Ten-Minute Blackberry Cream Pie

Recipe courtesy Paula Deen (TIE, pg. 186)

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Picture of Ten-Minute Blackberry Cream Pie Recipe Photo: Ten-Minute Blackberry Cream Pie Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 15 Reviews
Total Time:
48 min
Prep
10 min
Inactive
30 min
Cook
8 min
Yield:
8 servings
Level:
Easy
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Ingredients

Pie filling:

  • 1 (10-ounce) package fresh or frozen blackberries
  • 3 tablespoons blackberry jam
  • 1 (9-inch) store-bought graham cracker pie crust or Paula's Pie Crust, recipe follows
  • 1 (8-ounce) tub whipped topping

Directions

Put the blackberries in a bowl and mash them with a fork until broken up. Add the jam and mix until combined.

Spoon the blackberry mixture into the crust. Top with the whipped topping and serve.

Pie Crust:

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 5 tablespoons butter, melted

Preheat the oven to 350 degrees F.

In a medium bowl, combine cracker crumbs and sugar. Add the butter and stir until combined. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 7 to 8 minutes. Cool completely before filling.

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Newest Ratings and Reviews

Read all 15 reviews

  • on April 16, 2013

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    What an EASY pie to throw together in a pinch, made this for my boss and she and our coworkers totally LOVED it!!! I used fresh blackberries and added a little sugar to them before mixing with the jam. Winner Winner!

    people found this review Helpful.
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  • on January 31, 2013

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    Not much of a taste. It sat up just fine after being in the fridge all night. But not worth the price of fresh blackberries.

    people found this review Helpful.
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  • on July 27, 2012

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    Superb!!! I used sugar-free jam and fat free Cool Whip. Let it set overnight before serving and was perfect for slicing! Must allow time for ingredients to get to know each other!!! Thanks for this quick and not too expensive dessert.

    people found this review Helpful.
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