Mmm, mmm, mmm. This recipe is a summer showstopper, with its brown butter graham cracker crush, velvety blackberry-infused cream filling, and a whisper of fresh mint on top. It’s bright, rich, and refreshing, especially when paired with a juicy, berry-forward THC drink like Night Flight.

Hot Tips to Keep things Cool

Out of Season? No problem. Fresh berries are fabulous, but frozen blackberries are your secret weapon when they’re not in peak season. They’re picked and frozen at their ripest, which means you’ll still get that bold, sweet flavor your pie deserves.

Brown butter like a pro. Want to master that nutty, caramelized magic? Use a light-colored or stainless steel saucepan so you can easily watch the butter transform. Look for a golden hue and a light foaming at the top—that’s your sign you’ve hit brown butter gold.

Crumbs, not concrete. Use a food processor or blender to crush your graham crackers, but go easy. A few pulses is all you need for that crumbly, sandy texture. You’re aiming for “pie crust-ready,” not “graham cracker cement.”

Top That: This beauty tastes delicious on it’s own, but we love to add a cooling counterpoint by topping the finished pie with a sprinkling of fresh mint leaves (think accent, not salad), a few fresh bursts of blackberry, a dollop of whipped cream or a drizzle of homemade blackberry syrup.

Serves: 8 | Prep time: 30 mins | Chill time: 4+ hours (or overnight)

Ingredients

For the crust:

–1 ½ cups graham cracker crumbs
–2 tbsp granulated sugar
–Pinch of salt
–6 tbsp unsalted butter, browned

For the filling:

–1 ½ cups fresh or frozen blackberries
–¼ cup granulated sugar
–1 tbsp lemon juice
–1 tsp lemon zest
–1 ½ cups heavy cream
–8 oz full-fat cream cheese, room temperature
–½ cup powdered sugar
–1 tsp vanilla extract

For garnish:

–½ cup fresh blackberries
–A few small mint leaves (torn or left whole—go light!)
–Optional: whipped cream or a drizzle of blackberry syrup

Instructions

Brown the butter
In a small saucepan, melt the butter over medium heat until it turns golden brown and smells nutty (about 3-5 minutes). Watch carefully so it doesn’t burn.

Make the crust
In a medium bowl, mix the graham cracker crumbs, sugar, salt and browned butter until the texture resembles wet sand. Press firmly into a 9-inch pie dish (bottom and sides). Chill in the fridge for 30 minutes to set.

Make the blackberry puree
In a small saucepan, combine blackberries, granulated sugar, lemon juice, and zest. Cook over medium heat, stirring occasionally, until berries break down (5–7 minutes). Strain through a fine-mesh sieve to remove seeds. Let cool to room temp.

Whip the cream
In a large mixing bowl, beat the heavy cream to stiff peaks. Set aside.

Make the filling
In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Add the cooled blackberry puree and mix until well combined. Gently fold in the whipped cream until fully incorporated and silky.

Assemble the pie
Pour the filling into your chilled crust and smooth the top with a spatula. Cover and chill for at least 4 hours, or overnight for best texture.

Top and serve
Before serving, top with fresh blackberries, small mint leaves and whipped cream or a drizzle of blackberry syrup if you’re feeling extra.

Looking for more ways to wow company with effortless elegance? This easy no-bake blackberry cream pie is just the beginning. Whether you’re hosting a cannabis-pairing dinner, planning a low-lift summer gathering, or just craving something that tastes like a vacation in dessert form, this pie brings big flavor with chill vibes. In the meantime, don’t wait on ordering your next case of Night Flight.