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.
Servings: 8 servings
Calories: 453kcal
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 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.
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