I developed a Blackberry Lemonade Pie that layers lemon curd with whole blackberries atop an Oreo crumb shell for a striking summer centerpiece.

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I love when a dessert tricks you into feeling like you stole a summer afternoon. My Blackberry Lemonade Pie does exactly that, all tart bright notes and surprising creaminess.

The cream cheese gives the filling a silky, slightly tangy backbone while fresh blackberries pop against it, each bite making you pause and wonder if this is more drink than pie. I kept sneaking tastes while pretending to plate for photos, and honestly it kept getting better every minute.

If you like desserts that keep you guessing, this one will make you doubt everything you thought you knew about sweet and sour.

Ingredients

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Crunchy base adds whole grain carbs and a little fiber, gives buttery toasty flavor.
Rich fat that binds crumbs, adds moistness and flavor, mostly saturated fats tho.
Sweetens mixture fast, pure sucrose so mostly empty calories, helps balance berries.
Cream cheese is creamy and tangy, gives protein, fat and smooth mouthfeel.
Lemonade concentrate is sour and sweet, lots of sugar but bright lemon kick.
Whipped topping adds airy volume, mostly air and sugar so low protein.
Blackberries bring fiber, antioxidants and tartness, a few bursts of natural sugar.
Lemon zest packs citrus oil and aroma, brightens flavors without adding sugar.

Ingredient Quantities

1 1/2 cups graham cracker crumbs packed

6 tablespoons unsalted butter melted

2 tablespoons granulated sugar

8 ounces cream cheese softened

1 (12 ounce) can frozen lemonade concentrate thawed

8 ounces whipped topping thawed (about 1 cup)

2 cups fresh blackberries divided

2 tablespoons granulated sugar for berries

1 tablespoon lemon zest

Optional extra blackberries and lemon slices for garnish

How to Make this

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1. Make the crust: stir 1 1/2 cups packed graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons sugar in a bowl until evenly moistened, press firmly into a 9 inch pie plate and up the sides; chill in fridge 15 to 30 minutes to set (or pop in the freezer 10 minutes if you’re in a hurry).

2. Prep berries: divide 2 cups fresh blackberries into about 1 1/4 cups and 3/4 cup. Toss the larger portion with 2 tablespoons sugar, let sit 10 to 15 minutes to macerate, then mash gently with a fork to make a chunky syrup; if you hate seeds, press through a sieve.

3. Soften the cream cheese: beat 8 ounces softened cream cheese until smooth, use a mixer or vigorous whisk; if it’s stubborn, microwave in 5 to 10 second bursts until just softened.

4. Add the lemonade: pour in the thawed 12 ounce can of lemonade concentrate and 1 tablespoon lemon zest to the cream cheese and beat until fully combined and smooth.

5. Fold in whipped topping: gently fold 8 ounces whipped topping into the lemony cream cheese mixture so it stays light and fluffy, don’t overmix or it’ll deflate.

6. Add berry flavor: stir a few tablespoons of the mashed blackberry syrup into the filling for color and flavor, or dollop the syrup over the filling and swirl with a knife for a pretty marbled effect; you can also fold in some of the reserved whole blackberries for pops of fruit.

7. Assemble the pie: spoon the filling into the chilled crust and smooth the top, then arrange the remaining whole blackberries on top and add optional lemon slices and extra zest for garnish.

8. Chill to set: refrigerate the pie at least 3 to 4 hours or overnight until firm; if short on time, freeze for about 1 hour but let sit a few minutes before slicing so it cuts clean.

9. Serving tip: run a sharp knife under hot water and wipe between slices for neater pieces, and serve cold; leftovers keep well covered in the fridge for 2 to 3 days.

10. Quick hacks: use a food processor to make fine crumbs, press crust with a flat bottom measuring cup for even density, and soften cream cheese faster by cutting into chunks at room temp 30 minutes before you start.

Equipment Needed

1. 9 inch pie plate (for crust and chilling)
2. Mixing bowls, one large and one medium
3. Electric mixer or a sturdy whisk
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon for folding and smoothing
6. Fork and a fine mesh sieve to mash and de-seed berries
7. Food processor or a zip-top bag plus rolling pin for crumbs
8. Flat bottom measuring cup or small cup to press the crust evenly
9. Sharp knife and a cutting board for lemon slices and serving
10. Refrigerator or freezer for chilling and setting

FAQ

Q: Can I use frozen blackberries instead of fresh? A: Yes, but thaw them first and drain off extra liquid, then toss with the 2 tablespoons sugar so they hold up better. Frozen will be softer and a bit juicier, but still tasty.

Q: How far ahead can I make this pie? A: You can make the crust and filling a day ahead and keep refrigerated. Add the whipped topping and fresh garnish the day you serve. Pie keeps well 2 to 3 days in the fridge.

Q: What if I dont have frozen lemonade concentrate, can I use bottled or fresh lemon instead? A: The concentrate gives the right sweet-tart flavor and texture, so its best. If you must use bottled lemonade, pick a very sweet kind and taste as you go, you may need less or more to match. Fresh lemon juice needs extra sugar to replace the concentrate, so only use it if you adjust sweetness.

Q: My berries sank to the bottom last time, how do I stop that? A: Toss berries with the 2 tablespoons sugar and a teaspoon of cornstarch before folding into the filling, and chill the filling a little before adding berries. That helps prevent them from sinking.

Q: Can I make this dairy free or lower fat? A: Yes, use dairy free cream cheese and a non dairy whipped topping, and swap regular butter in the crust for a vegan butter. Texture changes a bit but it still tastes great.

Q: Can I freeze the pie? A: Freezing isnt ideal because the whipped topping and berries get watery when thawed. You can freeze the crust or the filling separately for up to a month, then assemble fresh when ready.

Blackberry Lemonade Pie Recipe Substitutions and Variations

Graham cracker crumbs: crush digestive biscuits, vanilla wafers, or shortbread cookies instead, use about the same 1 1/2 cups and pack them like the graham crumbs.
Unsalted butter (melted): swap for salted butter (just skip adding any extra salt), or use melted coconut oil 1:1 for a dairy free option, or a neutral vegetable oil if you prefer.
Cream cheese (softened): mascarpone or Neufchatel are nice 1:1 swaps, or for a lighter filling use thick, well-drained Greek yogurt but stir in a tablespoon or two of cream or a little cream cheese so it stays silky.
Frozen lemonade concentrate: make a quick version with fresh lemon juice plus simple syrup – about 1/2 cup lemon juice and 1/2 cup simple syrup to start, taste and tweak, or grab bottled lemonade if you’re short on time.

Pro Tips

1) Press the crust like you mean it, use the flat bottom of a measuring cup to get it even and packed, then pop the pie plate in the freezer for 10 minutes if you need it set fast. If your crumbs are too coarse run them in the food processor for a few seconds so the crust holds together better.

2) Get the cream cheese totally soft before you start or you’ll fight lumps, cut it into chunks and let it sit 20 to 30 minutes or zap in 5 to 10 second bursts. Don’t overheat it though or it gets runny and the filling won’t set right.

3) Macerate the berries with sugar for 10 to 15 minutes, mash some for a syrup and save a few whole ones for texture. If you hate seeds press the mashed berries through a fine mesh sieve, it takes a minute and makes the filling silkier.

4) Fold the whipped topping in gently or the whole thing will deflate and be flat, use a rubber spatula and stop as soon as streaks disappear. Chill at least 3 to 4 hours to firm up, and when you slice run a sharp knife under hot water and wipe it clean between cuts for neat slices.

Blackberry Lemonade Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I developed a Blackberry Lemonade Pie that layers lemon curd with whole blackberries atop an Oreo crumb shell for a striking summer centerpiece.

Servings

servings

Calories

448

kcal

Equipment: 1. 9 inch pie plate (for crust and chilling)
2. Mixing bowls, one large and one medium
3. Electric mixer or a sturdy whisk
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon for folding and smoothing
6. Fork and a fine mesh sieve to mash and de-seed berries
7. Food processor or a zip-top bag plus rolling pin for crumbs
8. Flat bottom measuring cup or small cup to press the crust evenly
9. Sharp knife and a cutting board for lemon slices and serving
10. Refrigerator or freezer for chilling and setting

Ingredients

1 1/2 cups graham cracker crumbs packed
6 tablespoons unsalted butter melted
2 tablespoons granulated sugar
8 ounces cream cheese softened
1 (12 ounce) can frozen lemonade concentrate thawed
8 ounces whipped topping thawed (about 1 cup)
2 cups fresh blackberries divided
2 tablespoons granulated sugar for berries
1 tablespoon lemon zest
Optional extra blackberries and lemon slices for garnish

Directions

Make the crust: stir 1 1/2 cups packed graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons sugar in a bowl until evenly moistened, press firmly into a 9 inch pie plate and up the sides; chill in fridge 15 to 30 minutes to set (or pop in the freezer 10 minutes if you’re in a hurry).
Prep berries: divide 2 cups fresh blackberries into about 1 1/4 cups and 3/4 cup. Toss the larger portion with 2 tablespoons sugar, let sit 10 to 15 minutes to macerate, then mash gently with a fork to make a chunky syrup; if you hate seeds, press through a sieve.
Soften the cream cheese: beat 8 ounces softened cream cheese until smooth, use a mixer or vigorous whisk; if it's stubborn, microwave in 5 to 10 second bursts until just softened.
Add the lemonade: pour in the thawed 12 ounce can of lemonade concentrate and 1 tablespoon lemon zest to the cream cheese and beat until fully combined and smooth.
Fold in whipped topping: gently fold 8 ounces whipped topping into the lemony cream cheese mixture so it stays light and fluffy, don't overmix or it'll deflate.
Add berry flavor: stir a few tablespoons of the mashed blackberry syrup into the filling for color and flavor, or dollop the syrup over the filling and swirl with a knife for a pretty marbled effect; you can also fold in some of the reserved whole blackberries for pops of fruit.
Assemble the pie: spoon the filling into the chilled crust and smooth the top, then arrange the remaining whole blackberries on top and add optional lemon slices and extra zest for garnish.
Chill to set: refrigerate the pie at least 3 to 4 hours or overnight until firm; if short on time, freeze for about 1 hour but let sit a few minutes before slicing so it cuts clean.
Serving tip: run a sharp knife under hot water and wipe between slices for neater pieces, and serve cold; leftovers keep well covered in the fridge for 2 to 3 days.
Quick hacks: use a food processor to make fine crumbs, press crust with a flat bottom measuring cup for even density, and soften cream cheese faster by cutting into chunks at room temp 30 minutes before you start.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.