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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.
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Prep Time 30 minutes
Cook Time 10 minutes
refrigerator time 1 hour
Total Time 1 hour 40 minutes
Servings 8 servings

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.