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 fresh lemon juice
- ¾ cup lime juice
- 1 ½ tablespoons grated lemon zest
- 1 ½ tablespoons grated lime zest
- ¼ cup blackberry preserves
- 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 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.
Assembly
- 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.
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