This recipe is a simple, No Bake, creamy piece of deliciousness! It’s packed with Blackberry flavour. Here I had already made some pastry cases and stored in my freezer, but you can buy them ready made. I also made individual pies, and all you need to do is divide the recipe filling by 4 to get 1 portion. real easy and very quick to make!
Prep Time: 5 minutes
Cook Time: nil if using ready cooked pie crust.
Yield: 6 servings
INGREDIENTS
The Base
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.
The Filling
3/4 cup or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
2/3 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
***Hold back a couple of nice shaped blackberries for the garnish if you wish.
NOTES:
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!
INSTRUCTIONS
1. Ok, this is real easy! In a deepish 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 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 and oooey gooey!
*** You can also add a layer of whipped cream on the top if you are feeling really wicked!
- inch You will need an 8 - 9 cooked pastry case. I used my own pecan pastry.
- inch See HERE if you would like to make your own Shortcrust pastry. The measures will give you one 9 pastry case.
- 200 ml / 7 fl oz fresh whipping cream
- 200 g / 7 oz cream cheese room temperature
- 100 g / 3 1/2 oz of Blackberries fresh or frozen
- 1 - 2 Tablespoons Icing sugar / powdered sugar optional
-
In a deepish 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.
-
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 and oooey gooey!
Lisa says
28th March 2018 at 2:09 amThis 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.