Blackberry Lemonade Pie
A refreshing no-bake dessert combining tangy lemonade and sweet blackberries, perfect for summer gatherings.
Ingredients
For the crust
- 30 pieces vanilla sandwich cookies (such as Golden Oreos) These serve as the base for the pie crust.
- ½ cup melted butter Helps bind the cookie crumbs together.
For the filling
- 2 packages cream cheese, softened (8-ounce each) Forms the creamy base of the filling.
- 1 can sweetened condensed milk (14-ounce) Adds sweetness and creaminess to the filling.
- 1 teaspoon lemon zest Infuses a fresh lemon flavor.
- ¾ cup fresh lemon juice Provides tanginess to the filling.
- ¼ cup blackberry preserves, melted and cooled Enhances the filling with a sweet blackberry flavor.
Instructions
Preparation of the Crust
- Grind the vanilla sandwich cookies in a food processor until very fine.
- Mix the melted butter with the cookie crumbs until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- Chill in the freezer for about 10 minutes to firm up the crust.
Creating the Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk and mix until fully incorporated.
- Incorporate the lemon juice and lemon zest, mixing until creamy.
- Fold in the melted blackberry preserves to create a swirled effect.
Assembling the Pie
- Pour the creamy filling into the prepared cookie crumb crust, smoothing it out with a spatula.
- Spoon some additional blackberry preserves on top of the filling.
- Use a knife to swirl the preserves into the filling for a decorative effect.
- Cover with plastic wrap and refrigerate for 4-6 hours until set.
Notes
For best flavor, serve chilled. Garnish with fresh blackberries or mint before serving. The pie can be stored in the refrigerator for up to 3-4 days or frozen for a month.