Mulberry Cream Pie

Indulge in the luscious flavors of a homemade Mulberry Cream Pie, a perfect balance of sweet, creamy, and fruity. This no-fuss dessert features a buttery graham cracker crust that provides the ideal foundation for a rich layer of velvety cream cheese filling, lightened with fluffy whipped cream. Topping it all off is a vibrant mulberry compote, bursting with a sweet-tart flavor that perfectly complements the creamy base. Whether you're using fresh mulberries or frozen ones, this pie is a stunning seasonal treat that’s as beautiful as it is delicious. With just 25 minutes of prep time and a few simple ingredients, Mulberry Cream Pie is the ultimate summer dessert, ideal for gatherings, holidays, or just to satisfy a craving for something delightfully indulgent. Serve it chilled for a refreshing finale to any meal!

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 2 cups fresh mulberries (or frozen, thawed)
• 0.5 cups granulated sugar (for mulberries)
• 2 tablespoons cornstarch
• 0.25 cups water
• 8 ounces cream cheese, softened
• 0.5 cups powdered sugar
• 1 teaspoon vanilla extract
• 0.75 cups heavy whipping cream

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

To make the crust, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar in a medium bowl. Mix until the texture resembles wet sand.

Step 3

Press the graham cracker mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.

Step 4

Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden and set. Remove from the oven and let it cool completely.

Step 5

In a medium saucepan over medium heat, combine the mulberries, 1/2 cup sugar, cornstarch, and water. Stir to dissolve the cornstarch.

Step 6

Cook the mulberry mixture, stirring frequently, until it thickens and forms a jam-like consistency. This should take about 5-7 minutes. Remove from heat and let it cool.

Step 7

In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Step 8

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Step 9

Spread the cream cheese mixture evenly over the cooled graham cracker crust.

Step 10

Once the mulberry mixture has cooled to room temperature, spread it over the cream layer, creating an even topping.

Step 11

Refrigerate the pie for at least 4 hours (or overnight) to ensure it sets properly.

Step 12

Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	1422.2 grams (1422.2g)

Amount per serving	% Daily Value*
Calories	3848

Total Fat 228.20g	293%
Saturated Fat 132.40g	662%
Polyunsaturated Fat 0.00g
Cholesterol 617mg	206%
Sodium 1921mg	84%
Total Carbohydrate 417.50g	152%
Dietary Fiber 12.60g	45%
Total Sugars 291.50g
Protein 33.70g	67%

Vitamin D 0IU	0%
Calcium 524mg	40%
Iron 16mg	89%
Potassium 1435mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 3.5%

Carbs: 43.3%