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.
Course Dessert
Cuisine American
Keyword Pie
Prep Time 25minutes
Cook Time 10minutes
Total Time 35minutes
Servings 8slices
Calories 358kcal
Author Jen
Ingredients
9-inch crust
13/4 cupgraham cracker crumbs- twelve sheets
2Tablespoonslight brown sugar, packed
1/2 teaspoon vanilla bean powderor pure vanilla extract
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.
the only change at 6,300 altitude, is using 8 tablespoons of butter in the crust vs. 6 at sea level.
Crust
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.
Whipped Cream
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.
Cream Cheese Layer
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.