I have another pie for you this week since its the Holiday season and you may need a good dessert for a special dinner or party! You may want to add this to your dessert table. It is seriously so easy to make and so delicious! When it comes to desserts that hit the perfect balance between creamy, tangy, and sweet, Berry Cream Pie reigns supreme. This wonderful pie combines a buttery graham cracker crust, a smooth cream filling, and a vibrant berry topping that bursts with flavor. It’s the ultimate crowd-pleaser, perfect for any gathering.
I made this pie for a church activity and everyone loved it! If you wanted to make it more red for Christmas use raspberries only instead of mixed berries for the topping.
I love that the cream cheese layer does not require baking. It just needs to chill in the fridge. It is light and fluffy and not overly sweet, perfect paired with the buttery graham cracker crust and the bright flavors of the berry topping.
Your family and friends will love this simple Berry Cream Pie! It is DELICIOUS!!!
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Berry Cream Pie
Description
This wonderful pie combines a buttery graham cracker crust, a smooth and luscious cream filling, and a vibrant berry topping that bursts with flavor. It’s the ultimate crowd-pleaser, perfect for any gathering!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/3 cup powdered sugar
Berry Topping:
- 1/3 cup granulated sugar, see notes
- 1 tablespoon cornstarch
- 10 oz fresh or frozen berries
- 1 1/2 tablespoons water
- 1 1/2 tablespoons lemon juice
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Cream Filling:
- 1 1/2 cups heavy cream
- 1 package (8 oz) cream cheese, softened
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
Instructions
- Mix graham cracker crumbs, melted butter and sugar together.
- Press into the bottom and up the sides of a well-buttered 10-inch pie plate.
- Bake for 5 minutes at 350.
- Allow to completely cool then put in the refrigerator while you make the rest of the pie.
Berry Topping:
- Whisk sugar and cornstarch together in a medium saucepan. Stir in berries, water, and lemon juice. and cook over medium heat, stirring constantly until mixture comes to a low boil. Continue cooking and stirring until thickened, about 3 to 5 minutes. Remove from heat.
- Stir in butter and vanilla extract. Set aside to cool and then put in refrigerator until ready to use.
Cream Filling:
- In the bowl of a stand mixer, fitted with the whisk attachment, add heavy cream and beat on medium speed until stiff peaks form and transfer whipped cream to another bowl.
- Using that same mixing bowl (no need to wash it before) empty), combine the softened cream cheese, powdered sugar, and vanilla extract and using the paddle attachment beat on medium high speed until well combined, scraping sides as needed. Fold in the whipped cream and sour cream until evenly incorporated.
- Spread cream filling into the graham cracker crust. Top with the cooled berry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.
Notes
- I used Costcos frozen triple berry mix–but sometimes I use fresh or frozen raspberries only. Any berries are great in this recipe!!
- Depending on how sweet your berries are, you might need to add a little more sugar to the raspberry topping. Taste it once it’s all been combined in the pan and if you think it needs to be sweeter, add some more sugar one tablespoon at at time at this point. Keep in mind the cream cheese layer is not overly sweet, so you want to topping to be slightly sweet.
- The berry topping can be made several hours or even a day or two in advance. Just be sure it’s good and cold before you spread it on top of the cream layer.
Recipe Source: Adapted slightly from my friend Jodi at 5 Boys Baker
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