Ingredients Needed

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1 standard (9-inch) store-bought graham cracker crust

225 g (approx. 1 ½ cups) fresh or frozen blackberries (for the puree)

225 g (8 oz) cream cheese, room temperature

75 g (approx. ⅓ cup) granulated sugar

2 teaspoons vanilla extract

240 ml (1 cup) heavy whipping cream

60 ml (¼ cup) milk

6 sheets neutral gelatin (or 1 packet / 2.5 teaspoons of powdered gelatin) [1, 2, 3]

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Step-by-Step Instructions

1. Prepare the Berry Puree Base

   Blend the blackberries in a blender until they form a fine puree. For a perfectly smooth texture, pour the puree through a fine mesh strainer to strain out the seeds. Add the softened cream cheese, sugar, and vanilla to the puree, and blend until completely smooth. [1, 2, 3]

2. Prep the Whipped Cream and Gelatin

   In a separate clean bowl, whip the heavy cream until firm peaks form and set it aside. Soak your gelatin sheets in cold water to hydrate them. (If using powdered gelatin, sprinkle it over 2 tablespoons of cold water and let it sit for 5 minutes). [1, 2]

3. Dissolve and Combine

   Warm the milk in the microwave until hot but not boiling. Squeeze the excess water from your gelatin sheets (or take your bloomed powdered gelatin) and stir it directly into the hot milk until completely dissolved. Whisk this warm milk mixture thoroughly into your blackberry puree blend. [1, 2, 3]

4. Fold and Chill

Gently fold the whipped cream into the blackberry mixture using slow, enveloping movements to keep the texture light and airy. Pour the finished mousse directly into your store-bought graham cracker crust, smoothing the surface. Refrigerate the pie for at least 4 hours (or overnight) until the gelatin sets the cream texture completely.