Blackberry Cream Pie (Vegan)
This blackberry cream pie is cool, creamy, full of fresh blackberries and topped with a blackberry infused whipped cream. An easy to prepare, dairy-free dessert perfect for summer.
Nothing says summer quite like this blackberry cream pie. It is cool, creamy, and packed with fresh blackberries. Picture a jam-like blackberry filling nestled in a cinnamon-infused buttery graham cracker crust, all topped with a fluffy cloud of whipped cream flavored with a hint of cinnamon and blackberry filling. It’s a delicious, dairy-free, and easy-to-prepare, perfect-for-summer dessert.
What you will need:
This recipe is all about blackberries, which can be fresh or frozen—both work equally well. You’ll also need graham crackers and heavy cream. The recipe comes together quickly and easily, using simple ingredients that can be find at your local grocery store.
Graham Cracker Crust
- Graham Crackers
- plant based butter with salt
- coconut sugar
- cinnamon
Blackberry Filling
- blackberries – fresh or frozen
- lemon juice
- cane sugar
- cornstarch
Whipped Topping
- plant based heavy cream
- cream of tartar
- vanilla extract
- powdered sugar
- cinnamon
- reserved blackberry filling
First things first, the Graham cracker crust. Preheat the oven to 350°F and have a 9-inch pie dish ready and waiting. Finely crush the 12 graham cracker sheets and melt the butter. Add the crushed graham crackers, the melted butter, coconut sugar, and cinnamon to a medium bowl. Stir the ingredients together until you achieve a wet sand consistency. Pour the mixture into the pie dish, spreading it out evenly across the bottom and up the sides. Make sure to press the bottom and sides firmly to pack it down. You can accomplish this with the back of a spoon or a flat glass or measuring cup. Bake the crust for 10 minutes. Once out of the oven, set it aside to cool to room temperature.
Let’s prepare the blackberry filling while the crust cools. Combine the blackberries, lemon juice, and cane sugar in a medium pot. Toss the ingredients together to mix them well. In a small dish, mix the cornstarch and water until combined, then add this mixture to the pot with the blackberries. Stir until all ingredients are well incorporated. Place the pot over low to medium-low heat and bring the mixture to a gentle simmer. Maintain this simmer as the mixture thickens and the fruit softens, stirring occasionally. This process should take about 6 to 8 minutes. Be cautious not to let the mixture thicken too much while on the stove, as it will continue to thicken as it cools. Once you’ve reached the desired thickness, remove the pot from the heat and pour the filling into a heatproof container. Set it aside to cool.
Once the crust has cooled to room temperature and the filling is no longer hot (it can be warm to the touch), pour the filling into the crust. Ensure that it is evenly spread. Remember to reserve one tablespoon of the blackberry filling to be later used in the whipped topping. Cover the dish and place it in the refrigerator for 1 hour to allow the filling to cool and set.
Once the filling is set, the whipped topping can be prepared. Add the cold heavy cream, cream of tartar, and vanilla extract to the bowl of a stand mixer fitted with a balloon whisk attachment. Whip the cream at high speed for 3 to 5 minutes or until medium stiff peaks are achieved. Add the powdered sugar and cinnamon to the bowl and continue whipping at high speed for another 3 minutes. Add the 1 tablespoon of reserved blackberry filling to the bowl and whip just long enough to incorporate the filling.
Once the filling has cooled and set, you can add the whipped topping to the pie. Decorate the pie with a few fresh blackberries. For the best flavor and texture, this pie should be served the same day it is made. I do not recommend making it in advance, as the crust will gradually become soggy and crumbly. While the filling can be prepared ahead of time and stored in the refrigerator, it’s best to prepare the crust and the whipped topping on the same day. Be sure to store the pie in an airtight container in the refrigerator.
Alright, let’s get started. Please make and enjoy!
Blackberry Cream Pie (Vegan)
Ingredients
Graham Cracker Crust
- 12 sheets graham crackers – finely crushed
- 5 tbsp / 70 grams plant based butter with salt – melted
- 4 tbsp / 50 grams coconut sugar
- ½ tsp cinnamon
Blackberry Filling
- 4 cups / 560 grams blackberries – fresh or frozen
- 2 tbsp cornstarch
- 1 tbsp water
- 4 tbsp / 50 grams cane sugar
- 1 tsp lemon juice
Whipping Topping
- 1 cup plant based heavy cream – cold
- ¾ tsp cream of tartar
- 1 tsp vanilla extract
- 6 tbsp / 45 grams powdered sugar
- ¼ tsp cinnamon
- 1 tbsp blackberry filling
Instructions
Graham Cracker Crust
- Pre-heat the oven to 350F and have a 9" pie dish available.
- Add the finely crushed graham cracker crumbs, melted butter, coconut sugar and cinnamon to a small bowl; stir until all ingredients are well combined and the consistency resembles wet sand.Pour the mixture into the pie dish, spreading it across the bottom and up the sides of the dish. Make sure to press the bottom and sides firmly to pack it down. You can accomplish this with the back of a spoon or a flat glass or measuring cup. Bake the crust for 10 minutes. Once out of the oven, set it aside to cool.
Blackberry Filling
- Add the blackberries, lemon juice and cane sugar to a medium pot.; toss to combine. Add the cornstarch and water to a small container; stir to combine. Add the cornstarch mixture to the blackberries and toss until all ingredients are well incorporated. Place the pot over low to medium-low heat bringing the mixture to a low simmer. Maintain the low simmer as the mixture thickens and the blackberries soften, making sure to stir occasionally. This will take about 6 to 8 minutes. Be careful how thick you let the mixture get while on the stove, it will continue to thicken as it cools. Once the desired thickness is achieved, remove the pot from the heat, pour the filling into a heat-safe container and allow it to cool.
- Once the crust has cooled to room temperature and the filling is no longer hot (can be warm to the touch), pour the filling into the crust; making sure it is spread evenly. Cover the dish and place it in the refrigerator for one hour for the filling to cool and set.**remember to set aside 1 tablespoon of the blackberry filling to be add to the whipped topping layer**
Whipped Topping
- Once the filling is cool and set, the whipped topping can be prepared. Add the cold heavy cream, cream of tartar, and vanilla extract to the bowl of a stand mixer fitted with a balloon whisk attachment. Whip on high for 3 to 5 minutes or until medium-stiff peaks are achieved. Add the powdered sugar and cinnamon and continue whipping on high for another 3 minutes. Add the 1 tablespoon of reserved blackberry filling and whip on medium speed just long enough to incorporate the filling.
- Add the whipped topping to the top of the filling. After decorating the pie with a few fresh blackberries, it is ready to be served. This pie is best served the same day it is prepared. I do not suggest preparing this pie ahead of time. The crust with gradually become soggy and crumbly. The filling could be prepared a day or two ahead of time but the crust and whipped topping should be made the same day you plan to serve it. Store the pie in the refrigerator covered.
