This Blackberry Lemonade Pie is a refreshing treat that’s perfect for warm days! With a creamy filling made from zesty lemonade and sweet blackberries, it really brightens up your dessert game.
Making this pie is a breeze! Just mix, pour, and chill—easy peasy! I love serving it with a dollop of whipped cream on top. It’s like a mini vacation in every bite! 🍋🫐
Key Ingredients & Substitutions
Blackberries: Fresh blackberries provide a sweet and tangy flavor. If you can’t find them, you can use raspberries or blueberries for a different but delicious twist.
Sugar: Using regular granulated sugar is standard, but if you’re looking for a healthier option, coconut sugar or a sugar substitute can work. Keep in mind that some substitutes may alter the texture.
Cream Cheese: This is a must for the creamy filling. If you prefer a lighter version, you can try whipped cream cheese or a vegan cream cheese for a dairy-free option.
Heavy Whipping Cream: For that fluffy texture, heavy cream is crucial. You can substitute it with whipped coconut cream or a dairy-free heavy cream alternative if needed.
Graham Cracker Crust: You can purchase a pre-made crust, or make your own with crushed graham crackers mixed with melted butter. For a gluten-free option, consider using gluten-free cookies for the crust.
How Do You Get the Perfect Texture for the Cream Cheese Filling?
Getting a creamy and smooth filling can seem tricky, but it’s all about how you combine the ingredients. Start by ensuring your cream cheese is really soft. This helps it blend easily with the powdered sugar.
- Beat the softened cream cheese with the powdered sugar until smooth; there shouldn’t be any lumps.
- Whip the heavy cream until stiff peaks form, which adds fluffiness.
- Gently fold the whipped cream into the cream cheese mixture. This keeps the filling light and airy. Avoid overmixing, so it retains that lovely fluffiness!
How to Make Blackberry Lemonade Pie
Ingredients You’ll Need:
For the Pie:
- 1 pre-made graham cracker pie crust
- 1 cup fresh blackberries (plus extra for garnish)
- 1 cup sugar, divided
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup water
- 1 tablespoon cornstarch
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Blackberry Lemonade Pie takes about 15 minutes to prepare, plus at least 4 hours to chill in the fridge while it sets. Make sure to give yourself enough time for chilling, so the pie becomes perfectly firm and refreshing!
Step-by-Step Instructions:
1. Prepare the Blackberry Mixture:
Start by combining the fresh blackberries, ½ cup of sugar, lemon juice, lemon zest, water, and cornstarch in a saucepan. Place the saucepan over medium heat and cook this mixture. Keep stirring it until it thickens and starts bubbling, which should take about 5-7 minutes. Once it’s thick, take it off the heat and let it cool down.
2. Make the Cream Cheese Filling:
In a mixing bowl, beat the softened cream cheese and powdered sugar together using a mixer until it’s smooth and creamy. This will be the base of your pie filling.
3. Whip the Cream:
In another bowl, whip the heavy whipping cream until stiff peaks form. This means when you lift the mixer out, the cream holds its shape. Gently fold the whipped cream into your cream cheese mixture until everything is combined and fluffy.
4. Assemble the Pie:
Pour the creamy filling into your pre-made graham cracker pie crust. Use a spatula to smooth it out evenly.
5. Add the Blackberry Swirl:
Now, take your cooled blackberry mixture and gently swirl it over the cream cheese filling. Use a knife or a skewer to create a marbled effect—this will make your pie look as good as it tastes!
6. Chill the Pie:
Cover the pie with plastic wrap and place it in the refrigerator for at least 4 hours or until it is set. This will help all the flavors come together beautifully.
7. Garnish and Serve:
When you’re ready to serve, take the pie out of the fridge and garnish it with some extra fresh blackberries on top. Slice, serve, and enjoy your delicious Blackberry Lemonade Pie!
Can I Use Frozen Blackberries Instead of Fresh?
Yes, you can use frozen blackberries! Just make sure to thaw them first and drain any excess liquid to prevent the pie from becoming too watery. You may need to increase the cooking time slightly to allow the mixture to thicken properly.
What If I Don’t Have Cornstarch?
If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour or arrowroot powder. However, keep in mind that using flour may result in a slightly different texture, so cook the mixture a little longer to ensure it thickens properly.
How to Store Leftover Pie?
Store any leftover pie in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, wrap individual slices tightly in plastic wrap and place in a freezer-safe container. To thaw, simply transfer to the fridge overnight before enjoying!
Can I Add More Lemon Flavor?
Absolutely! If you love a zestier flavor, you can add an extra tablespoon of lemon juice or zest to the cream cheese mixture. Just taste as you go to ensure it doesn’t overpower the blackberry flavor.
