Lemon Lime Blackberry Cream Pie
This Lemon Lime Blackberry Pie is cool, creamy and very citrusy with a bit of sweet.
Servings 1 9 inch pie
- Graham Cracker Crust
- 1 9 " graham cracker pie crust premade or
Ingredients for homemade Graham Cracker Crust
- 1 ½ cups or 10-12 cracker cups graham cracker crushed
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 7 tablespoons melted butter
Lemon Lime Blackberry Filling
- 1 teaspoons Knox gelatin
- 2 tablespoons water
- 1 - 14 ounce can of chilled condensed milk
- 1 cup heavy cream
- ¾ cup fresh lemon juice
- ¾ cup lime juice
- 1 ½ tablespoons grated lemon zest
- 1 ½ tablespoons grated lime zest
- ⅓ cup blackberry preserves
- 1 pint of blackberries
- 2 cups whipping cream whipped
Mix the crushed graham cracker crumbs with the sugar and melted butter.
Pour the crumb mixture into the pie pan and press the crumbs into the pan.
Bake the crust for 5 minutes at 350 degrees.
Heat the water in a small bowl then sprinkle the gelatin on top. Mix to incorporate and then let the gelatin dissolve.
In a large bowl add the chilled condensed milk, heavy cream, lemon and lime juice. Beat on high speed until the mixture thickens. Note: This will splatter! This takes about 3-4 minutes.
Add the dissolved gelatin to the cream mixture, then pour this mixture into the bowl of the cream mixture. Beat on high speed until the mixture is thick and creamy.
Spread the blackberry preserves on the bottom of the pie shell.
Pour the cream filling over the preserves.
Refrigerate the pie for 8 hours or overnight.