This Blackberry Lemonade Pie is a refreshing and fruity dessert that’s perfect for warm days. With tangy lemonade and sweet blackberries, it’s a delightful mix of flavors!
Making this pie is as easy as pie (pun intended)! Just blend, pour, and chill. I love serving it after dinner, and trust me, it disappears quickly around here! 🍋🫐
Key Ingredients & Substitutions
Blackberries: Fresh blackberries bring a sweet-tart flavor that’s hard to beat. If they’re out of season, frozen blackberries work well too. Just thaw and drain them first!
Sugar: This recipe uses sugar to balance the tartness of the blackberries. If you prefer less sugar, try using honey or a sugar substitute like stevia. Adjust to taste, as some substitutes can be sweeter!
Cream Cheese: Cream cheese gives the pie a rich, creamy texture. For a lower-fat option, use reduced-fat cream cheese or Greek yogurt, which adds a tangy flavor.
Whipped Topping: You can use store-bought whipped topping for convenience. If you like, substitute with homemade whipped cream for a fresher taste. Just whip heavy cream with a bit of sugar until fluffy!
Lemonade: Fresh lemonade adds brightness. If you can’t make it from scratch, pre-made lemonade works just fine! For a healthier twist, use lemon juice mixed with water and a touch of honey.
How Do I Cook the Blackberry Mixture Perfectly?
Getting the blackberry mixture right is key to flavor. Start by cooking the blackberries with sugar and water until they start to break down. Be patient; this takes about 5-7 minutes.
- Heat the mixture over medium heat while stirring occasionally to prevent sticking.
- As soon as the blackberries soften, mix the cornstarch and salt with cold water until smooth.
- Add it gradually to the blackberry mix, stirring until it thickens—this should only take 2-3 minutes.
Let it cool slightly before using so it doesn’t melt the cream cheese layer. This step makes all the difference in texture!
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 cup sugar, divided
- 1 cup water
- 1 cup lemonade (freshly squeezed or store-bought)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 (8 oz) package cream cheese, softened
- 1/2 cup whipped topping (or heavy cream, whipped)
- 1 tablespoon lemon zest
- Optional: mint leaves for garnish
How Much Time Will You Need?
This delightful pie will take about 15 minutes to prepare, plus an additional 4 hours to chill in the fridge. So, you can mix it up in no time and let it set while you enjoy other activities! Perfect for a sunny day or a gathering with friends.
Step-by-Step Instructions:
1. Prepare the Blackberry Mixture:
Start by combining 1 cup of blackberries, 1/2 cup of sugar, and 1 cup of water in a medium saucepan. Cook this mixture over medium heat, stirring occasionally, until it gently simmers and the blackberries begin to break down. This should take about 5-7 minutes.
2. Thicken the Mixture:
While that’s cooking, in a small bowl, mix the cornstarch, salt, and 1/4 cup of cold water until it’s smooth. Once the blackberry mixture is simmering, slowly add the cornstarch mixture while stirring constantly. Keep stirring until the mixture thickens, which will take about 2-3 minutes. Once thickened, remove it from the heat and let it cool slightly.
3. Make the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese with the remaining 1/2 cup of sugar until it’s creamy and smooth. Then, add the lemonade and lemon zest to this mixture and beat until everything is fully combined.
4. Fold in the Whipped Topping:
Gently fold in the whipped topping until it’s well mixed. This will give your filling a lovely light texture!
5. Assemble the Pie:
Pour your creamy mixture into the prepared graham cracker pie crust and smooth out the top. Next, spoon the blackberry mixture over the cream cheese layer, using a knife to swirl it gently and create a beautiful marbled effect.
6. Chill and Serve:
Cover the pie and refrigerate for at least 4 hours or until it’s set. When you’re ready to serve, cut out a slice and garnish with extra blackberries and mint leaves, if you like. Enjoy your deliciously refreshing dessert!
Can I Use Frozen Blackberries?
Yes, frozen blackberries can be used! Just be sure to thaw them completely and drain any excess liquid before cooking. This will help achieve the right consistency in the pie filling!
How Can I Substitute the Cream Cheese?
If you’re looking for a dairy-free option, you can substitute the cream cheese with coconut cream or a dairy-free cream cheese alternative. Just make sure to use a brand that is smooth and creamy for the best results!
Can I Make This Pie Ahead of Time?
Absolutely! This pie can be made a day in advance. Just keep it covered in the refrigerator. The flavors will have time to meld beautifully, making it even more delicious!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to extend its freshness, consider wrapping it tightly with plastic wrap before placing it in the container!
