Blackberry Cream Pie (Vegan) (Edit recipe)

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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.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

16

Serves: 8

Ingredients

12 whole Graham Crackers, -finely crushed (12 whole Graham Cracker sheets)
5 Tbsp Plant-Based Butter, -melted
4 Tbsp Coconut Sugar
.5 tsp Cinnamon, Ground

Blackberry filling

4 cups Blackberries, (Suggest using fresh but frozen will work as well)
2 Tbsp Cornstarch
1 Tbsp Water
4 Tbsp Cane Sugar
1 tsp Lemon Juice

Whipped topping

1 cup Dairy-Free Whipping Cream, -cold
.75 tsp Cream of Tartar
6 Tbsp Powdered Sugar
.25 tsp Cinnamon, Ground
1 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 added to the whipped topping layer**
Whipped Topping Layer
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 blackberry 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	459
Fat:	21 g
Carbohydrates:	62 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	286 mg
Fiber:	2 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.