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–+ servings
Blackberry Lemonade Pie

Refreshing Blackberry Lemonade Pie You Can Make in a Snap

This no-bake Blackberry Lemonade Pie combines zesty lemon filling and blackberry jam for a refreshing summer dessert.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 30 cookies Golden Oreo cookies Crust base; swap with regular Oreos for a chocolatey twist.
  • 1/3 cup Butter Binds the crust together; use vegan butter as a substitute.
For the Filling
  • 2 packages Cream cheese Provides creaminess; Neufchâtel can be used for a lighter option.
  • 14 oz Sweetened condensed milk Adds sweetness; can be omitted for a lighter pie.
  • 1 tablespoon Lemon zest Enhances lemon flavor; lime zest can work for a zesty profile.
  • 3/4 cup Lemon juice Primary flavor contributor; substitute with lime juice for a different variation.
  • 1 cup Whipping cream Adds lightness; dairy-free topping is a good alternative.
  • 2 tablespoons Sugar Sweetens the whipped cream; adjust to taste.
For the Topping
  • 1/4 cup Seedless blackberry jam Adds fruity swirl; raspberry or strawberry preserves can be used.

Equipment

  • Food Processor
  • Mixing bowl
  • Electric mixer
  • Rubber spatula
  • 9-inch deep dish pie pan

Method
 

Preparation
  1. In a food processor, pulse 30 Golden Oreo cookies into fine crumbs for about 30 seconds. Add 1/3 cup of melted butter and pulse until the mixture resembles wet sand. Press this into a 9-inch deep dish pie pan and freeze for 5-10 minutes.
  2. In a mixing bowl, combine 2 packages of softened cream cheese and blend until smooth with an electric mixer. Gradually mix in 14 oz of sweetened condensed milk, continuing to beat until well incorporated. Stir in 3/4 cup lemon juice and 1 teaspoon lemon zest, mixing until creamy.
  3. In another bowl, pour in 1 cup of heavy whipping cream and add 2 tablespoons of sugar. Whip until stiff peaks form, then fold into the cream cheese mixture carefully.
  4. Spread the cream cheese filling evenly in the chilled crust and spoon 1/4 cup blackberry jam on top. Swirl the jam through the filling gently.
  5. Cover with plastic wrap and refrigerate for at least 4-6 hours or until firm. Garnish with fresh berries and a mint leaf before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 10gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow the pie to chill overnight for the best flavor. Use fresh ingredients for superior taste.

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