This Blackberry Lemonade Pie is a refreshing treat with a vibrant mix of tangy lemon and sweet blackberries. The cool filling on a crumbly crust is perfect for hot days!
I love how easy it is to whip up this pie. Plus, it adds a splash of color to your dessert table—who can say no to a slice of pretty pie? 🍰
Key Ingredients & Substitutions
Graham Crackers: These form the base of your pie crust. If you’re gluten-free, try using crushed gluten-free cookies or almond flour mixed with a bit of sugar and melted butter.
Cream Cheese: Offers that creamy texture. You can substitute it with mascarpone or a dairy-free cream cheese for a lighter or vegan option. Let it soften properly for easier mixing.
Fresh Blackberries: They provide the vibrant flavor. If out of season, you can use frozen blackberries or even blueberries for a different twist.
Sweetened Condensed Milk: This ingredient adds sweetness and creaminess. If you prefer to avoid sugar, switch to coconut cream mixed with a sweetener of your choice.
Lemon Juice: Fresh lemon juice enhances the flavors. However, bottled lemon juice will work in a pinch. I prefer fresh for a brighter taste!
How Do I Get a Smooth and Creamy Filling?
The filling requires a few key steps to achieve that silky texture. Here’s how to get it just right:
- Make sure the cream cheese is softened at room temperature. Cold cream cheese will clump and create a lumpy filling.
- Beat the cream cheese well before adding the condensed milk. This ensures it’s smooth before mixing in other ingredients.
- Add the sweetened condensed milk gradually while beating on low speed to fully incorporate and avoid splatter.
After adding lemon juice and zest, beat until everything is thoroughly mixed. This technique prevents any lumps in your filling, giving you a delightful pie texture!
How to Make Blackberry Lemonade Pie?
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups crushed graham crackers
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
For The Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup sweetened condensed milk
- 1/3 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
For The Blackberry Swirl:
- 1 cup fresh blackberries (or thawed frozen blackberries)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water (for thickening)
Garnish (Optional):
- Fresh blackberries
- Lemon slices
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus at least 4 hours for chilling. You’ll need some time to prepare the layers, bake the crust, and let everything set in the fridge, but the end result is a refreshing treat!
Step-by-Step Instructions:
1. Make the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. Mix everything together well until it looks like wet sand. Now, press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust in the preheated oven for 10 minutes. Once done, let it cool completely.
2. Prepare the Filling:
While your crust is cooling, you can make the filling! In a mixing bowl, beat the softened cream cheese with a hand mixer until it’s nice and smooth. Slowly add in the sweetened condensed milk while mixing until everything is blended well. Next, add in the fresh lemon juice, lemon zest, and vanilla extract. Continue to beat until the mixture is completely smooth and creamy.
3. Combine Filling and Crust:
Now it’s time to fill the pie! Pour the cream cheese filling into your cooled crust, spreading it out evenly. Place it in the refrigerator while you prepare the blackberry swirl.
4. Make the Blackberry Swirl:
In a small saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook this mixture while stirring gently until the blackberries start to break down and the sugar dissolves, which should take about 5 minutes. Then, stir in the cornstarch mixed with water, and keep cooking and stirring for another 1-2 minutes until it’s thickened nicely. Take it off the heat and let it cool slightly.
5. Assemble the Pie:
Take the blackberry mixture and gently spoon it over the cream cheese filling. Use a knife or a skewer to swirl the blackberry sauce into the filling, creating a lovely marbled effect.
6. Chill the Pie:
Now, cover your pie with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours or until it’s fully set. This will help everything hold together nicely.
7. Serve:
When you’re ready to serve, you can garnish with fresh blackberries and lemon slices if you’d like. Slice the pie and enjoy the refreshing flavors of your Blackberry Lemonade Pie! Perfect for any occasion!
Can I Use Frozen Blackberries Instead of Fresh?
Absolutely! Just make sure to thaw them first and drain the excess liquid to avoid a watery swirl. You can place frozen blackberries in the fridge overnight or run them under cold water in a strainer to thaw them quickly. They’re just as delicious in this pie!
How to Make This Pie Gluten-Free?
To make the pie gluten-free, simply substitute regular graham crackers with gluten-free graham crackers or crushed nuts like almonds or pecans mixed with a bit of butter for the crust. Ensure that all your other ingredients are also gluten-free to stay safe!
Can I Prepare This Pie in Advance?
Yes, this pie is perfect for make-ahead desserts! You can prepare it a day or two in advance. Just keep it covered in the refrigerator. To maintain the best flavor and texture, try not to garnish with fresh fruit until just before serving.
How to Store Leftover Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you notice the crust becoming soft, you can place it back in the fridge for a bit to help retain its firmness before serving it again!
