Jam’n Cream Pie

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Jam’n Cream Pie is one of the easiest and most versatile cream pies ever! The filling is only three ingredients. A jar of fruit jam, preserves or spread, cream cheese, and heavy whipping cream is all you need for a delicious fruit-flavored creamy filling. The crust is my favorite baking hack, a store-bought graham cracker crust. The versatility comes in the form of any flavor of fruit jam, preserves, or spread. As it’s Spring, I chose black-raspberry as the purple-ish hue perfect for Easter. (Okay, that’s not entirely true, it was mostly because that jar was taking up real-estate in my pantry. Hey, it’s how I make a lot of ingredient decisions. It’s a stress-reduction technique!) 

Anyway, the point is raspberry or strawberry preserves also make a fabulous filling. You can also use orange, apricot, plum, or fig if you want to go outside the berry family of flavors. I like using berry jams because it’s easy and pretty to use fresh berries as a garnish. Orange peel will work on an orange marmalade cream pie. Garnish for plum, apricot, and fig jam requires a little more creativity.  

Lemon is a flavor brightener and makes an excellent garnish for most fruit pies. Lemon peel, lemon zest, or lemon slices will zhoosh up the eye appeal quotient. There is always a lemon in my fridge – and it always gets used. Sometimes it’s the juice, other times it’s the peel or zest, or I use it for lemon slices. The same goes with fresh mint. It adds zhoosh to a piece of pie while being a flavor enhancer. I used to buy mint leaves at the grocery store until I realized that the cost of a mint plant was the same as a package of mint leaves. Now, I grow mint in my window garden. Mint grows like a weed, and there’s no shortage of uses for fresh mint. If you have it, use it. If not, no worries – it’s optional.

The filling is made by whipping the heavy cream whipped into stiff peaks, and the cream cheese is mixed until smooth. The jar of preserves is mixed into the cream cheese. The whipped cream is then gently “folded” into the cream cheese. The culinary term “folding,” in simple terms, means to carefully add a light, airy mixture (the whipped cream) into a heavier mixture (the cream cheese and jam) and combine with no aggressive stirring. The goal is to maintain the volume of the whipped cream. The filling is then spooned into the prepared crust and pop into the freezer for at least 4 hours. Garnish before serving.

This pie uses a store-bought graham cracker crust. To prevent the crust from getting soggy (no one wants a soggy crust!), brush the crust with a beaten egg white and baked at 375° for 5 minutes. This creates a seal that will keep the crust crumbly. (This hack works for all graham cracker crust pies.) Don’t let the unused egg white go to waste! Dip a couple of fresh berries, mint leaves, and lemon peel in the egg white and sprinkle or roll in granulated sugar. Place on a sheet of wax or parchment paper and let dry. The result is a sparkly frosted coating that will zhoosh up the garnish.  

This pie can be served directly from the freezer. Especially in warm weather, a frozen pie is awesome! Or, after it freezes, it can be stored in the refrigerator. The preserves (no other sugar is needed) give the pie its beautiful color and adds a fruity sweetness balanced out by the tangy richness of the cream cheese. The result is a very refreshing pie that isn’t too tart or too sweet. Enjoy! 

This beautiful, creamy fruit pie rates a WOW! for impressiveness. Three ingredient filling and 15 minutes of work rate a chilled “RELAX” on the Stress-O-Meter.
Picture of ingredients
Filling ingredients: whipping cream, cream cheese and fruit jam/preserves/spread. The store-bought pie crusts needs a egg white seal to prevent sogginess.
Pie crust with egg wash and tools
Beat an egg white with a whisk, using a pastry brush cover the crust with a light coating of the egg white. Place crust on a baking sheet and bake in a preheated oven at 375℉ for 5 minutes. The pie crust will have a shiny seal to protect against sogginess.
Whipping dream in bowl with electric mixer
Beat heavy whipping cream with an electric mixer until stiff peaks form.
Mix cream cheese with an electric mixer until smooth, add jam/preserves and combine.
bowls with whipped cream, jam & cream cheese and bowl  with both mixtures being combined
Fold the whipped cream into the cream cheese & jam/preserves mixture.
Filling in crust and placed in a glass pie pan.
Gently spoon filling into prepared pie crust. If necessary, place crust into a glass pie pan to stabilize when placing in the freezer for 4 – 24 hours.
Cutting board with lemon and garnishing tools
Prepare lemon garnish as preferred. Zested in thin ribbons, peeled with a vegetable peeler, sliced with a paring knife, or grated.
bowls of sugar and egg white, mint leaves and black berries on paper towel. Sugar coated berries drying on parchment paper
Frost berries and mint leaves by dipping in the unused egg white and sprinkle or roll in granulated sugar. Place on parchment or wax paper to dry, while the pie is freezing.
 2 pictures of garnish on pie
Garnish with frosted or plain berries, mint and lemon

Jam’n Cream Pie

Recipe by Jane BruceCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time





This dreamy, creamy springtime pie that is ready to chill in under 15 minutes.  A jar of jam gives this cool treat its beautiful color and refreshing fruity taste. (any flavor will work!) Serve frozen on a warm day or enjoy the fluffy mousse filling when thawed in the refrigerator.


  • 9-inch graham cracker pie shell

  • 1 egg white, beaten

  • 1 cup heavy (whipping) cream

  • 8 ounces cream cheese, softened

  • 10 ounce jar black raspberry jam or preserves

  • Garnish: Fresh blackberries, lemon peel, and/or mint leaves. Optional: granulated sugar for coating


  • Preheat oven to 375 degrees F. Brush pie shell with beaten egg white to seal crust and prevent it from getting soggy. (Save unused egg white for sugar coating the garnish) Bake for 5 minutes. Cool on a wire rack.
  • In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours until firm.
  • Garnish with fresh black raspberries, lemon peel twist, and/or mint. OPTIONAL: To zhoosh up the garnish, dip the fruit, peel and mint leaves in beaten egg white (left over from sealing the pie). Sprinkle or roll fruit in granulated sugar to coat. Set on wax or parchment paper to dry.


  • Check your freezer, make sure you have enough space for the pie!
  • Filling: Substitute any flavor of fruit jam/preserves/spread
  • Crust: Substitute any variation of cookie or nut crust
  • Garnish: Use corresponding fruit or peel as the flavor of the jam/preserves/spread. Mint leaves and/or lemon will also work with most fruit pies

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