Summer is almost at a close, and that means that the sweet tender blackberry is about to have its swan song for the year. Blackberries are my favorite fruit\u2014when they\u2019re perfectly ripe, nothing can legitimately compare to the complex sweet, floral, tart and deeply comforting flavor they so generously share with us during the fleeting months of summer. Luckily, this blackberry cream pie can be made with fresh *or* frozen blackberries, so if you get a hankerin\u2019 for some summery cream pie in the dead of winter, feel free to use some frozen blackberries to help soothe your craving.<\/p>\n
![\"Blackberry](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Blackberry-Cream-Pie-41.jpg\")
<\/p>\n
On that note, if you\u2019re eating blackberries out of season (aka outside of the summertime), it\u2019s better to buy them frozen than fresh. Frozen blackberries are harvested at peak natural ripeness and frozen right afterwards (which means they have a very nice sweet flavor), whereas fresh out-of-season berries were picked unripe so that they could be shipped while fairly hard, which means they taste pretty miserable. So frozen fruits and veggies can definitely be your friend in terms of flavor, especially when compared to their out-of-season \u201cfresh\u201d counterparts.<\/p>\n
And I took these images as a part of my Passion Project with Adobe Lightroom<\/a>, and I posted Part I here<\/a> of a 3-part series I\u2019ll be sharing on instagram. It\u2019s focused on wild-to-table recipes, and I\u2019ve got an elderberry recipe on the docket soon, too! Huge thanks to Lightroom for helping support visual artists + creative folks like myself so we can continue to make + share art for a living. And if you\u2019re looking for some more tasty recipes to make with the last of summer\u2019s berries, you can give this Rosemary Honey Cake with Blackberry Buttercream<\/a> a whirl! Talk soon, my friends \ud83d\ude42<\/p>\n This blackberry cream pie has a layer of blackberry jam topped with a blackberry mascarpone whipped cream in a pistachio brown butter crust.<\/p>\n<\/p><\/div>\n Bring everything to a boil over medium high heat. Reduce heat to medium low and cook until the blackberries have softened and the mixture has thickened, about 8 to 10 minutes. Remove from heat and allow to cool to room temperature.<\/p>\n<\/li>\n Reserve 3 tablespoons of the liquid from the blackberry filling and set aside.<\/p>\n<\/li>\n<\/ol><\/div>\n In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, whipping cream, and vanilla at medium speed until thickened and able to hold a peak, about 1 to 2 minutes. Reduce the speed to low, add the sugar and honey and mix until *just* incorporated (be careful NOT to overmix). Add the 3 tablespoons reserved blackberry filling and gently fold it into the mixture with a rubber spatula.<\/p>\n<\/div>\n<\/li>\n<\/ol><\/div>\n When making browned butter, it is best to use a stainless steel pan so that you can see the color of the butter change. Heat the butter in a large shallow frying pan over medium heat until melted. Swirl the pan around a bit every couple minutes to help it cook evenly. Over a period of several minutes, you\u2019ll notice the foam at the top of the butter start to change from light yellow to a dark tan. Once it reaches the dark tan stage and the butter looks light brown and golden, smell it. It should smell nutty and similar to toffee. Remove from heat, stir in the honey, and set aside to cool to warm.<\/p>\n<\/li>\n Meanwhile, in a food processor or blender, pulverize the graham crackers and pistachios until they form fine crumbs but NOT a paste. They should be dry and crumbly. Combine the brown butter mixture and the graham cracker mixture together in bowl with the sugar and the salt and stir until mixed. Then press into a 10-inch pie dish to form the crust.<\/p>\n<\/div>\n<\/li>\n<\/ol><\/div>\n Empty the blackberry filling into the crust and spread to even it out. Then add the blackberry whipped cream mixture on top of the blackberry filling and spread it out with a rubber spatula to cover the filling (you can use the back of a spoon to make some fun swirls on top, if you want.) Garnish with the chopped pistachios, honey, and blackberries and place it in the refrigerator for at least 3 hours before slicing and serving. Will keep up to 1 week in the refrigerator in an airtight container, but be aware that the crust will soften the longer it sits.<\/p>\n<\/div>\n<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n Nutrition Facts<\/p>\n Blackberry Cream Pie with Brown Butter Graham Cracker Crust<\/p>\n \n\t\t\t\t\tAmount Per Serving\t\t\t\t\t\t<\/p>\n \n\t\tCalories<\/strong> 448<\/span> \n\t\t% Daily Value*<\/strong><\/span>\n\t<\/p>\n Fat<\/strong> 33g<\/span>51%<\/strong><\/span><\/p>\n Saturated Fat 19g<\/span>119%<\/strong><\/span><\/p>\n Trans Fat 0.3g<\/span><\/p>\n Polyunsaturated Fat 1g<\/span><\/p>\n Monounsaturated Fat 6g<\/span><\/p>\n Cholesterol<\/strong> 79mg<\/span>26%<\/strong><\/span><\/p>\n Sodium<\/strong> 159mg<\/span>7%<\/strong><\/span><\/p>\n Potassium<\/strong> 201mg<\/span>6%<\/strong><\/span><\/p>\n Carbohydrates<\/strong> 33g<\/span>11%<\/strong><\/span><\/p>\n Fiber 4g<\/span>17%<\/strong><\/span><\/p>\n Sugar 20g<\/span>22%<\/strong><\/span><\/p>\n Protein<\/strong> 6g<\/span>12%<\/strong><\/span><\/p>\n Vitamin A<\/strong> 1186IU<\/span>24%<\/strong><\/span><\/p>\n Vitamin C<\/strong> 14mg<\/span>17%<\/strong><\/span><\/p>\n Calcium<\/strong> 94mg<\/span>9%<\/strong><\/span><\/p>\n Iron<\/strong> 1mg<\/span>6%<\/strong><\/span><\/p>\n * Percent Daily Values are based on a 2000 calorie diet.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n![\"Blackberry](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Passion-Project-Eva-Kosmas-Flores-1.jpg\")
As for the nitty gritty of what\u2019s inside this blackberry cream pie, I picked some blackberries from the homestead and cooked them down into a jammy filling. Then<\/em> I took a tiny bit of that filling and folded it into a whipped cream\/mascarpone\/honey\/vanilla mixture to create a creamy fluffy topping for the pie. And the crust is made from brown butter mixed with graham cracker crumbs and finely chopped pistachios (yes, I am<\/em> an evil genius.) Altogether it makes for one helluva tasty + summery pie, one that\u2019s perfect for sharing with friends + family at a picnic table outside while the evenings are still pleasant and dry.<\/p>\n![\"Blackberry](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Lightroom-Passion-Project.jpg\")
<\/p>\n![\"Blackberry](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/07\/Lightroom-Passion-Project-4.jpg\")
<\/p>\n![\"Blackberry](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Blackberry-Cream-Pie-41-300x300.jpg\")
<\/div>\n<\/p><\/div>\nBlackberry Cream Pie with Brown Butter Graham Cracker Crust<\/h2>\n
Blackberry Filling<\/h4>\n
\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpounds<\/span>
\n\t\t\t\t\t\t\t\t\t\tblackberries<\/span>
\n\t\t\t\t\t\t\t\t\t\tfresh or frozen<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>
\n\t\t\t\t\t\t\t\t\t\tgranulated sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tcornstarch<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tfresh squeezed lime juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tvanilla extract<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tpowdered gelatin or pectin<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\tof salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\nBlackberry Whipped Cream<\/h4>\n
\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>
\n\t\t\t\t\t\t\t\t\t\tmascarpone<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>
\n\t\t\t\t\t\t\t\t\t\twhipping cream<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tvanilla extract<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>
\n\t\t\t\t\t\t\t\t\t\tpowdered sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\thoney<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\treserved blackberry filling<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\nPistachio Brown Butter Graham Cracker Crust<\/h4>\n
\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tunsalted butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoon<\/span>
\n\t\t\t\t\t\t\t\t\t\thoney<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgraham crackers<\/span>
\n\t\t\t\t\t\t\t\t\t\tabout 1\/12 cups in crumb-form<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>
\n\t\t\t\t\t\t\t\t\t\tshelled pistachios<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tgranulated sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\nGarnish (optional)<\/h4>\n
\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tchopped pistachios<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttalespoons honey<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>
\n\t\t\t\t\t\t\t\t\t\tfresh or frozen blackberries<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\n<\/p><\/div>\nBlackberry Filling<\/h4>\n
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Blackberry Whipped Cream<\/h4>\n
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Pistachio Brown Butter Graham Cracker Crust<\/h4>\n
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Assembly<\/h4>\n
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\n\t\t\t\tCalories from Fat 297<\/span>\n\t\t\t<\/p>\n![\"Himalayan](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Passion-Project-Eva-Kosmas-Flores-5.jpg\")
![\"Blackberry](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Passion-Project-Eva-Kosmas-Flores-4.jpg\")
![\"Himalayan](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Passion-Project-Eva-Kosmas-Flores-3.jpg\")
![\"Homestead\"](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Passion-Project-Eva-Kosmas-Flores-2.jpg\")
![\"Blackberry](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Lightroom-Passion-Project-9.jpg\")
![\"\"](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Blackberry-Cream-Pie-40.jpg\")
![\"Blackberry](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Blackberry-Cream-Pie-43.jpg\")
![\"Blackberry](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Lightroom-Passion-Project-6.jpg\")
![\"Blackberry](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2023\/09\/Lightroom-Passion-Project-2.jpg\")
<\/p>\n<\/p><\/div>\n