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Blackberries and Cream Pie

Source of Recipe

Southern Lady


Recipe Introduction

"This refreshing Blackberries and Cream Pie is a sweet treat!"

Recipe Link: https://tinyurl.com/r7euhfey

List of Ingredients

Crust:
â—¦  2 ½ cups graham cracker crumbs
â—¦  â…” cup unsalted butter, melted
â—¦  ¼ cup granulated sugar
â—¦  ¼ teaspoon kosher salt

Filling:
â—¦  5 ½ cups fresh blackberries, divided
â—¦  ½ cup granulated sugar
â—¦  1 teaspoon cornstarch
â—¦  2 tablespoons cold water
â—¦  1 teaspoon unflavored gelatin
â—¦  1 (8-ounce) package cream cheese, softened
â—¦  â…” cup confectioners’ sugar
â—¦  1 ½ cups heavy whipping cream, chilled



Recipe

Preheat oven to 350° F. Spray a 10-inch wide, 2-inch deep removable-bottom tart pan with baking spray with flour. (Or you can use a 10-inch deep dish pie plate.)

For crust:
In a large bowl, toss together graham cracker crumbs, melted butter, sugar, and salt until moistened. Using the bottom of a measuring cup, press crumb mixture into bottom and up sides of prepared pan. Bake until lightly browned, about 8 minutes. Let cool completely on a wire rack.

For filling:
In a medium saucepan, bring 3 cups blackberries and granulated sugar to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes, mashing berries occasionally with a fork. Place a fine-mesh sieve over a bowl. Press blackberry mixture with a spatula or a whisk through sieve. Discard seeds. (There should be about 1 cup juice.)

Place cornstarch in saucepan; whisk in blackberry juice. Bring to a boil over medium-high heat, whisking frequently. Reduce heat; simmer for 2 minutes. Remove from heat. Spoon into a bowl. Let cool completely. Cover and refrigerate â…” cup blackberry mixture. Reserve remaining â…“ cup blackberry mixture.

In a small microwave-safe bowl, place 2 tablespoons cold water; sprinkle with gelatin. Let stand until softened, about 5 minutes. Microwave on high until dissolved, 10 to 15 seconds. Let stand until lukewarm, about 10 minutes.

In a large bowl, beat cream cheese and confectioners’ sugar with a mixer at medium speed until creamy. Add cream and reserved â…“ cup blackberry mixture; beat at high speed until thickened. With mixer on low speed, add lukewarm gelatin mixture, beating until combined. Spread into prepared crust. Cover and refrigerate until chilled and set, about 6 hours.

Arrange remaining 2½ cups blackberries on tart. Serve with remaining â…” cup blackberry mixture.

Makes one 10-inch tart