This show-stopping Blackberry Pie is the perfect layered combo of freshly whipped cream, sweet yet tart berries, and silky cream cheese. There is no better way to use the plethora of ripe Pacific Northwest blackberries than in this quintessential summer dessert!
1 Pie Shell, precooked and cooled (I use this foolproof recipe or store-bought)
5 cups Blackberries, divided
4 tablespoons Cornstarch
1 1/2 cups + 2 tablespoons Sugar, divided
8 oz Cream Cheese, room temperature
2 tablespoons Half & Half
2 teaspoons Vanilla, divided
1 cup Heavy Whipped Cream
2 tablespoons Powdered Sugar
In a saucepan over medium-low heat, combine 4 cups blackberries, cornstarch and 1 1/2 cups sugar. Mash berries and cook until thick, stirring frequently along the bottom to prevent burning. Cool to room temperature.
Using a mixer, beat the cream cheese, 2 tablespoons sugar, half & half, and 1 teaspoon vanilla until soft. Spread cheese mixture inside the bottom of the pie shell. Top with blackberry mixture. Chill 4 hours to set.
Securing the whisk attachment to your mixer, mix the heavy whipping cream on high speed until it just starts to thicken. Add the powdered sugar and 1 teaspoon vanilla, and mix until stiff peaks form (do not over beat). Top chilled pie with sweetened whipped cream and decorate with remaining whole berries. Enjoy with those you love!
Keep refrigerated; stores well in refrigerator for up to 5 days.
Yields ~ 8 servings
Active Time ~ 30 minutes
Total Time ~ 5 hours