Table of Contents
The beginning of September is the unofficial start to fall. Stores start rolling out all their fall promotions and decor, but technically (don’t you just love technicalities), it’s still summer. At this time of year, there are so many summer fruits at their ripe stage and I can’t pass up the chance to enjoy them to their fullest and I don’t think you should either! So I usually try to sneak by and extend summer just a little bit into September. That’s right where this blackberry icebox pie steps in… and believe me, to your tastebuds, it’s more than just a polite step in. It’s like your ‘buds are jumping in feet-first because it’s just that easy and delicious!
An icebox pie is a simple dessert. It has a quick graham cracker crust with a filling that requires no baking! What could be better?!
Here are the top five reasons I rave about this pie:
- It has oodles of late summer flavor that make it the perfect end-of-summer pie.
- It hardly requires any work to put together.
- It’s a cold treat, which is great when it’s still (yes, STILL!) 90 degrees outside.
- Whipped cream. I think those two words sum it all up right there…
- It’s incredibly beautiful, which will totally make anyone who gets a slice think it’s much more work than it is. You and me, it’s our secret.
I love to serve this pie by piping freshly whipped cream over the top and of course garnishing with a few blackberries. Seriously, this pie stuns everyone who eats it! It’s delicious and the perfect pie to transition into autumn!
Complete side note: you could totally make this for Fourth of July and it would be perfect. Ooo, substituting strawberries for the blackberries would make this more of a red, white and blue pie. Try it out and of course let me know how it goes.
Watch how to make this blackberry icebox pie.
Two things to do once you make this recipe:
- Leave me a comment and let me know if you liked the pie.
- Leave a rating while commenting so I know how many stars you would rate this pie.
Blackberry Icebox Pie
For the crust
- 9 whole graham crackers
- 3 tbsp white granulated sugar
- 5 tbsp unsalted butter melted and cooled
- ½ tsp kosher salt
For the filling
- 12 oz blackberries
- 1 tbsp cornstarch
- ¾ cup white granulated sugar
- 2 tbsp lemon juice
- 2 ½ tsp unflavored gelatin
- 3 tbsp blackberry liqueur (or fresh lemon juice)
- 8 oz cream cheese room temperature
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
To prepare the filling
- Pour liqueur into small bowl and sprinkle with gelatin. Set aside to let gelatin bloom.
- In a small kettle, mash the blackberries with the cornstarch, sugar and lemon juice over medium-high heat and bring to a low boil. Boil until the sugar is completely dissolved and the mixture is bubbling throughout (activating the cornstarch).
- Remove from heat and add bloomed gelatin. Stir until the gelatin dissolves into the mixture.
- Let the mixture cool to at least room temperature before assembling the pie.
To prepare the crust
- While blackberry mixture cools, prepare and bake crust. Preheat oven to 325°F.
- Crush the graham crackers in the bowl of a food processor. Add sugar and salt. Pulse to combine and then process until a fine crumb is achieved.
- With the processor running, add the butter through the feed tube. Continue processing until completely combined, 20-30 seconds.
- Pour crumbs into a 9-inch pie dish and spread the crumbs out evenly, slightly pressing the crumbs up the sides. Using a flat bottomed measuring cup, firmly press the crumbs evenly on the bottom and up the sides, creating a lip around the rim.
- Bake in preheated oven until lightly golden, 15 minutes. Set aside to cool.
To assemble the pie
- Whip the heavy cream with vanilla until it reaches stiff peaks. Set aside.
- In the bowl of your electric mixer, beat cream cheese to ensure it is soft and smooth. Add roughly ⅔ (I guess on the amount) of the cooled blackberry jam mixture and beat until completely incorporated.
- Fold in ⅓ of whipped cream to lighten the cream cheese mixture then fold in the rest until no streaks remain.
- Pour remaining blackberry jam into cooled pie crust and spread evenly over the bottom.
- Dollop cream cheese mixture evenly over the top and smooth with a spatula.
- Chill pie for at least four hours before cutting.