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+ servings
Lemon, Lime and blackberry pie

Lemon Lime Blackberry Cream Pie

This Lemon Lime Blackberry Pie is cool, creamy and very citrusy with a bit of sweet.
Course Dessert
Servings 1 9 inch pie
Author Jere @ OneHotOven


  • 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
  • cup blackberry preserves
  • 1 pint of blackberries
  • 2 cups whipping cream whipped


Pie Crust

  • 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.

Pie Filling

  • 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.

The Finishing Touch

  • Whip the heavy cream to firm peaks, then pipe or spread over the pie filling. Decorate with the blackberries.