooked pastry case. I used my own pecan pastry.
See HERE if you would like to make your own Shortcrust pastry. The measures will give you one 9 inch pastry case.
¾ cup or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
⅔ cup or 100 g of Blackberries fresh or frozen
1 - 2 Tablespoons Icing sugar / powdered sugar (optional)
A handful of White Chocolate chips / small chunks (optional)
***Hold back a couple of nice shaped blackberries for the garnish if you wish.
Notes on variations:
When berries are not in season, I often use frozen ones & defrost them on kitchen paper. Always handy to have a bag of your favourite berries in the freezer!
Instead of cream cheese and cream, you can use creme fraiche, marscapone, etc. It will still taste delicious!
1. In a mixing bowl, add the cream cheese and whip until fluffy. Then add the cream, whip up again until thick.
2. Add the blackberries, you can whip them or fold them in, if you fold them, you will have chunks, if you whip, they will puree in with the cream mix. Then add the chocolate chips if using, and combine.
3. Taste the mix and add some Powdered sugar if needed. Usually 1 -2 Tablespoons. and whip it all together.
4. Transfer the mix to the pastry case and eat or chill for a few hours. If chilled, the mix will firm up a little, otherwise it's also nice when it's soft!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Quick Creamy Blackberry Pie
Creamy Blackberry Pie, a simple whipped fresh blackberry mousse using fresh cream and cream cheese, in a sweet buttery pastry case. A delicious summertime dessert
- 9 inch cooked pastry case.
- See HERE if you would like to make your own Shortcrust pastry. The measures will give you one 9 pastry case.
- 200 ml or 7 fl oz fresh whipping cream
- 200 g or 7 oz cream cheese, room temperature
- 100 g or 3 ½ oz of Blackberries fresh or frozen
- 1 - 2 Tablespoons Icing sugar / powdered sugar, optional
- 2 Tablespoons White chocolate chips (optional)
- In a mixing bowl, add the cream cheese and whip until fluffy. Then add the cream, whip up again until thick.
- Add the blackberries, you can whip them or fold them in, if you fold them, you will have chunks, if you whip, they will puree in with the cream mix.
- Taste the mix and add some Powdered sugar if needed. Usually 1 -2 Tablespoons. and whip it all together. Add the chocolate chips if using.
- Transfer the mix to the pastry case and eat or chill for a few hours. If chilled, the mix will firm up a little, otherwise it's also nice when it's soft!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 892Total Fat: 54gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 151mgSodium: 645mgCarbohydrates: 90gFiber: 4gSugar: 49gProtein: 14g
Nutrition information isn’t always accurate
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This pie is absolutely scrumptious! I used frozen blackberries since they are not in season now and whipped them into the cream. I managed to hide the pie in the back of the fridge until it set up. (I made it while no one was at home…it’s the only way!) My family loves blackberries, LOVED this pie, and voted it into the dessert hall of fame. Thank you so much for posting this recipe.