Like Lennon and McCartney,
blackberries and peaches stir a similar feeling.
How many ways can I mix the two before summer ends?
Our cream cheese pie is a community favorite and accommodates by nature. I reconsidered and this time, adorned the pie with black beauties and warm peaches. Our friends and neighbors sure adapt well to change!
As long as the fruit will have us, what do you say we keep enjoying their company…
Blackberry Peach Cream Cheese Pie
Slide into fall with this easy to make graham cracker spiced crust.
Whip some cream and mascarpone for extra deliciousness!
Gather fruit and simmer an easy to make filling.
If never made before, I think this may also appear on toast, pancakes, or waffles.
Beat the cream cheese layer, then for some extra light and fluff, fold into the whipped cream.
Now lick or give that bowl to someone you love.
Come together, right now, over me.
Place fruit filling atop baked and cooled crust.
Carefully spread the whipped mascarpone cream cheese across the fruit filling,
Garnish with that bright black and orange fruit.
Refrigerate. Slice. Love.
Blackberry Peach Cream Cheese Pie
A graham cracker crust topped with a layer of blackberry peach filling and whipped mascarpone cream cheese, then garnished with with fresh peaches and blackberries.
Servings: 8 slices
Calories: 358
Ingredients:
9-inch crust
- 1 3/4 cup graham cracker crumbs - twelve sheets
- 2 Tablespoons light brown sugar, packed
- 1/2 teaspoon vanilla bean powder or pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1/8 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted (sea level = 3/4 butter (6 Tablespoons)
Blackberry Peach Filling
- 1 - 1½ cup blackberries - washed, depending how much you like
- 1 peach - washed, peeled, chopped
- 1 - 1½ Tablespoons cornstarch
- 1 - 2 Tablespoon cane or granulated sugar - depending on the sweetness of your fruit
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
Whipped Cream Filling
- 1/2 cup heavy whipping cream - whipped
- 2 Tablespoons mascarpone cheese
Cream Cheese Filling
- 8 ounces cream cheese - one package, softened
- 1/3 cup cane or granulated sugar
- 1 teaspoon almond extract
Garnish
- fresh blackberries and sliced peaches
Instructions
Crust
- Preheat oven to 350˚F. Chill a medium-sized (preferably glass) bowl and electric beaters in the freezer for at least 15 minutes.
- Grease a pie pan with a light coat of butter, then set aside. Crumb graham crackers in a food processor or place them in a plastic storage bag and crush with a rolling pin. Pulse or roll until crumbs are fine and uniform in size.
- Combine graham crackers, brown sugar, vanilla bean powder (or extract), nutmeg, clove, and salt in a medium-size bowl. Mix well, then add melted butter. Stir well with a fork or your hands. Coat the crumbs until the butter is even in distribution.
- Spread the crumbs across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mix into the bottom and up the sides of the pie plate. Refrigerate for 10 minutes.
- On the center oven rack, bake the crust for about 7 minutes. The crust won't turn golden, but when finished, will smell graham cracker fragrant. Let cool on a wire rack.
- Using an electric or handheld mixer, start at medium speed and beat the cream and mascarpone until they start to thicken. Increase the speed to medium-high and continue to beat until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator. Rinse and dry the beaters and bowl for later use.
Blackberry Peach Filling
- In a small saucepan, combine sugar, cornstarch, nutmeg, and clove. Add the blackberries and peaches. Mix well. Over medium-high heat, bring the mixture to a boil. While stirring constantly, press the berries and peaches (with the back of a silicone spatula or spoon) to desired consistency. Once boiling, continue to cook for another two minutes. Remove from heat and let cool for 15 minutes.
- Once the pie shell is cool, spread the blackberry/peach filling across the bottom and refrigerate.
Cream Cheese Filling
- In a medium-sized bowl, beat the softened cream cheese, sugar, and almond, while making sure to scrape down the sides. Once the mixture is light and fluffy, fold in the whipped cream. Carefully spread the whipped cream over the berry peach filling. Place toothpicks, cover, and refrigerate for at least one hour.
- Garnish, slice, serve, and enjoy!
Notes
Recipe is adapted from Taste of Home.
High Altitude
- the only change at 6,300 altitude, is using 8 tablespoons of butter in the crust vs. 6 at sea level.
- if your crumbs feel dry when mixing, wet your fingers under water and continue with the crust.
- the crust can be made ahead, cooled, and covered. I usually make and keep my crust up to one day before, but I've read they can be frozen too.
- to cool your crust faster, let cool for about five minutes, then finish cooling in the refrigerator.
- for the best whipped cream, use a medium-sized deep glass bowl.
- place the bowl and beaters in the freezer for a minimum of fifteen minutes.
- whipped cream can be made early, covered, and refrigerated for up to a few hours.
- I find it easier to drop small spatulas of cream cheese over the fruit layer starting closer to the inside, then take both a small and large offset spatula and work towards the outside. If you don't already have a method, I hope this helps.
Nutrition
Calories: 358kcal | Carbohydrates: 24g | Protein: 3g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 239mg | Potassium: 115mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1106IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 1mg
