This Blackberry Lemonade Pie is a refreshing treat that combines tart lemons and sweet blackberries. It has a smooth filling in a crunchy crust, making it a delightful dessert!
Every time I make this pie, my friends can’t resist going back for seconds. The mix of flavors is perfect for warm days—it’s like summer on a plate! ☀️
Ingredients & Substitutions
Graham Cracker Crust: A pre-made crust gives you a quick base, but you can make your own using crushed graham crackers mixed with melted butter. If you want a gluten-free option, try using crushed gluten-free cookies.
Blackberries: Fresh blackberries are key for flavor, but you can substitute with raspberries, blueberries, or even strawberries if blackberries aren’t available. Just adjust the sugar based on the berries’ sweetness.
Lemonade: Freshly squeezed lemonade adds brightness, but store-bought lemonade works just as nicely. If you want a more tangy flavor, use lemon juice and adjust sugar to taste.
Cream Cheese: Make sure your cream cheese is softened for easy mixing. If you’re looking for a lighter option, you could use Greek yogurt or mascarpone cheese, although the taste will vary a bit.
Heavy Whipping Cream: This gives the pie its airy texture. If needed, you can use coconut cream for a dairy-free option or whipped topping for convenience, but the flavor might be slightly different.
How Do I Achieve a Perfectly Mixed Cream Cheese Filling?
A smooth cream cheese filling is crucial for the texture of your pie. Here’s how to get it just right:
- Ensure your cream cheese is at room temperature. Cold cream cheese doesn’t mix well.
- Beat the cream cheese alone first until it’s creamy and free of lumps before adding other ingredients.
- Gradually mix in the lemonade and vanilla extract. This helps prevent lumps from forming.
Mix until completely smooth, scraping the sides of the bowl as needed to ensure everything is combined!
How to Make Blackberry Lemonade Pie?
Ingredients You’ll Need:
For The Pie Filling:
- 1 pre-made graham cracker crust
- 1 cup fresh blackberries (plus extra for garnish)
- 1 cup lemonade (freshly squeezed or store-bought)
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
For The Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar (for whipped cream)
How Much Time Will You Need?
This pie will take about 20 minutes of prep time, plus 4 hours to chill in the refrigerator until set. It’s a simple process with mixing, cooking, and refrigerating, giving you a wonderful treat with minimal effort!
Step-by-Step Instructions:
1. Prepare the Blackberry Filling:
In a medium saucepan, combine the fresh blackberries, sugar, and 1/2 cup of lemonade. Place the saucepan over medium heat and stir gently. Keep cooking until the mixture starts to simmer. This will help release the juice from the blackberries and dissolve the sugar.
2. Thicken the Mixture:
While the blackberry mixture is heating, take a small bowl and mix the cornstarch and salt with 1/4 cup of water until it’s nice and smooth. Gradually add this smooth mixture to the blackberry mix in the saucepan while stirring continuously. Cook for about 2-3 minutes, or until the mixture thickens. Once thickened, remove the saucepan from the heat and let the mixture cool down completely.
3. Make the Cream Cheese Filling:
In a large bowl, beat the softened cream cheese using a hand mixer until it’s smooth and creamy. Slowly add the remaining 1/2 cup of lemonade along with the vanilla extract, mixing well until everything is combined and creamy.
4. Whip the Cream:
In another bowl, pour in the heavy whipping cream and start whipping it up with a mixer until soft peaks begin to form. Once you reach that stage, gradually sprinkle in the powdered sugar and continue whipping until you get stiff peaks. This whipped cream will make your pie heavenly!
5. Combine and Fill:
Carefully fold the whipped cream into the cream cheese mixture until it’s all well combined. Pour this light and fluffy filling into your pre-made graham cracker crust, spreading it evenly.
6. Add the Blackberry Swirl:
Now, take your cooled blackberry mixture and spoon it gently over the cream cheese filling. With a knife or spatula, create a beautiful swirl effect by lightly mixing the two layers together. This will give your pie an attractive look!
7. Chill and Serve:
Cover the pie with plastic wrap and refrigerate it for at least 4 hours until it is set. Just before serving, garnish with extra fresh blackberries on top. Slice, serve, and enjoy your refreshing Blackberry Lemonade Pie!
Can I Use Frozen Blackberries Instead of Fresh?
Yes, you can use frozen blackberries! Just make sure to thaw them completely and drain off any excess liquid before using. This will help prevent the pie from becoming too watery. You might also need to cook them a little longer to achieve the right consistency.
What Can I Substitute for Heavy Whipping Cream?
If you need a substitute for heavy whipping cream, you can use coconut cream or a non-dairy whipping cream alternative. For a lighter option, consider using full-fat Greek yogurt beaten until smooth, although it will change the flavor and texture slightly.
How Should I Store Leftover Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’ve added the blackberry topping, it’s best to consume the pie sooner since the berries may release moisture over time.
Can I Make This Pie Ahead of Time?
Absolutely! This pie can be made a day in advance, making it a perfect make-ahead dessert. Just make sure to store it in the refrigerator until you’re ready to serve it. The flavors will meld beautifully overnight!
