This Blackberry Lemonade Pie is a sweet and tangy treat that brings summer vibes to your table! With a smooth filling made from juicy blackberries and zesty lemonade, it’s super refreshing.
I can’t help but smile every time I take a bite—it’s like a sunny day on a plate! Plus, the buttery crust is just the right amount of crunchy. Perfect for sharing, or not! 😉
Ingredients & Substitutions
Graham Cracker Pie Crust: This store-bought crust is super easy, but if you’re up for it, homemade crust from crushed cookies or nuts is a great choice. Use Oreo or shortbread cookies for a twist!
Blackberries: Fresh blackberries bring a lovely flavor! If they’re out of season, you can substitute with blueberries or raspberries, which are also delicious.
Granulated Sugar: Standard sugar works well, but you could use honey or agave syrup if you prefer a natural sweetener. Just adjust to taste since they can be sweeter.
Lemon Juice & Zest: Fresh lemon juice and zest are key for a zesty kick! If you’re in a pinch, bottled lemon juice can substitute, but fresh is always best for flavor.
Gelatin: It’s used to help the pie set. If you need a vegetarian option, use agar-agar as a substitute. Just check the package for equivalent measurements.
Heavy Whipping Cream: For a lighter option, you could use whipped topping, but it may alter the final texture. Whole milk can also work, but the cream adds richness.
Cream Cheese: Softened cream cheese gives the fill a creamy base. Neufchâtel cheese is a lighter alternative that works nicely too.
How Do I Ensure My Pie Sets Perfectly?
Getting the pie to set just right is crucial for the perfect texture. Make sure the blackberry mixture is cool before adding it to the cream cheese filling. If it’s too hot, it can cause the cream cheese to melt, leading to a runny mixture.
- First, prepare your blackberry mixture and set it aside to cool to room temperature.
- Beat your cream cheese with sugar until smooth. This helps it blend well with the whipped cream.
- When folding in the whipped cream, do it gently to keep that light and airy texture.
Remember to chill the pie for at least 4 hours, or even overnight. This helps firm it up. If you’re impatient like me, sometimes a few extra hours really make a difference!
How to Make Blackberry Lemonade Pie
Ingredients You’ll Need:
For the Pie:
- 1 pre-made graham cracker pie crust
- 1 cup fresh blackberries (plus extra for garnish)
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 envelope (about 1 tablespoon) unflavored gelatin
- 1 cup heavy whipping cream
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Blackberry Lemonade Pie takes about 15 minutes to prepare, plus an additional 4 hours to chill in the refrigerator. You’ll spend a little time cooking the blackberry mixture and mixing everything up before letting it set. Then, it’s just waiting for it to cool down before serving! Yum!
Step-by-Step Instructions:
1. Prepare the Blackberry Mixture:
Start by placing the fresh blackberries and granulated sugar into a medium saucepan. Heat this over medium heat, stirring occasionally, until the blackberries soften and the mixture starts to bubble, which should take about 5-7 minutes. Once done, remove it from the heat and let it cool slightly.
2. Mix Lemon Juice and Gelatin:
In a small bowl, combine the freshly squeezed lemon juice and the unflavored gelatin. Stir this mixture until the gelatin fully dissolves. Now, pour this lemon-gelatin mix into the warm blackberry sauce and stir well to combine. Set this aside to cool completely.
3. Whip the Cream:
In a mixing bowl, pour in the heavy whipping cream. Using an electric mixer, whip the cream until soft peaks form. Once that’s done, set it aside for later use.
4. Make the Cream Cheese Mixture:
In another bowl, beat the softened cream cheese until smooth. Then, add in the powdered sugar, lemon zest, and vanilla extract, mixing until you have a creamy texture.
5. Combine the Mixtures:
Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful to maintain the light fluffiness of the whipped cream as you mix it in until it’s fully combined.
6. Assemble the Pie:
Pour the cream cheese filling into your prepared graham cracker pie crust and spread it evenly across the bottom. Then swirl the cooled blackberry mixture on top of the cream cheese filling for a pretty design.
7. Chill and Serve:
Cover the pie with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 4 hours, or until set. Before serving, decorate with additional blackberries on top. Slice and enjoy your refreshing Blackberry Lemonade Pie!
Can I Use Frozen Blackberries Instead of Fresh?
Yes, you can use frozen blackberries, but be sure to thaw them first! Let them sit in the fridge overnight or place them in a bowl of cold water for quicker thawing. Drain any excess liquid before cooking to prevent a watery pie filling.
Can I Substitute the Cream Cheese?
Absolutely! If you want a lighter option, you can use Greek yogurt or mascarpone cheese instead of cream cheese. Just keep in mind that substituting may alter the flavor and texture slightly, but it will still be delicious!
How Do I Store Leftover Pie?
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. Make sure to keep it chilled until you’re ready to serve again for the best flavor and texture.
Can I Make This Pie Gluten-Free?
Yes, you can make this pie gluten-free by using a gluten-free graham cracker crust. There are many great store-bought options available, or you can make your own using gluten-free cookies. Just ensure all ingredients used are certified gluten-free!
