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This Black Raspberry Cream Pie is cool, refreshing and creamy. Serve it frozen or allow it to thaw and enjoy the fluffy mousse filling!
Frozen pies are a perfect for spring and summer BBQ’s or holidays. You can make them ahead of time and they are so refreshing and light on a hot day. I originally made this Black Raspberry Cream Pie for a Father’s Day celebration. It would also be great for Easter because it’s such a pretty purple color!
Make sure to really get the cream cheese smooth before you fold in the whipped cream. The key to doing that is allowing the cream cheese to come to room temperature. You don’t want lumps in your pretty purple filling. The purple comes from black raspberry jam (NOT blackberry jam-I didn’t know there was a difference before I made this recipe!)
If you prefer a lighter and more fluffy kind of filling, try Strawberry Mousse Pie instead. It has a beautiful pink color and is bursting with fresh strawberry flavors.
I got this pie recipe from Better Homes and Gardens, but I made my own graham cracker crust. I just like the buttery taste of a “homemade” crust. I actually ran out of butter, so it was a bit more crumbly than usual, but it was still delicious. That being said, you can certainly use a store bought crust! It makes this an even easier recipe!
Black Raspberry Cream Pie
This Black Raspberry Cream Pie is cool, refreshing and creamy. Serve it frozen or allow it to thaw and enjoy the fluffy mousse filling!
Servings: 8 slices
Ingredients
Graham Cracker Crust
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp butter melted
Pie Filling
- 1 cup whipping cream
- 8 oz cream cheese softened
- 1 10 oz jar black raspberry spread
Instructions
Pie Crust
- Preheat oven to 375.
- Mix the graham cracker crumbs, sugar and melted butter until evenly coated. Press into a 9" pie pan. Bake at 375 for 7 minutes. Set aside to cool.
Pie Filling
- In a medium mixing bowl beat whipping cream with an electric mixer until stiff peaks form; set aside.
- In a large mixing bowl beat cream cheese until smooth. Add black raspberry spread. Beat on low speed just until combined.
- Fold in whipped cream. Spoon mixture into cooled pie shell. Cover and freeze for 4 to 24 hours or until firm.
- Garnish with fresh blackberries. Can be served frozen (remove from freezer for about 10 minutes to soften for easier slicing) or thawed but still cool. Keep refrigerated.
Notes
Keep frozen or refrigerated
Use a store bought graham cracker crust instead of homemade for an even quicker recipe
Tried this recipe?Mention @simplenseasonal or tag #simplenseasonal!
Seriously, the texture of this Black Raspberry Cream Pie is so pleasant on your tongue! It’s tart and refreshing at the same time. Be sure to pin the recipe so you can save it for later!
Post updated 3/2019
Hi, I'm Nicole!I love chocolate chip cookies, good grammar, and trying new things. Pinterest is my happy place. Come follow me down the rabbit hole!
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Doreen Sherback says
Fabulous I did not freeze, it was perfect. Soooo refreshing.
Nicole Burkholder says
I’m glad you loved it! It’s so pretty, too, isn’t it? I love it when a recipe looks good AND tastes good 🙂
Brian says
Do you know how I could adjust this recipe to use fresh black raspberries instead of black raspberry spread? That’s what I have to work with.
Nicole Burkholder says
I’m sorry to be a few days late replying! I was out of town for the holiday weekend (and then returned to no internet) 🙁 Anyway, to answer your question for the future, you’d need to make your own homemade black raspberry jam to get the same results. They berries would need to be sweetened, cooked and thickened, or you’d end up with a runny mess that’s not very sweet.
Making jam/spread at home is really easy, and if you’re not canning it, you don’t have to worry about using pectin, sanitizing the jars, etc. Simply sprinkle about a cup of sugar over the berries and let them sit for 30 minutes to pull out the juices. Then heat and simmer to cook them down. You can add some lemon juice or orange juice to help with that process. After cooking down, stir in some cornstarch that’s been dissolved in cold water to thicken. Ta da! Fresh jam 😉