Blackberry Lemonade Pie
A delightful, refreshing dessert that combines the sweet tartness of blackberries with the zesty flavor of lemon, perfect for warm weather gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a sweet, crumbly base
- 0.5 cups sugar Enhances sweetness in the crust
- 0.5 cups unsalted butter, melted Adds richness and binds the crust
For the filling
- 1 can (14 ounces) sweetened condensed milk Lends creaminess and a luscious mouthfeel
- 0.5 cups fresh lemon juice Bright acidity balances sweetness
- 1 tablespoon lemon zest Enhances lemon flavor and adds fragrance
- 0.5 cups blackberry jam Provides a sweet, fruity swirl
For decoration
- Fresh blackberries for garnish Adds color and flavor when served
Instructions
Preparation
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
Making the Filling
- In a separate bowl, whisk together sweetened condensed milk, fresh lemon juice, and lemon zest until smooth.
Combining the Ingredients
- Pour the lemon filling into the crust, ensuring even distribution.
- Drop spoonfuls of blackberry jam onto the filling and swirl through with a knife to create a marbled effect.
Chill and Serve
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish each slice with fresh blackberries and cut into wedges to enjoy.
Notes
For a healthier version, consider using almond flour for the crust, natural sweeteners, or coconut cream instead of sweetened condensed milk. This pie can be made ahead of time and lasts up to five days in the refrigerator.