Blackberry Cream Pie

By Shash

Ingredients

• Pie filling:
• 1 (10-ounce) package fresh or frozen blackberries (blueberries, raspberries or strawberries can be substituted)
• 3 tablespoons blackberry jam, or any other type according to what berries you use.
• 1 (9-inch) store-bought graham cracker pie crust or Paula's Pie Crust, recipe follows
• 1 (8-ounce) tub whipped topping or freshly whipped cream
• Pie Crust:
• 1 3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 5 tablespoons butter, melted

Details

Servings 8

Preparation

Step 1

For Crust:

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.


Filling:

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.