Blackberry Silk Pie
Indulge in the creamy decadence of a Blackberry Silk Pie, a luscious dessert that combines the sweet-tart flavor of fresh blackberries with a velvety cream filling. This no-fuss recipe features a buttery graham cracker crust, a dreamy cream cheese and whipped cream layer, and a vibrant homemade blackberry topping that delivers a burst of fruity goodness in every bite. Perfectly balanced and irresistibly smooth, this pie makes a stunning centerpiece for gatherings or a delightful ending to any meal. With its easy steps, fresh ingredients, and elegant presentation, this chilled pie is a celebration of seasonal fruits and rich textures. Garnish with fresh blackberries for an extra touch of sophistication, and get ready to wow your guests!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter
- 2.5 cups Fresh blackberries
- 1 cup Water
- 0.75 cup Granulated sugar (for filling)
- 2 tablespoons Cornstarch
- 8 ounces Cream cheese, softened
- 0.75 cup Powdered sugar
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 0.5 cup Fresh blackberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and 3 tablespoons of granulated sugar together. Add the melted butter and stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form a crust. Bake for 8 minutes, then remove from the oven and let cool completely.
In a medium saucepan over medium heat, combine 2.5 cups of fresh blackberries, 1 cup of water, 0.75 cup of granulated sugar, and 2 tablespoons of cornstarch. Cook, stirring frequently, until the mixture thickens and begins to boil. Remove from heat and let cool to room temperature, then strain to remove seeds if desired.
In a large mixing bowl, beat the cream cheese and powdered sugar together with an electric mixer until smooth and fluffy.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Fold the whipped cream gently into the cream cheese mixture until combined.
Spread the cream cheese and whipped cream mixture evenly over the cooled graham cracker crust.
Layer the cooled blackberry mixture on top of the cream layer, spreading it evenly.
Chill the pie in the refrigerator for at least 4 hours or until set.
Before serving, garnish the pie with fresh blackberries and additional whipped cream if desired. Slice and enjoy!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 59.1 g | 22% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 44.3 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
