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
- Cream cheese
- Sweetened condensed milk
- Whipping cream
- 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.
- 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
- 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 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.
Total time does not include refrigeration.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 59mgSodium: 244mgCarbohydrates: 46gFiber: 0gSugar: 27gProtein: 3g
Never miss a Let’s Dish Recipe:
Facebook | Pinterest | Instagram | Twitter
If you love this recipe, you might also like:
More Delicious Pie Recipes
Frozen Raspberry Lemonade Pie
This sweet and tart no-bake dessert is made with vanilla ice cream and frozen lemonade concentrate. It's the perfect summer dessert!
Strawberry Buttermilk Pie
A classic Southern buttermilk pie meets a fresh glazed strawberry pie in this delightful dessert mash-up that's perfect for spring and summer.
Blackberry Sour Cream Pie
Fresh or frozen blackberries, sour cream, and a few pantry staples come together in this delightful pie that will quickly become a family favorite!
No-Bake Mile High Banana Split Pie
All of your favorite banana split toppings are piled high in this no-bake pudding pie dessert that's the perfect way to end any summer day!
Blackberry Peach Buttermilk Pie
Fresh blackberries and peaches add a fruity twist to this classic buttermilk pie.
Strawberry Cream Pie with Chocolate Drizzle
A sweetened cream cheese pie filling is topped with fresh sliced strawberries and finished off with a drizzle of chocolate.
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!
This pie is heavenly.
I want to substitute cool whip. How much?
You’ll need about two cups. A little more or less won’t affect the outcome, so it won’t need to be exact.
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?
I use the whole cookie!
Can I use fresh squeezed lemons for the juice?
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.
Thank you SO much!
I made this for Pi day. My husband kept exclaiming, “whooo!!!” after each bite. He LOVED it. 10/10, 5 stars.
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!
Any suggestions for making this in regular or mini muffin tins? Planning on taking it for a potluck at work
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.
This looks amazing! If I wanted to make for a 9x13s dish, would I double it?
This looks amazing! If I wanted to make for a 9x13s dish, would I double it?
Yes, I would double it.
Looks fantastic! Can I freeze it?
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.
Do you have a recipe for the blackberry jam?
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.
Is the butter salted or Unsalted?
Can I refrigerate it over night?
It states to melt the jam and then cool. Is this necessary, and if so, do I put it in the microwave?
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.
Can you use a Graham cracker crust instead of an oreo crust?
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.
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?
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.
Make sure you’re using condensed milk and not evaporated.
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.
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?
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?
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!