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!
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INGREDIENTS

For the crust:

- 9 whole graham crackers
- 3 tablespoons sugar
- 5 tablespoons butter, melted and cooled
- 1/2 teaspoon salt

For the filling:

- 12 ounces blackberries
- 1 tablespoon cornstarch
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 2 1/2 teaspoons unflavored gelatin
- 3 tablespoons blackberry liquor (or fresh lemon juice)
- 8 ounces cream cheese, room temperature
- 1 cup heavy whipping cream
- 1 teaspoon vanilla

INSTRUCTIONS

To prepare the filling:

- Pour liquor 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 degrees.

- 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 you reach stiff peaks. Set aside.

- In the bowl of your electric mixer, beat cream cheese to ensure it is soft and smooth. Add roughly 2/3 (I guess on the amount) of the cooled blackberry jam mixture and beat until completely incorporated.

- Fold in 1/3 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 4 hours before you cut it.

#pie #blackberry #blackberries #summerrecipes

From my farm to your home. 🏡

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.