Would you like a slice of pie, one that is creamy and full of delicious citrus flavor and juicy blackberries? It's hard to resist the refreshing lemon-lime flavor combination, and my feeling is that blackberries just go with citrus in a good way. The result is a beautiful Lemon Lime Blackberry Cream pie.
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It's hard to find lemon and lime recipes. Usually, it's just one or the other. But combining both of these fruits creates a unique and wonderful tart flavor.
This lemon lime dessert recipe is a family favorite summertime treat. The fresh and tangy lemons and limes combined with the sweetness of blackberries make such an impressive and pretty as-can-be zesty citrus-filled dessert.
In some parts of the country, you may consider this a chiffon pie since it's made with gelatin, so I am saying this out loud: this is a creamy chiffon pie at its best!
- For all of you citrus lovers, you will love this Mandarin Caramel Creme for an easy-to-make but decadent orange-flavored custard dessert.
- Another citrus pie you will love is this very unique Lemon Sponge Pie, yes you can have cake and pie in one delicious dessert. But if you want to make a fun cake, try this Mountain Dew Cake with the best lemon flavor in a moist, tender bundt cake.
- This Mandarin Orange Bundt Cake has pieces of mandarins baked inside and a mandarin citrus glaze on top.
Why I love this pie
- If you like light, creamy, refreshing citrus desserts, this pie will become your favorite. It is a summer go-to dessert, and it always gets rave reviews.
- This recipe is simple to make it is basically a no-bake pie. I have to count the 5 minutes I baked the graham cracker crust, but after that, it's no-bake.
- I love a recipe with simple ingredients, and this pie has just eight, and they are all easy to find.
Lemon Lime Pie Ingredients
Graham crust - This pie is made with my 4-ingredient homemade graham cracker crust that is so simple to make, but a 9_inch, premade store-bought crust will work just as well, and your pie will be just as tasty.
Lemons and limes - You want that pure citrus flavor so for this pie splurge and buy fresh fruit. For this recipe, I used 4 lemons and 3 limes for the juice, zest, and garnish. Here is a handy guide all about how much juice is in a lemon to help determine exactly how many lemons you should be buying for recipes. It's very helpful.
Blackberries - These will garnish the top of the pie, so buy the prettiest berries you can find.
Gelatin - The one ingredient that makes this pie work is unflavored gelatin, something not everyone keeps in their panty, but this will thicken the batter nicely. Actually, gelatin makes my list of the basic ingredients to keep in your pantry; check it out.
Condensed milk - Makes this pie nice and creamy with a little sweetness.
Let's make a pie
Step 1. I hope you have a citrus reamer because this recipe requires some serious juicing. But, before you start juicing the lemons and limes, you need to zest two of each for inside the pie and the garnish. A nice sharp citrus zester will get the job done in no time.
After zesting, cut the lemons and limes in half and juice them. You will need approximately ¾ cups of lemon juice and ½ cup of lime juice. Go ahead and juice the zested ones too.
After all that juicing you get the benefit of your kitchen smelling a bit like a lemon grove, stop and take a whiff right now.
Step 2 - I have changed this recipe to omit spreading the jam on the crust. It tastes good but makes the crust soggy.
Step 3. Add the chilled condensed milk, heavy cream, juices and zest to a large bowl and
Step 4. beat with an electric mixer on medium-high speed until the mixture thickens. Note: This will splatter! This takes about 3-4 minutes. Warning: This will splatter.
Step 5. Prepare the gelatin- Pour cold water into a small bowl
Step 6. Sprinkle the gelatin over the water.
Step 7. Immediately stir or whisk the gelatin and set aside for 5 minutes. Stand the bowl in a heatproof bowl of hot water and stir until the gelatin dissolves.
Step 8. To temper the dissolved gelatin, pour 2 tablespoons of the cream batter into it. Then, pour the gelatin mixture into the batter and mix on medium speed for a minute, then on medium-high speed for about three to four minutes until the batter becomes thick and creamy.
The consistency of the batter will be pourable; it will not be ultra-thick.
Step 9. Pour the batter into the prepared graham cracker pie crust. Depending on the depth of the pie crust, you will probably have too much batter. I had ½ cup of batter left, so I poured it into a dessert glass and added crushed graham crackers to the top, along with more fruit. This made a nice little extra lemon-lime blackberry dessert.
Step 10. That's it; your pie is done. But if you want to add some extra bling to your pie, follow these next steps. First, let that luscious filling firm up in the fridge for an hour or two.
Step 11. Beat cold heavy whipping cream in a medium-sized bowl until stiff peaks form, then fill a piping bag to pipe rosettes on top of the pie.
Step 12. Now it's time to give your pie some bling. I love piping whipped cream on top of cream pies it just makes them look so pretty.
Step 13. Add blackberries to the rosettes and slices of lemon and lime between them. If you have extra citrus zest, you can sprinkle that on top of the pie.
The lemon and lime flavors deliver a unique tart flavor, and the juicy blackberries add the perfect sweetness to this awesome pie.
Variations
- Try using raspberries or strawberries for a different flavor; substitute the jam inside and the fruit on top of the pie.
- You can also make this pie without the jam layer on the bottom.
- You can substitute graham crackers for vanilla wafers or shortbread cookies for a different pie crust. T
- Do you love Key Limes? Feel free to swap them out with the regular limes.
- A meringue topping would be another way to top this pie.
Pie FAQs
For this recipe, you need gelatine to add body to the pie so it holds its shape.
Another way to add the whipped cream on top is to cover the whole pie with the whipped cream like a frosting. You can still add blackberries on top and sprinkle with the citrus zest.
A chiffon pie has a lighter filling than a cream pie and is usually made with gelatin which thickens the filling, and is considered a no-bake pie. Cream pie fillings are made with pastry cream or custard that is cooked and very thick.
More To Make And Eat
Recipe
Lemon Lime Blackberry Cream Pie
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Ingredients
- 1 9 inch Graham Cracker Crust homemade or premade
Lemon Lime Blackberry Filling
- 1 pack Knox gelatin
- 2 tablespoons water
- 14 ounce sweetened condensed milk chilled
- 1 cup heavy whipping cream chilled
- ¾ cup lemon juice fresh
- ¾ cup lime juice fresh
- 1 ½ tablespoons grated lemon zest
- 1 ½ tablespoons grated lime zest
- 1 pint blackberries
Whipped Cream
- 1 cup heavy whipping cream whipped
Instructions
Pie Filling
- Zest the lemon and limes over a piece of parchment paper or wax paper to make 1 ½ tablespoons of each. This will be about one lemon and two limes.
- Juice the lemons and limes until you have approximately ¾ cups of lemon juice and ½ cup of lime juice. Use the lemons and limes you zested for the juice.
- Dissolve the gelatin by adding 2 tablespoons of cold water to a small bowl, sprinkle the dry gelatin over the top, and whisk to dissolve the gelatin. Let this sit for 5 minutes. Set the bowl in a larger bowl of hot water to totally dissolve the gelatin, for about 30 seconds.
- Add the chilled condensed milk, heavy cream, juices and zest to a large bowl and beat with an electric mixer on medium-high speed until the mixture thickens. Note: This will splatter! This takes about 3-4 minutes.
- Add 2 tablespoons of the batter to the cooled dissolved gelatin and mix together to temper the gelatin. Pour the tempered gelatin into the cream batter and beat at medium-high speed for about three minutes until the mixture is thick and creamy.
Assembly
- Pour the cream mixture into the cooled pie shell and refrigerate the pie for a least 2 hours to firm up.
Whipped Cream
- Whip the heavy cream to firm peaks, then add to a piping bag with a rosette tip and pipe rosettes over the top of the tip. Optionally you can spread the whipped cream spread over the pie filling.
- Decorate the top of the pie with the blackberries and slices of lemon and limes. If you have extra lemon and lime zest you can sprinkle that on top of the pie.
Serving and Storing
- Serve this pie chilled and cover any uneaten pie and store it in the refrigerator for up to three days
Notes
Nutrition
First published: Sept. 22, 2017, Last updated April 9, 2022 for better readability
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? My contact information is on my About page, and I’ll be happy to help.
About Jere'
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.
GRETA
This was the perfect cream pie I ever had. It was easy to make and the ending is just phenomenal. Loved it.
Elizabeth S
This was so good! It was bright, fresh, easy to make. Will be making again for Easter.
Gina
This was such a bright and delicious dessert, perfect for spring!
Sharina
I brought this to our family gathering last Sunday and everyone was pleased with its amazing flavors! This lemon lime cream pie recipe is definitely a must-try!
claire
This was so light and refreshing. Perfect for the Australian spring weather we are having!!
I made it over the weekend for friends ad everyone loved it. I even had a sneaky piece for breakfast the following morning, so good!
Kate
This was excellent! Thanks
Shelby
Absolutely love the citrus-y flavors! not potent but enough to be refreshing. A great summer dessert.
Allyssa
Fam really loved this recipe! Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious!
Claire
This pie was the perfect summer dessert. It was light and citrusy and so easy to make! And I had everything in my pantry.
The kids loved it!
Erin
Well I love graham crackers, blackberries, and anything lemon. So I'm in, can't wait to try it!
Giangi Townsend
Drooling as I wish I could reach in and get a slice, Looks amazing and I know my family will love it
Mihaela | https://theworldisanoyster.com/
No need to ask: I always want a slice of pie! Especially a tangy, lemony one. And I even have homemade blackberry jam to use for it!
Jeannie
will make this on our next lunch out, this lemon lime looks so good its calling me to eat all
Joanna
Sounds delicious! I love fruit deserts, much more than chocolate treats.. I can’t wait to make it when the summer gets here.
Cindy L
My tastebuds are puckering reading this post. Lemon desserts are so delicious and this pie is absolutely gorgeous.