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 blackberries just go with citrus in a good way, the results are a beautiful Lemon Lime Blackberry Cream pie.
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 to be a chiffon pie since it's made with gelatine, so I am saying this out load 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 that has the best lemon flavor in a moist and 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 and refreshing citrus desserts, then 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.
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 5 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.
Blackberry jam - this will go on the bottom of your pie and I find using a jam or preserve is better than using blackberry jelly.
Blackberries - these will garnish the top of the pie, so buy the prettiest berries you can find.
Gelatine - The one ingredient that really makes this pie work is unflavored gelatine, something not everyone keeps in their panty but this will thicken the batter up nicely. Actually, gelatine makes my list of the basic ingredients to keep in your pantry, check it out.
Condensed milk - This 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 of them 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 each juice. Go ahead and juice the zested ones too. If you come up short of ¾ cup that will be ok.
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. Measure the jam and stir it which will make it spread easily. Place dollops in the graham cracker crust and with the back of a spoon slowly spread a thin layer of jam just on the bottom of the pie crust.
Pro Tip - When spreading jam or any other ingredient over a graham cracker crust, spread it slowly and don't lift the spoon, if you do, the crust will come up with it. Just keep moving the spoon through the jam. If you need to add more jam, gently tilt the spoon up and away from the crust.
Step 3. In a large bowl add the cold-sweetened condensed milk and the cold heavy cream, mix these together on low speed with a mixer, either a handheld mixer or a stand mixer. Warning, this will splatter.
Step 4. Pour in both the lemon and lime juices and mix at low speed for one minute, then increase to medium speed for two minutes. The mixture will still not be very thick but you want to get some aeration into the batter.
Step 5. Make the gelatine by pouring the dry gelatine into a small bowl
Step 6. Add 2 tablespoons of hot water to the gelatine.
Step 7. Immediately stir or whisk the gelatine until it is dissolved.
Step 8. Pour the dissolved gelatine 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 thickens, but is still pourable.
Step 9. With a rubber spatula, fold in both the lemon and lime zest.
Step 10. Pour the batter into the prepared graham cracker pie crust. You will probably have too much batter, depending on the depth of the pie crust. I had a ½ cup of batter left and 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 11. That's it, your pie is done. But if you want to add some extra bling to your pie add these next steps but first let that luscious filling firm up in the fridge for an hour.
Step 12. 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 13. 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 14. Add blackberries on top of the rosettes and slices of lemon and lime between the rosettes. If you have extra citrus zest you can sprinkle that on top of the pie.
The taste of lemon and lime delivers a very unique tart flavor and the juicy blackberries add the perfect sweetness to this awesome pie.
Take a look-see
- 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.
- For a different pie crust, you can substitute graham crackers for vanilla wafers or shortbread cookies.
- To make this pie gluten-free use Pamela's Graham Crackers to make the pie crust.
- 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.
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 pies and tarts
Lemon Lime Blackberry Cream Pie
- 1 9 inch Graham Cracker Crust homemade or premade
Lemon Lime Blackberry Filling
- 1 cup heavy whipping cream whipped
- Zest the lemon and limes over a piece of parchment paper or wax paper to make 1 ½ tablespoon of each. This will be about one lemon and two limes.
- Juice the lemons and the limes until you have approximately ¾ cup of each juice. Use the lemons and limes you zested too. If you are a bit short of ¾ cup of juice that will be ok.
- In a large bowl add the chilled condensed milk, heavy cream and beat with an electric mixer on low speed to combine. lemon and lime juice. Beat on high speed until the mixture thickens. Note: This will splatter! This takes about 3-4 minutes.
- Add the lemon and lime juices and beat on low speed for one minute and then increase the speed to medium speed for two minutes. The batter will not be very thick, but you need to aerate the batter.
- Dissolve the gelatine by adding the dry gelatine to a small bowl and add 2 tablespoons of hot water, then whisk to dissolve the gelatine.
- Add the dissolved gelatin to the batter and beat on medium-high speed for about three minutes until the mixture is thick and creamy.
- Stir the blackberry jam to make it more spreadable then add it to the bottom of the pie crust and spread it to the edges with a spoon or spatula.
- Pour the cream filling over the jam.
- Refrigerate the pie for at least an hour or overnight.
- 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
First published: Sept. 22, 2017, Last updated April 9, 2022 for better readability
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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.