This Blackberry Lemonade Pie is a refreshing treat, perfect for warm days! With a crisp crust and sweet-tart filling, it brings sunshine to your dessert table.
What I love most? The way the juicy blackberries and zesty lemonade blend together. Seriously, it’s like a summer party in every slice! 🍋
Key Ingredients & Substitutions
Blackberries: Fresh blackberries add great flavor, but you can use frozen ones if they’re not in season. Just remember to thaw and drain excess liquid to avoid a soggy pie.
Graham Cracker Pie Crust: If you want a homemade touch, you can make a crust using crushed graham crackers mixed with melted butter. For a gluten-free option, look for gluten-free graham crackers.
Cream Cheese: Full-fat cream cheese gives the best texture, but you can use Neufchâtel for a lighter option. If you’re dairy-free, look for vegan cream cheese alternatives.
Lemonade Concentrate: If you don’t have lemonade concentrate, fresh lemon juice can work in a pinch. Just add a bit of extra sugar to balance out the tartness.
How Do I Cook Blackberries for the Filling?
Cooking the blackberries is crucial for developing flavor and thickening the filling. Here’s how to do it right:
- Start by adding blackberries, sugar, lemon juice, and cornstarch to a saucepan.
- Cook over medium heat while stirring occasionally until it comes to a boil. It should thicken nicely.
- Once thickened, remove it from heat and let it cool completely. This flavor-packed mixture will add a lovely swirl to your pie!
How to Make Blackberry Lemonade Pie
Ingredients You’ll Need:
For the Pie Base:
- 1 pre-made graham cracker pie crust
For the Blackberry Mixture:
- 1 cup blackberries, fresh or frozen
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Cream Cheese Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup lemonade concentrate, thawed
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip)
How Much Time Will You Need?
This delightful pie requires about 15 minutes of prep time and then needs to chill in the refrigerator for at least 4 hours to set properly. In total, you’re looking at around 4 hours and 15 minutes before it’s ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Blackberry Mixture:
Start by taking a small saucepan and combine the blackberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally. Keep an eye on it until the mixture starts to boil and thickens up. Once it thickens, remove it from the heat and let it cool down.
2. Make the Cream Cheese Filling:
In a separate mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or a whisk until it becomes smooth and creamy. Then, gently mix in the thawed lemonade concentrate and vanilla extract until everything is well combined.
3. Fold in the Whipped Topping:
Next, take the whipped topping (like Cool Whip) and gently fold it into the cream cheese mixture. Be careful not to over-mix; just fold until you don’t see any streaks of whipped topping anymore. It should be light and fluffy!
4. Assemble the Pie:
Grab your graham cracker pie crust and spoon the cream cheese filling into it, smoothing it out with a spatula. Now, drizzle your cooled blackberry mixture on top of the cream cheese filling. Use a knife or a toothpick to swirl it gently for a lovely marbled effect!
5. Chill and Serve:
Cover your pie with plastic wrap and refrigerate it for at least 4 hours to let it set. Once it’s ready, slice it up and serve it chilled. You can even garnish with fresh blackberries for an extra touch. Enjoy your refreshing Blackberry Lemonade Pie!
Can I Use Frozen Blackberries Instead of Fresh?
Absolutely! If you’re using frozen blackberries, there’s no need to thaw them before cooking. Just add them directly to the saucepan with the other ingredients. Keep in mind that the mixture may take a little longer to thicken as the berries will release extra moisture when heated.
How Can I Make This Pie Dairy-Free?
If you’re looking for a dairy-free option, you can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut whipped cream in place of the whipped topping. Make sure to check that your graham cracker crust is also dairy-free!
What’s the Best Way to Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To prevent the crust from becoming soggy, consider wrapping the pie with plastic wrap rather than sealing it in a container. Just make sure to place a piece of parchment paper between the pie and the wrap if the filling is very sticky!
Can I Use a Different Pie Crust?
Yes! While the graham cracker crust is a classic choice, you can use any type of pre-made pie crust, such as a shortbread or an Oreo cookie crust for a twist. Just follow the same instructions for filling and chilling!
