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Slice of blackberry icebox pie sitting on white plate with graham cracker crust, blackberry filling and whipped cream layers showing with rest of blackberry pie in background on a wood serving platter
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5 from 6 votes

Blackberry Icebox Pie

This blackberry icebox pie is made from such simple ingredients: a graham cracker crust, blackberry filling, whipped cream and of course some additional blackberries on top. Stick it all in the refrigerator to chill and you have yourself a delicious pie to enjoy!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Method: Baking
Servings: 12 servings
Author: Kaleb

Ingredients

For the crust

  • 9 whole graham crackers
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter melted and cooled
  • ½ tsp kosher salt

For the filling

  • 12 oz blackberries
  • 1 tbsp cornstarch
  • ¾ cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 2 ½ tsp unflavored gelatin
  • 3 tbsp blackberry liqueur (or fresh lemon juice)
  • 8 oz cream cheese room temperature
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Instructions

To prepare the filling

  • Pour blackberry liqueur into a small bowl and sprinkle with gelatin. Set aside to let gelatin bloom.
    3 tbsp blackberry liqueur (or fresh lemon juice), 2 ½ tsp unflavored gelatin
  • 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).
    12 oz blackberries, 1 tbsp cornstarch, 2 tbsp fresh lemon juice, ¾ cup granulated sugar
  • 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.
    9 whole graham crackers, ½ tsp kosher salt, 3 tbsp granulated sugar
  • With the processor running, add the butter through the feed tube. Continue processing until completely combined, 20-30 seconds.
    5 tbsp unsalted butter
  • 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.
    1 cup heavy cream, 1 tsp vanilla extract
  • 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.
    8 oz cream cheese
  • 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.

Video

Nutrition

Serving: 1serving | Calories: 356kcal