Lemon Lime Blackberry Cream Pie
This Lemon Lime Blackberry Pie is cool, creamy, and very citrusy paired with juicy blackberries for a refreshing dessert. This easy to make pie make a delicious summertime dessert that will get you rave review.
Servings 8 slices
Calories 447kcal
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
For a homemade graham cracker crust recipe, this is quick and easy to make.
When whipping the batter for this pie, it will splatter, so always start out slow when mixing and then you can increase the mixer speed.
If you choose you can omit the jam on the bottom of the pie, but it does add a nice sweetness. When you go to cut the pie the jam will settle into the graham cracker crust a little so use a pie server to remove the slices.
For a variation instead of blackberries you can use strawberries or raspberries.
All images and text © Jere' Cassidy / One Hot Oven
Nutrition
Serving: 1 | Calories: 447kcal | Carbohydrates: 61g | Fat: 21g | Cholesterol: 50mg | Sodium: 224mg