Easy Blackberry Pie with Marshmallow Whipped Cream
I love a foodie movie (or show). Like, get me drooling from the comfort of my couch, PLEASE. I’m pretty sure I’ve shared this already, but as a big pie lover, one of my favorites is Waitress. The close-up shots of each of her inventions, hearing her talk through them, understanding her inspo. It’s perfection (except for the whole having a horrible husband thing). Which is why this easy blackberry pie was inspired by a scene from the movie.
If you remember, Jenna (Keri Russell’s character) takes her doctor a mermaid pie. We don’t know what’s in it, but we do know that it’s covered in those colorful marshmallows (gross). Seeing as I’m creating this recipe during prime beach season, and as a Cancer baby, the water ladies were calling me on this one. I wanted to name it “Blackberry Mermaid Pie,” but since that’s unlikely to be highly searched, sadly, I didn’t. But know it was in my heart.
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BLACKBERRY PIE with MARSHMALLOW WHIPPED CREAM
This pie takes all of six ingredients, which might make it the easiest blackberry pie you’ve ever tried. The base is a graham cracker crust – graham crackers, butter, and sugar – baked until toasty. Followed by a layer of marshmallow whipped cream – marshmallows and heavy cream. Now, hear me out, it doesn’t have the texture of a marshmallow, but there is a little extra something that the melted marshmallows add to the whipped cream (besides sweetness). Think of an easy way to make classic whipped cream a little more unique.
The pie is topped with fresh blackberries, a handful of which we smush with a glass for a different texture layer. The remaining blackberries are dotted all over the top, making for the perfect bite. You can also slice a few blackberries in half to make it look extra sexy (I forgot to do that for these shots, but feel free to learn from my mistakes).
Why is there sugar in the graham cracker crust? While you may think that simply melted butter and graham cracker crumbs will do the trick, it won’t. Sugar, when heated, will melt and spread throughout your crust as it bakes. Once cooled, the sugar will harden, making for a firm shell that not only holds your filling but slices beautifully (without crumbling). Without sugar, your crust will be missing key structure and likely will crumble once cut.
INGREDIENTS
- Graham Cracker Crumbs: Finely ground to form your crust
- Butter: To bind together your crumbs and make a uniform base
- Sugar: Acts as a glue to hold your crust together while giving some sweetness
- Marshmallows: Sweeten your whipped cream while adding a mild texture
- Heavy Cream: The core of your whipped topping
- Blackberries: For a fresh fruit balance
I don’t have blackberries, can I use a different fruit? Yes! That’s the beauty of this pie, it’s incredibly versatile. Swap out your blackberries for strawberries, blueberries, peaches, you name it!
HOW TO MAKE AN EASY BLACKBERRY PIE with MARSHMALLOW WHIPPED CREAM
Grease your pie pan and set aside while you make your graham cracker crust. In a bowl, combine your graham cracker crumbs, melted butter, and sugar. As it comes together, it will start to look like wet sand. Pour it into your pie dish and press it in. I like to press it up the sides first and then the bottom. Use the bottom of a glass or measuring cup and lightly press in the bottom and sides. This will ensure the crust binds together tightly.
Place your crust in the freezer for 15 minutes to firm up, and set your oven to 350°F. Once chilled, place your crust in the oven and bake for 15 minutes, remove, and cool completely.
For your marshmallow whipped cream, add your marshmallows and ½ cup of your heavy cream to a small pot. Place on the stove over low heat, stirring continuously until smooth. Pour into a bowl and allow to cool at room temperature for 5 minutes before placing in the fridge to chill completely (anywhere from 30 minutes to an hour, depending on the bowl).
Once your marshmallow cream has chilled, add the rest of your heavy cream along with your cooled marshmallow cream to a large bowl. Use a hand mixer to beat until you have fluffy, firm peaks. Then place in the fridge until you’re ready to assemble.
Take a handful of your blackberries and place them in a bowl. With a glass, mash your berries until they look like jam. With your remaining blackberries, leave whole or cut some in half.
To assemble your easy blackberry pie, pour your marshmallow whipped cream into your cooled graham cracker crust. Spread evenly in your pan. Dot your blackberry “jam” all along the top of your whipped cream and use a knife to swirl it into the top layer of the whipped cream (not all the way through). Top with your remaining fresh blackberries.
Place your assembled pie in the fridge to set for at least 3 hours. Slice and enjoy!
3 reasons you’ll love this pie
TIPS & VARIATIONS
- When forming your graham cracker crust, after you pour the mixture into your pie dish, start by forming the sides of the crust. This will make it easier to form an even thickness throughout your crust. Then finish by pressing in the bottom. With your glass, press gently to pack your crust in. It is still in a fragile state, so pressing too hard will break it.
- To melt your marshmallows, make sure you are continuously stirring. They actually melt quicker than you think, and you don’t want them getting stuck to the bottom of your pot and not mixing in (or burning).
- I love the texture of smashing a few of the blackberries for an almost sauce-like layer beneath your whole, fresh berries, but you can skip that if you prefer. You can also halve a few or all of the berries before topping
- Easily swap in your favorite fruit or do a medley. Peaches and blueberries, raspberries and strawberries, plums! The options are endless.
MAKING AHEAD & STORING
Once you press your graham cracker crust into the pan, you can wrap it twice and store it in the freezer for up to 3 months. The baked graham cracker crust will last wrapped for a few days at room temperature as well.
Your finished easy blackberry pie should be lightly covered and stored in the fridge. It will keep for up to 4 days. Note that if you swap for berries that have a higher water content (like peaches), this will likely break down your marshmallow whipped cream faster, and your pie might not hold for as long.
MORE PIE RECIPES
If you love a blackberry pie, you have to try these Blackberry Passion Fruit Hand Pies. Buttery crust, stuffed with berry filling, and just the perfect size. If you’re working with some extra pie dough scraps, repurpose them into this Scrap Apple Pie for one. Think deconstructed apple pie. Looking for a fun pie challenge? Try my take on a quarter pie: one pie with four flavors (apple, cherry, blueberry, and strawberry).
Equipment
- 10-inch Pie Dish
- Small pot
- Mixing Bowl
- Spatulas
- Mixer
- Knife
- Glass
Ingredients
- 2 cups graham cracker crumbs
- 8 tbsp salted butter melted
- 3 tbsp sugar
- 2 cups mini marshmallows
- 2 ½ cups heavy cream divided
- 3 cups fresh blackberries
Instructions
- Grease a 10-inch pie pan and set aside
- To make your crust, in a bowl, combine your graham crackers, melted butter, and sugar. Stir until it looks like wet sand. Press firmly into your pie dish and use a flat-bottomed measuring cup or glass to pack in
- Place your crust in the freezer for 15 minutes and preheat your oven to 350°F
- Bake your crust for 15 minutes, remove it, and allow it to cool completely
- Add your marshmallows and ½ cup of heavy cream to a small pot over low heat. Stir until smooth. Remove from the heat to cool for 5 minutes, then place in the fridge until cool (anywhere from 30 minutes to an hour)
- In a large bowl, add the remaining 2 cups of heavy cream and your cooled marshmallow mixture. Beat until fluffy and firm peaks form. Pop in the fridge until ready to assemble
- Place a handful of your blackberries into a bowl and with a fork or the bottom of a glass, mash them up. With your remaining blackberries, leave some whole and cut some in half along the stem
- To assemble, spread your marshmallow whipped cream inside your graham cracker crust. Top with your mashed blackberries and use a knife to swirl them into just the top of your cream. Top with your remaining berries
- Place in the fridge for at least 3 hours to set. Slice and enjoy!
Wonderful! Light and perfect for summer. My family loved it!
So happy to hear that Gina!!
Cool and creamy! A new summer favorite!
Love this!