Blackberry Lemonade Pie
A refreshing no-bake dessert that combines the tangy flavor of fresh lemons with the sweetness of blackberries, encased in a buttery graham cracker crust.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs Creates a crispy, buttery foundation.
- 1/2 cup sugar Balances the tang of the lemons.
- 1/2 cup unsalted butter, melted Binds the crust while adding flavor.
For the filling
- 1 can sweetened condensed milk (14 ounces) Provides creaminess and sweetness.
- 1/2 cup fresh lemon juice Adds zesty freshness.
- 1 tablespoon lemon zest Enhances lemon flavor.
- 1/2 cup blackberry jam Gives sweet and tart swirl.
For garnish
- optional fresh blackberries Adds beauty and freshness.
Instructions
Prepare the Crust
- Combine graham cracker crumbs and sugar in a medium bowl. Add melted butter and mix until resembling wet sand. Press mixture into the bottom and sides of a 9-inch pie pan.
Make the Filling
- Whisk together sweetened condensed milk, fresh lemon juice, and lemon zest in a separate bowl until smooth and creamy.
Combine and Swirl
- Pour lemon filling into the prepared crust, spreading evenly. Drop spoonfuls of blackberry jam onto the filling; swirl gently with a knife.
Chill the Pie
- Cover with plastic wrap and refrigerate for at least four hours, preferably overnight, to allow flavors to develop.
Garnish and Serve
- Garnish each slice with fresh blackberries. Slice and enjoy the contrast of flavors and textures!
Notes
Use fresh lemons for best flavor. Don't overmix the jam for marbling effect. Allow for ample chilling time to set the pie.