Description
Summer’s sweetest secret arrives with blackberry lemonade pie, a zesty dessert blending tangy citrus and luscious berries. Cool, creamy filling nestled in a crisp graham cracker crust promises refreshing moments you’ll savor to the last delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 (8 ounces/226 grams) packages cream cheese, softened
- 1 (14 ounces/397 grams) can sweetened condensed milk
- ¾ cup (180 milliliters) lemon juice
- 1 cup (240 milliliters) whipping cream
Flavoring Ingredients:
- 1 teaspoon lemon zest
- ¼ cup (80 grams) seedless blackberry jam, melted and cooled
Sweetener:
- 2 tablespoons sugar
Instructions
- Transform graham crackers into fine, uniform crumbs using a food processor. Incorporate melted butter and blend thoroughly, ensuring a cohesive mixture that will form the pie’s foundation.
- Press the crumb mixture evenly across the bottom and up the sides of a 9-inch deep dish pie pan, creating a sturdy crust. Transfer to the freezer to set while preparing the filling.
- Using an electric mixer, whip cream cheese until silky and completely smooth. Gradually introduce sweetened condensed milk, blending until fully integrated.
- Incorporate fresh lemon juice and zest into the cream cheese mixture, beating until the texture becomes luxuriously uniform and bright.
- In a separate mixing bowl, whip heavy cream with sugar, creating a voluminous mixture that forms stiff, elegant peaks.
- Gently fold the whipped cream into the lemon-infused cream cheese base, maintaining the delicate airiness of the mixture.
- Carefully spread the creamy filling into the chilled graham cracker crust, ensuring an even distribution.
- Warm blackberry preserves until slightly fluid, then delicately drizzle over the lemon filling. Use a sharp knife to create graceful, marbled swirls across the surface.
- Refrigerate the pie, allowing it to set and develop its rich, tangy flavors for 4-6 hours before serving.
Notes
- Prepare the crust in advance by processing graham crackers and blending with melted butter for a crisp, sturdy base that holds the creamy filling perfectly.
- Ensure cream cheese is at room temperature to guarantee a smooth, lump-free mixture when beating with sweetened condensed milk and zesty lemon.
- Whip the heavy cream carefully until stiff peaks form, creating a light and airy texture that will make the pie incredibly decadent and silky.
- Gently swirl blackberry preserves on top to create a beautiful marbled effect, adding a burst of fruity color and complementary flavor to the tangy lemon filling.
- Chill the pie for at least 4-6 hours to allow the filling to set completely, ensuring clean, perfect slices when serving.
- Use fresh lemon zest and juice for the brightest, most vibrant citrus flavor that will make this dessert truly memorable.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Drinks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 90 mg