Blackberry Lemonade Pie

Why You’ll Love This Recipe

When it comes to the dessert of choice around here, it’s definitely pie, and this one was a huge hit with my family! 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.

• Two Desserts in One: with a cream cheese and whipped cream filling, this is like a cross between a cream pie and a no-bake cheesecake.
• Easy to make – With no oven time and a few easy steps, this pie is perfect for summer gatherings, potlucks, or anytime you need a refreshing dessert.
• Fresh, bright flavor that’s perfect for summer – The tart lemon filling is balanced by the sweetness of condensed milk and the rich, buttery Golden Oreo crust.

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

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.

4.52 from 262 votes

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Course: Desserts

Cuisine: American

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Calories: 453kcal

Author: Danelle

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Ingredients 

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• 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 30 Golden Oreo cookies to form crumbs. Add 1/3 cup butter, melted 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 2 8 oz. packages cream cheese with an electric mixer until smooth. Add one1 14 oz. can sweetened condensed milk and beat for one minute. Mix in the 3/4 cup lemon juice and 1 teaspoon lemon zest and beat until smooth.
• In a separate bowl, beat the 1 cup whipping cream and 2 tablespoons sugar with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread into the prepared crust.
• Spoon 1/4 cup seedless blackberry jam over the lemon filling. Swirl gently with a sharp knife. Cover and refrigerate until firm, 4-6 hours.

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Nutrition

Serving: 1g | Calories: 453kcal | Carbohydrates: 46g | Protein: 3g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 244mg | Sugar: 27g

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Recipe Tips

• Make sure to cool down your blackberry preserves before you swirl them into the pie. Otherwise you’ll have a soupy mess!
• Don’t over-swirl: Swirl the blackberry jam just enough to create a pretty pattern. If you swirl too much it will mix in completely–but still taste amazing!
• For a pretty presentation, finish this pie off with a sprinkling of fresh blackberries and a few sprigs of fresh mint.
• Freeze the crust before filling: Even 5 minutes in the freezer helps it firm up and makes spreading the filling easier without crumbs mixing in.

Storage

• Keep refrigerated: Keep this pie chilled in the refrigerator, covered tightly with plastic wrap or foil, for 4–5 days. Use a pie container with a lid if you have one.
• Freezing: You can freeze the whole pie (or individual slices) for up to 1 month. Wrap well in plastic wrap and then foil, or place slices in a freezer-safe container.
• Thaw before serving: If frozen, let the pie thaw in the refrigerator overnight before serving. The texture may be slightly softer but still creamy and delicious.

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