Blackberry Lemonade Pie
When it comes to the dessert of desire round right here, it’s sincerely pie. And this Blackberry Lemonade Pie turned into a huge hit with my pie loving circle of relatives!
This creamy pie combines the flavors of lemon and blackberry in a Golden Oreo crust. With cream cheese and homemade whipped cream making up the filling, it’s a chunk like a move between a cream pie and a no-bake cheesecake.
And blackberry and lemon are this type of first rate taste combination. They’re flavors that kind of epitomize summer season for me. additionally, that Golden Oreo crust? I don’t know why I’ve by no means thought of that before.
Of path, vanilla wafer crumbs or precise vintage graham cracker crumbs will make a outstanding crust too. but I notably advocate the Golden Oreos! They pretty plenty make this pie ideal.
INGREDIENTS :
- 30 Golden Oreo cookies
- 1/3 cup butter, melted
- 1 teaspoon lemon zest
- 3/4 cup lemon juice
- 1 cup whipping cream
- 2 tablespoons sugar
- 2 (8 oz.) packages cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 1/4 cup seedless blackberry jam, melted and cooled
INSTRUCTIONS :
- In a food processor, pulse cookies to form crumbs. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 9-inch pie pan. Freeze while you prepare the filling.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sweetened condensed milk and beat for one minute. Mix in the lemon juice and zest and beat until smooth.
- In a separate bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread into the prepared crust.
- Spoon the blackberry preserves over the lemon filling. Swirl gently with a sharp knife. Cover and refrigerate until firm, 4-6 hours.
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