Mulberry Cream Pie
Indulge in the luscious flavors of a homemade Mulberry Cream Pie, a perfect balance of sweet, creamy, and fruity. This no-fuss dessert features a buttery graham cracker crust that provides the ideal foundation for a rich layer of velvety cream cheese filling, lightened with fluffy whipped cream. Topping it all off is a vibrant mulberry compote, bursting with a sweet-tart flavor that perfectly complements the creamy base. Whether you're using fresh mulberries or frozen ones, this pie is a stunning seasonal treat that’s as beautiful as it is delicious. With just 25 minutes of prep time and a few simple ingredients, Mulberry Cream Pie is the ultimate summer dessert, ideal for gatherings, holidays, or just to satisfy a craving for something delightfully indulgent. Serve it chilled for a refreshing finale to any meal!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 cups fresh mulberries (or frozen, thawed)
- 0.5 cups granulated sugar (for mulberries)
- 2 tablespoons cornstarch
- 0.25 cups water
- 8 ounces cream cheese, softened
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.75 cups heavy whipping cream
Instructions
Preheat your oven to 350°F (175°C).
To make the crust, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar in a medium bowl. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden and set. Remove from the oven and let it cool completely.
In a medium saucepan over medium heat, combine the mulberries, 1/2 cup sugar, cornstarch, and water. Stir to dissolve the cornstarch.
Cook the mulberry mixture, stirring frequently, until it thickens and forms a jam-like consistency. This should take about 5-7 minutes. Remove from heat and let it cool.
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread the cream cheese mixture evenly over the cooled graham cracker crust.
Once the mulberry mixture has cooled to room temperature, spread it over the cream layer, creating an even topping.
Refrigerate the pie for at least 4 hours (or overnight) to ensure it sets properly.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 37.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 175 mg | 4% | |
*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.
