Fresh Berry Cardamom Cream Pie
Indulge in a slice of pure summer bliss with this Fresh Berry Cardamom Cream Pie—a no-fuss dessert that’s as beautiful as it is delicious. Featuring a buttery graham cracker crust, a velvety cream filling infused with warm cardamom and fragrant vanilla, and a vibrant medley of fresh berries, this pie perfectly balances creamy richness with juicy, tart freshness. Optional apricot glaze adds a touch of glossy elegance, making it ideal for entertaining or savoring as a midweek treat. Ready in just 30 minutes of prep time, this crowd-pleasing dessert is the perfect way to showcase ripe seasonal berries with minimal effort. Refrigerate, slice, and let your taste buds swoon!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 0.5 cups powdered sugar
- 0.5 teaspoons cardamom powder
- 1 teaspoons vanilla extract
- 1 cup heavy whipping cream, cold
- 2 cups fresh mixed berries (strawberries, blueberries, raspberries, blackberries)
- 0.25 cups apricot preserves (optional, for glaze)
- 1 tablespoon water (optional, for glaze)
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the powdered sugar, cardamom powder, and vanilla extract to the cream cheese. Beat until fully incorporated.
In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
Spread the cardamom cream filling evenly over the cooled crust, smoothing the top with a spatula.
Arrange the fresh mixed berries over the top of the cream filling in an even layer.
If desired, prepare the glaze by heating the apricot preserves and water together in a small saucepan over low heat until melted and smooth. Allow to cool slightly before gently brushing it over the berries to give them a glossy finish.
Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld and the filling to set.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 26.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 160 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.
