I’ve been making this easy recipe for years and it’s truly become a family favorite not only because it’s delicious, but because of the sweet memories attached to it. Growing up, my family home was next to a street lined with blackberries. My siblings and I would anxiously wait all summer until the blackberries were ripe enough to pick and when they were we’d be out there with our containers picking as many as we could! We’d come home with full containers and sore purple fingers from getting pricked by the thorns... but it was always worth it because we got to enjoy this Blackberry Cool Whip Pie together! This summer tradition has become one of my favorites and we still make sure to pick those blackberries when they’re ripe so we can share this pie together.
I hope you enjoy making and eating this Blackberry Cool Whip Pie. If you’re able to pick your own blackberries to use in it I guarantee it will taste extra delicious! Happy pie baking!
Blackberry Cool Whip Pie
By Maci M. | Lovely Baking Co.
Ingredients:
Crust:
½ cup melted butter
â…“ cup sugar
18 graham crackers, finely crushed
Filling:
~ 4 cups fresh blackberries
~ 1 large tub of Cool Whip
Step 1:
Preheat oven to 350* F. Completely melt the butter in a microwave safe container, set aside. Crush graham crackers into fine crumbs using a food processor (you can also crush by placing crackers in a large ziplock bag and hitting them with a heavy rolling pin) and add crumbs to a medium sized bowl. Add the melted butter and sugar to the graham crumbs and mix together until combined.
Step 2:
Add the graham cracker crumb mixture to a pie plate, setting aside about ¼ cup of the crumbs to use later. Gently and evenly press the crumbs into the pie pan until it’s well packed. Bake the crust in the oven for 5 minutes then remove and let cool.
Step 3:
While the crust cools, prepare the filling by adding ½ - ¾ of the Cool Whip to the blackberries (save a few blackberries for the top of the pie if desired). Gently fold together until combined.
Step 4:
Add the filling to the cooled crust and top with the remaining Cool Whip. (Optional: mix some berry juice with some Cool Whip to add some color to the topping). Top with the remaining blackberries and graham cracker crumbs. Pie will stay fresh in the refrigerator for several days.
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