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.
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.
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.
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