Blackberry Lemonade Pie Recipe
Introduction
This Blackberry Lemonade Pie is a refreshing and creamy dessert perfect for warm days. With a crunchy Golden Oreo crust and a tangy lemon filling swirled with sweet blackberry jam, it’s sure to impress your family and friends.
Ingredients
- 30 Golden Oreo cookies
- 1/3 cup butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 1 teaspoon lemon zest
- 3/4 cup lemon juice
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/4 cup seedless blackberry jam, melted and cooled
Instructions
- Step 1: In a food processor, pulse the Golden Oreo cookies until they form crumbs. Add the melted butter and pulse again until combined. Press this mixture evenly into the bottom and up the sides of a 9-inch deep dish pie pan. Place in the freezer while preparing the filling.
- Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sweetened condensed milk and continue beating for one minute. Mix in the lemon juice and lemon zest, beating until smooth and fully incorporated.
- Step 3: In a separate bowl, beat the whipping cream and sugar with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Spread this filling evenly over the chilled crust.
- Step 4: Spoon the melted and cooled blackberry jam over the lemon filling. Using a sharp knife, swirl the jam gently through the filling to create a marbled effect. Cover the pie and refrigerate for 4 to 6 hours until firm.
Tips & Variations
- For a brighter lemon flavor, use fresh lemon juice and zest. You can substitute the Golden Oreos with graham crackers for a different crust texture.
- If desired, add fresh blackberries on top before serving for extra fruitiness and decoration.
Storage
Store the pie covered in the refrigerator for up to 3 days. To serve, remove from the fridge and let it sit at room temperature for 10-15 minutes for easier slicing. This pie is best enjoyed chilled and should not be frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance and refrigerated. The flavors actually meld nicely when chilled overnight.
Can I use fresh blackberries instead of jam?
Fresh blackberries are delicious as a garnish but the jam swirled into the filling helps distribute blackberry flavor evenly. You can use fresh berries on top, but without jam the swirl effect will be lost.
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Blackberry Lemonade Pie Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Blackberry Lemonade Pie is a luscious no-bake dessert featuring a crunchy Golden Oreo crust filled with a smooth, tangy lemon cream cheese filling swirled with sweet blackberry jam. Perfectly chilled and refreshing, it combines citrus and berry flavors in a creamy, dreamy pie that’s ideal for warm weather or any occasion that calls for a bright, fruity treat.
Ingredients
Crust
- 30 Golden Oreo cookies
- 1/3 cup butter, melted
Filling
- 2 (8 oz.) packages cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 1 teaspoon lemon zest
- 3/4 cup lemon juice
- 1 cup whipping cream
- 2 tablespoons sugar
Topping
- 1/4 cup seedless blackberry jam, melted and cooled
Instructions
- Prepare the crust: In a food processor, pulse 30 Golden Oreo cookies until finely crushed. Add 1/3 cup melted butter and pulse again until the mixture is evenly combined. Press this mixture firmly into the bottom and up the sides of a 9-inch deep dish pie pan. Place the crust in the freezer to firm up while you prepare the filling.
- Make the cream cheese filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and beat for about one minute until fully incorporated. Stir in the lemon juice and lemon zest, mixing until the mixture is smooth and well blended.
- Prepare whipped cream: In a separate chilled bowl, beat the whipping cream with 2 tablespoons sugar on high speed using an electric mixer until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, combining gently to maintain the airy texture.
- Assemble the pie: Spread the cream cheese and lemon filling evenly into the prepared Oreo crust. Next, spoon the melted and cooled seedless blackberry jam over the top of the lemon filling. Using a sharp knife, gently swirl the jam into the filling to create a marbled effect.
- Chill the pie: Cover the pie with plastic wrap or foil and refrigerate for 4 to 6 hours, or until the filling is firm and set. Serve cold for the best flavor and texture.
Notes
- For best results, chill the pie overnight to allow flavors to fully develop and ensure a firm set.
- You can substitute lemon juice with fresh-squeezed lemon juice for a more vibrant flavor.
- If you prefer a less sweet crust, reduce the amount of butter slightly or use a different cookie base like graham crackers.
- Use a chilled mixing bowl and beaters when whipping the cream to help achieve stiff peaks more easily.
- This pie should be stored in the refrigerator and consumed within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Blackberry Lemonade Pie, no-bake pie, lemon dessert, creamy pie, Oreo crust, summer pie, easy dessert
