Lemon Lime Blackberry Cream Pie

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.

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This cream pie 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. This is a 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 Cake Pie, yes you can have cake and pie in one delicious dessert.

Ingredients

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.

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Recipe

First published: Sept. 22, 2017, Last updated: July 30, 2021, for better readability

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.