Blackberry lemonade pie is a no bake pie with a crushed vanilla cookie crust, a creamy filling of cream cheese, sweetened condensed milk, fresh lemon juice, and zest, and a swirl of blackberry preserves through the top. It takes twenty minutes to prepare, chills for four to six hours, and serves eight.
The lemon gives the filling a sharp, sunny tang that cuts through the richness of the cheese, and the blackberry swirl adds a sweet, jammy contrast that looks pretty when sliced. There is no oven to turn on, which makes it a cool, refreshing dessert for warm days and a handy make ahead pie for gatherings.
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Why You Will Love Blackberry Lemonade Pie
There is no baking, so the kitchen stays cool.
Sweetened condensed milk and lemon juice set the filling without gelatin.
The swirl of preserves makes a simple pie look special.
Ingredients for Blackberry Lemonade Pie
- The crust is thirty vanilla sandwich cookies, ground fine, mixed with half a cup of melted butter.
- The filling is sixteen ounces of softened cream cheese, one fourteen ounce can of sweetened condensed milk, three quarters of a cup of fresh lemon juice, and one teaspoon of lemon zest, plus a quarter cup of blackberry preserves.
Cookie crust. It gives a sweet, crunchy base.
Cream cheese. It makes the filling thick and creamy.
Sweetened condensed milk. It sweetens and sets the filling.
Lemon juice and zest. They add a bright tang.
Blackberry preserves. They add a fruity swirl.
How to Make Blackberry Lemonade Pie
1. Make the crust. Grind the cookies fine in a food processor, mix in the melted butter, and press the crumbs into a nine inch pie pan, up the sides.
2. Chill the crust. Freeze the crust for ten minutes while you make the filling.
3. Mix the filling. Beat the cream cheese until smooth, then beat in the condensed milk, lemon juice, and zest.
4. Swirl. Pour the filling into the crust and drop spoonfuls of melted preserves on top, then drag a knife through them.
5. Chill. Cover and refrigerate for four to six hours until set.
Soften the cream cheese fully before beating. Cold cheese leaves small lumps that never smooth out, so leave it on the counter for an hour. Beat it alone first until creamy, then add the condensed milk. Add the lemon juice slowly at the end, since it thickens the filling as it mixes in.
Melt the preserves and let them cool for a few minutes before spooning them on. Warm preserves spread into the filling and turn it pink, while cool but loose ones stay in distinct ribbons. A thin knife dragged once or twice makes a pretty marbled pattern, so do not overmix it.
Serving Ideas for Blackberry Lemonade Pie
Serve slices chilled with fresh blackberries and a few mint leaves on top. For more lemon and berry sweets, try blueberry lemonade, lemonade scones, mini blackberry cheesecakes, or strawberry cheesecake nachos dessert.
Making Blackberry Lemonade Pie Ahead
Make the pie up to two days ahead and keep it covered in the refrigerator. Leftover slices keep for up to four days. For longer storage, freeze the pie for up to two months, wrapped well, and thaw it in the refrigerator overnight. Freezing makes the slices firm, which some people enjoy.
Tips and Variations for Blackberry Lemonade Pie
Flag the allergens. This pie contains milk, wheat, and soy from the cookies, cheese, and condensed milk, so check every label.
Taste the filling. Taste the filling before pouring and add a little more lemon juice if you want it tangier.
Check the set. The filling should be firm in the center after chilling.
Use fresh lemons. Bottled juice tastes flat.
Press the crust. A flat glass makes it even.
Add berries. Fresh blackberries on top look good.
Slice cold. Warm the knife for clean cuts.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of chilled dairy desserts.
For a graham cracker crust, use two cups of crumbs mixed with half a cup of melted butter and a few spoonfuls of sugar. For a lighter filling, fold in a cup of whipped topping. Either change works with the same chill time, and the pie still slices cleanly once set.
You can swap the blackberry preserves for raspberry or blueberry, and the lemon for lime. Strawberry preserves give a pink swirl that looks good for a spring brunch. Keep the amount of juice the same so the filling still sets, since the acid reacts with the condensed milk to thicken it.
Questions About Blackberry Lemonade Pie
Do you need to bake blackberry lemonade pie?
No. It sets in the refrigerator.
Can you make blackberry lemonade pie ahead of time?
Yes. Make it up to two days ahead.
Can you freeze blackberry lemonade pie?
Yes, for up to two months.
Why is my filling runny?
Chill it longer, and add the juice slowly.
Can I use frozen blackberries?
Use preserves for the swirl instead.
Blackberry Lemonade Pie
Equipment
- 9-inch pie pan
- Food processor
- Electric mixer
Ingredients
Main Ingredients
- 30 vanilla sandwich cookies
- ½ cup butter melted
- 16 oz cream cheese softened
- 14 oz sweetened condensed milk
- 1 tsp lemon zest
- ¾ cup fresh lemon juice
- ¼ cup blackberry preserves melted and cooled
Instructions
Cooking
- Crust. Grind the cookies, mix with the butter, and press into the pan.
- Chill. Freeze the crust 10 minutes.
- Filling. Beat the cream cheese, condensed milk, lemon juice, and zest.
- Swirl. Pour in the filling and swirl in the preserves.
- Set. Refrigerate 4 to 6 hours.
