blackberry black bottom pie on cooling rack

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.

Immaculate Baking pie crusts box

spreading chocolate over pie crust

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.

close up view of fresh blackberries

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.

blackberry black bottom pie on cooling rack

slice of blackberry black bottom pie on plate

The husband and I have been enjoying a slice of this alternating with my blackberry pie 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.

close up bite shot of blackberry black bottom pie

Yeahhhhh, I’m gonna need another slice for breakfast, too.

5 from 1 vote

Blackberry Cream Cheese Pie

A delightful Summer pie to bring to any party! This blackberry cream cheese pie has a layer of chocolate ganache, no bake cheesecake filling and fresh blackberry compote topping!
Servings: 10 Slices
blackberry black bottom pie on cooling rack
Prep Time: 1 hour
Cook Time: 21 minutes
Chilling Time: 6 hours
Total Time: 7 hours 21 minutes
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Ingredients 

Instructions 

  • 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.

Notes

9-inch pie

Nutrition

Calories: 449kcal, Carbohydrates: 51g, Protein: 6g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 36mg, Sodium: 182mg, Potassium: 309mg, Fiber: 6g, Sugar: 34g, Vitamin A: 621IU, Vitamin C: 14mg, Calcium: 76mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Disclosure: I received compensation from Immaculate Baking Co. for recipe development purposes. All opinions are my own.

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Stephanie Wise

Stephanie Wise is the founder and creator of Girl Versus Dough. She started sharing her bread baking adventures and recipes in 2009. Her love of bread only deepened as her skills and knowledge expanded. What began as a place to try others recipes quickly became a collection of her own creations!

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8 Comments

  1. Venessa says:

    5 stars
    I have now made this pie for the 5th time because I love it so much!!  Big hit with everyone who tries it.

    1. Stephanie says:

      Venessa, I am so so happy to hear that! Thank you!

  2. Miranda says:

    That pie looks fabulous! I’m all for having a layer of chocolate at the bottom!

  3. Malinda @Countryside Cravings says:

    This pie looks so stunning!! I have never had a black bottom pie either, so I must put this pie on my to make list!! How exciting and exhausting to be moving, you definitely deserve another piece of pie!

  4. Stephanie says:

    Katrina — Thanks, girl! xo

  5. Stephanie says:

    Mary — I hope you love(d) it! Their pie crust is tops.

  6. Katrina says:

    That black bottom looks PERFECT with the blackberry topping! Yum!

  7. Mary D says:

    This pie looks delicious and I am going to make it this weekend. I’m excited about trying the Immaculate pie crust. I’ve never heard of them before but went to their website and love their story, plus I had no idea Kroger carries them!