The only thing better than pie, in my opinion, is a pie with a layer of chocolate at the bottom. And that’s exactly what this Blackberry Black Bottom Pie delivers.
It also happens to deliver a creamy cheesecake-like layer, as well as a topping of fresh blackberries tossed in a sweet compote. All of this is placed on top of a flaky, buttery crust. It’s exactly what your weekend needs (if you can wait that long). You’re welcome.
To be perfectly transparent, I have never had a classic black bottom pie before. But I know from this delicious variation that I love it. It’s difficult — nay, impossible — to decide if the dense dark chocolate layer is my favorite, or if the smooth, creamy cheesecake-like layer is my favorite, or if the juicy, fruity blackberry topping is my favorite, or if the light, flaky, buttery Immaculate Baking ready-to-bake pie crust is my favorite. It’s going to take me at least three slices of this pie to figure it out. Maybe four. I’ll keep you posted.
Don’t be alarmed by what seems to be a lot of components to this recipe, because it’s really oh-so-simple, as summer pies should be. You pre-bake the pie crust for a few minutes, then spread the melty chocolate layer in the bottom of the crust and refrigerate it to set. Then, you whip up a quick cream cheese layer and spread that on top and let everything chill again in the fridge for a few hours to set (it’s the waiting that’s the hardest part, really). Finally, you’ll cook up a quite blackberry compote, toss in some extra fresh blackberries, spoon it on top of the pie and let it chill in the fridge a final time so everything can cool and set completely. FINALLY, it’s time to slice and serve. It will be worth the wait, I promise.
The husband and I have been enjoying a slice of this every night for dessert while watching any one of the following: Fixer Upper, Stranger Things and The Night Of (all SO VERY DIFFERENT, all SO VERY GOOD). It’s been the perfect way to cap off these late-summer days that have been filled with packing, cleaning, packing, planning, packing, etc. for our move. We’ve needed these small breaks, and I can thank this triple-layer pie for getting us through it all, night after night.
Yeahhhhh, I’m gonna need another slice for breakfast, too.
- 1 Immaculate Baking Co. ready-to-bake pie crust (from 15 oz package)
- 8 ounces semisweet chocolate chips (about 1¼ cups)
- 3 tablespoons milk
- 2 teaspoons vanilla, divided
- 12 ounces Neufchatel cream cheese, room temperature
- ½ cup powdered sugar
- 1½ lbs fresh blackberries
- ¾ cup granulated sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- Pinch of sea salt
- ⅓ cup water
- Heat oven to 400 degrees F. Thaw crust according to package directions. Unroll and press evenly into 9-inch plate. Fold over edges and shape as desired. Prick crust all over with fork tines. Bake 11 to 13 minutes until golden brown and baked through. Cool completely on cooling rack, about 20 minutes.
- In small saucepan over low heat, stir chocolate chips and milk until chocolate is melted, about 3 minutes. Remove from heat; stir in 1 teaspoon vanilla. Use offset spatula to spread chocolate mixture evenly into bottom of cooled pie crust. Refrigerate 1 hour to set.
- In large bowl using electric hand mixer, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla until smooth. Spread evenly over chocolate filling. Cover and refrigerate 5 hours or overnight.
- In small saucepan over high heat, bring 1 cup blackberries, sugar, cornstarch, sea salt and water to boil, crushing berries with back of wooden spoon to release juices. Continue to boil, stirring constantly, 2 to 3 minutes until mixture is thickened. Transfer to large bowl; cool 5 minutes. Stir in remaining blackberries. Cool 15 minutes, then spoon evenly over pie. Refrigerate 30 minutes to set slightly before serving.
Disclosure: I received compensation from Immaculate Baking Co. for recipe development purposes. All opinions are my own.