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Black Bottom Blackberry Pie
Black Bottom Blackberry Pie
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Prep Time:
35 minutes
Total Time:
8 hours
Indulge in a decadent dark chocolate and creamy cheesecake pie with sweet blackberry topping on a flaky crust.
Ingredients:
  • 1 Immaculate Baking Co.™ ready-to-bake pie crust (from 15 oz package)
  • 8 ounces semisweet chocolate chips (about 1 1/4 cups)
  • 3 tablespoons milk
  • 2 teaspoons vanilla, divided
  • 12 ounces Neufchatel cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 1/2 lbs fresh blackberries
  • 3/4 cup granulated sugar
  • 2 tablespoons plus 1 teaspoon cornstarch
  • Pinch of sea salt
  • 1/3 cup water
Instructions:
  • Preheat oven to 400°F. Thaw crust following package directions. Gently unroll and press it into a 9-inch plate, folding over edges and shaping as desired. Use a fork to evenly prick the crust all over. Bake for 11 to 13 minutes until beautifully golden and fully baked. Allow to cool completely on a rack for about 20 minutes.
  • In a small saucepan over gentle heat, mix together chocolate chips and milk until chocolate is smooth, about 3 minutes. Take off the heat and blend in 1 teaspoon of vanilla. Spread the chocolate mixture evenly into the chilled pie crust using an offset spatula. Chill in the refrigerator for 1 hour to firm up.
  • Using an electric hand mixer, whip cream cheese, powdered sugar, and the rest of the vanilla until velvety. Spread the mixture evenly over the chocolate filling, then cover and chill for at least 5 hours, preferably overnight.
  • In a small saucepan over high heat, combine 1 cup blackberries, sugar, cornstarch, sea salt, and water. Bring to a boil, crushing berries with the back of a wooden spoon to release juices. Boil and stir constantly for 2 to 3 minutes until thickened. Transfer to a large bowl and let it cool for 5 minutes. Gently stir in the remaining blackberries. Cool for 15 minutes, then spread evenly over the pie. Refrigerate for 30 minutes to slightly set before serving.

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