BLACKBERRY LEMONADE PIE — This sweet and tangy swirled pie combines sweetened cream cheese, whipped cream, fresh lemon juice and blackberry preserves in a vanilla cookie crumb crust.
When it comes to the dessert of choice around here, it’s definitely pie. And this Blackberry Lemonade Pie was a huge hit with my pie loving family!
This creamy pie combines the flavors of lemon and blackberry in a Golden Oreo crust. With cream cheese and homemade whipped cream making up the filling, it’s a bit like a cross between a cream pie and a no-bake cheesecake.
Thanks for this recipe, I made it yesterday and it was wonderful! Easy and sophisticated enough to take to a gathering and be a hit of the show. ~ Lynne
And blackberry and lemon are such a great flavor combination. They’re flavors that sort of epitomize summer time for me. Also, that Golden Oreo crust? I don’t know why I’ve never thought of that before.
Of course, vanilla wafer crumbs or good old graham cracker crumbs will make a wonderful crust too. But I highly recommend the Golden Oreos! They pretty much make this pie perfect.
Just make sure that you cool down your blackberry preserves before you swirl them into the pie. Otherwise you’ll have a soupy mess! And nobody wants that.
I like to finish this pie off with a sprinkling of fresh blackberries and a few sprigs of fresh mint. But that’s totally optional, of course. And I’m pretty sure this pie would also be delicious if you substituted raspberries or strawberries for the blackberries.
I made this for Pi day. My husband kept exclaiming, “whooo!!!” after each bite. He LOVED it. 10/10, 5 stars! ~ CS
With it’s no-bake filling and lemonade flavor this pie is the perfect summer dessert, and is sure to get raves anywhere you serve it. Not only is the pie delicious, it comes together quickly and easily, and slices beautifully!
It certainly got raves from my family, and it didn’t last long with three teenage boys fighting over every last bite! I know we’ll be making this dreamy, creamy pie for many years to come!
WHAT PEOPLE ARE SAYING ABOUT BLACKBERRY LEMONADE PIE
I’ve made this several times and my daughter asked me to make it for her birthday tomorrow. It’s so good, my family absolutely loves it. ~ Dianne
I made this and it was spectacular! ~ My
We made this pie this past weekend for a dinner party we were invited to and it was a huge hit. We’re making it again this weekend for a dinner party we’re hosting. I used the lemon flavored Oreos for the crust and they made it even better! ~ Wendy
This pie was awesome! I made it for a dinner at my campground and won first place in the pie contest! I need to make again! ~ Krista
I made this for the first time for Thanksgiving and people seriously went crazy for it! So delicious. ~ Sarah
Turned out fantastic! Going to try it with strawberries and cherries. ~ Laura
Made this pie for a family gathering. It was a hit! Simply delicious! ~ Priscilla
I made this with a graham cracker crust and it was a huge hit at work! Everyone loved it! ~ Kirby
Be sure to save this Blackberry Lemonade Pie recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Blackberry Lemonade Pie
- Golden Oreos
- Butter
- Cream cheese
- Sweetened condensed milk
- Lemons
- Whipping cream
- Sugar
- Blackberry jam
Blackberry Lemonade Pie
This sweet and tangy swirled pie combines sweetened cream cheese, whipped cream, fresh lemon juice and blackberry preserves in a vanilla cookie crumb crust.
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
- In a food processor, pulse cookies to form crumbs. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 9-inch deep dish pie pan. Freeze while you prepare the filling.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sweetened condensed milk and beat for one minute. Mix in the lemon juice and zest and beat until smooth.
- In a separate bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread into the prepared crust.
- Spoon the blackberry preserves over the lemon filling. Swirl gently with a sharp knife. Cover and refrigerate until firm, 4-6 hours.
Notes
*Do not use light cream cheese or the pie will not set up.
Total time does not include refrigeration.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 453Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 59mgSodium: 244mgCarbohydrates: 46gFiber: 0gSugar: 27gProtein: 3g
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Who Dished It Up First: Adapted from Taste of the South
Carissa Nelson | Spoonful of Easy
Yay for no bakes! This looks amazing. Love the tip on the Golden Oreo crust — yes!!! Great recipe!
Glen M
This pie is heavenly.
Kelly
I want to substitute cool whip. How much?
Danelle
You’ll need about two cups. A little more or less won’t affect the outcome, so it won’t need to be exact.
Rae Lynn
This looks amazing and I intend to make it asap! I am wondering though, do I use the whole cookie filling and all or do I remove the filling?
Danelle
I use the whole cookie!
Kim
Can I use fresh squeezed lemons for the juice?
Danelle
Absolutely!
Lynne Henkiel
Thanks for this recipe, I made it yesterday and it was wonderful! Easy and sophisticated enough to take to a gathering and be a hit of the show.
Danelle
Thank you SO much!
CS
I made this for Pi day. My husband kept exclaiming, “whooo!!!” after each bite. He LOVED it. 10/10, 5 stars.
Wendy Livingston
We made this pie this past weekend for a dinner party we were invited to and it was a huge hit. We’re making it again this weekend for a dinner party we’re hosting. I used the lemon flavored Oreos for the crust and they made it even better!
Alycia
Any suggestions for making this in regular or mini muffin tins? Planning on taking it for a potluck at work
Dawn
This looks so amazingly delicious 🙂 It’s nice to find a dessert that I can make without the oven on too since the warm weather is finally arriving here and once it arrives, it sticks around until October. I don’t bake much from now until October!
One of our household members isn’t big on blackberries, but I am sure he will like this one (he loves cheesecake.) Or I can make half strawberry and half blackberry.
Hope Schambach
This looks amazing! If I wanted to make for a 9x13s dish, would I double it?
Hope Schambach
This looks amazing! If I wanted to make for a 9x13s dish, would I double it?
Danelle
Yes, I would double it.
Jan
Looks fantastic! Can I freeze it?
Danelle
I’ve never tried freezing it, so I can’t say for sure. But if you give it a try, I’d love to hear how it goes.
Meredith
Do you have a recipe for the blackberry jam?
Diane
I’ve made this several times and my daughter asked me to make it for her birthday tomorrow. It’s so good, my family absolutely loves it.
Mikayla H
Is the butter salted or Unsalted?
Hannah
Can I refrigerate it over night?
Danelle
Absolutely!
Kimberly
It states to melt the jam and then cool. Is this necessary, and if so, do I put it in the microwave?
Danelle
Melting it makes it easy to swirl into the pie. If you don’t cool it first, it will soften the rest of the pie. And yes, you can do it in the microwave.
Stephinee
Can you use a Graham cracker crust instead of an oreo crust?
Danelle
Of course!
Erica
It seems as if this recipe made enough to fill two 9-inch pie pans. I guess it’s not the worst result but I’m not sure why it made so much.
Jenni
I followed the recipe exactly but my pie did not set up properly. It wasn’t exactly runny, but it definitely did not hold its shape when sliced. What went wrong?
Barb
Just wondering Jenni if you might have forgotten to whip the heavy cream? Just a thought. It should have turned out, the recipe is pretty straight forward.
Barb
Make sure you’re using condensed milk and not evaporated.
Sarah
I’ve had trouble with recipes in the past if I use spreadable cream cheese in a tub rather than cream cheese in a block. Could that have been the issue with the pie not setting up?
Shantille
Mine didn’t set up either and I followed the recipe as printed. I think I would reduce the amount of lemon juice next time to see if it holds up better.
Rena W.
I made this light and delicious dessert for my family for Easter dinner. The recipe says to use a 9 inch pie pan, but I used a 10 inch quiche pan and it was filled to capacity so there is no way this would fit in a 9 inch pan. I will make this again as I got rave reviews.
Rhonda Bucci
I agree with the last comment. I too had a lot of filling left over and could have used a bigger pie dish or made two.
Has anyone else had the same results and why is there so much filling left over?
Thank you.
Cherie
If I want to use a different biscuit, what weight would I use and do I have to allow something extra to make up for the lack of cream filling that is in Oreos?
Danelle
I haven’t ever figured that out, but I would probably add a dozen more biscuits and a few extra tablespoons of butter. You might have extra, but you’d be sure to have enough!
Brian st. Clair
I made this but cooked some fresh raspberry and top with raspberry was great everyone loved it wanted the recipe. Making the blackberry tonight a+ thank you for this recipe.
Kelly Denault
Could you use a premade cookie crust?
Arlene
So the flavor of this pie is delicious! Easy to make! But nowhere in the instructions does it say to use a deep dish pie because this filling literally was overflowing in my 9 inch pie plate. So I’m hoping it’s going to set up as it sits in the fridge overnight. If not then I guess we’re eating it like it is a trifle. Next time I’m going to divide this recipe into two pies or don’t use two packages of cream cheese which my experience warned me before I even started that it was too much cream cheese. Is it a misprint I wonder?
Rielle
Made this recipe thinking it was a cheesecake… then reread and it definitely states it is a pie and has a pie like consistency. I was expecting it to solidify like a no bake cheesecake and that never happened…
Regardless, the flavor was fantastic! My only complaint was the crust didn’t stick together, and maybe that was my own fault for not pressing the cookie crumbles enough. If I made this again, I think I would modify the recipe to make it into a cheesecake instead by baking the crust instead of freezing and then adding eggs to the batter and baking like a normal cheesecake.
Kayla
I made this Saturday for my family; everyone enjoyed it; very yummy recipe. But as noted by a couple others, there’s is way too much for a 9” pie, too much crust and filling both. I made another little pan of it with the excess. The whole thing might nicely fill a springform pan. The only other thing I would adjust is the crust; it is very loose and crumbly. I may try adding butter, or I may just make a traditional pie crust. I think that would be good.