This Blackberry Lemonade Pie is a tasty mix of sweet and tangy! Made with juicy blackberries, zesty lemonade, and a buttery crust, it’s perfect for a sunny day.
Every bite is like a little summer party! I love serving it cold, and the bright flavors always cheer me up. Who can resist such a fun dessert? 🍋🖤
Key Ingredients & Substitutions
Blackberries: Fresh blackberries are juicy and flavorful, perfect for the sauce and garnish. If fresh blackberries aren’t available, try using frozen ones or substitute with blueberries or raspberries for a different touch.
Lemonade: Freshly squeezed lemonade adds a bright flavor, but store-bought works too. If you’re cutting sugar, use a low-sugar version of lemonade or even mix lemon juice with sparkling water and a bit of sweetener.
Heavy Cream: This provides a rich and creamy texture to the filling. If you want a lighter version, you could replace it with whipped coconut cream or a dairy-free heavy cream substitute.
Sweetened Condensed Milk: Essential for sweetness and creamy texture. You can swap it for coconut condensed milk for a dairy-free version or make your own by simmering milk and sugar.
Gelatin: This helps the pie set. If you’d like a vegetarian alternative, look for agar-agar, but check the instructions on how to use it, as it’s different from gelatin.
How Do You Get the Perfect Blackberry Sauce?
Making the blackberry sauce is a key step to enhance the pie’s flavor. Here’s how to get it just right:
- Use ripe blackberries for the best flavor. Overripe ones may be too mushy.
- Cook over medium heat to keep the berries intact while they release their juices, about 5-7 minutes.
- For a smoother sauce, mash the berries well and strain if you want to remove seeds. It gives a nice texture without the seeds.
Taking this time ensures a rich sauce that complements the creamy filling perfectly!
How to Make Blackberry Lemonade Pie?
Ingredients You’ll Need:
For the Pie:
- 1 pre-made graham cracker crust (9-inch)
- 1 cup fresh blackberries (plus additional for garnish)
- 1 cup lemonade (freshly squeezed or store-bought)
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1/4 cup powdered sugar
- 1 tablespoon gelatin
- 2 tablespoons water
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and at least 4 hours to chill in the fridge. In total, you should set aside a little over 4 hours to make this delightful dessert!
Step-by-Step Instructions:
1. Prepare the BlackBerry Sauce:
Start by making the blackberry sauce. In a small saucepan, combine the fresh blackberries and 1/4 cup of the lemonade. Cook this mixture over medium heat for about 5-7 minutes, until the blackberries start to break down and release their juicy goodness. You can mash them with a fork or potato masher to help things along. If you prefer a seedless sauce, strain the mixture to remove the seeds. Set this delicious sauce aside to cool while you move on to the filling.
2. Make the Filling:
Next, let’s prepare the filling. In a small bowl, sprinkle the gelatin over the 2 tablespoons of water and let it sit for 5 minutes until it blooms and looks a bit spongy. Then, gently heat the mixture to dissolve the gelatin completely. In a larger mixing bowl, combine the sweetened condensed milk, heavy cream, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Once everything is mixed well, add the dissolved gelatin and stir until everything is evenly combined and smooth.
3. Assemble the Pie:
Now it’s time to bring it all together! Pour the creamy filling mixture into the graham cracker crust, making sure to smooth the top with a spatula. Then, drop spoonfuls of your cooled blackberry sauce on top of the filling. Take a toothpick or knife and gently swirl the sauce into the filling for a beautiful marbled effect!
4. Chill:
Cover the pie with plastic wrap and pop it in the refrigerator to chill for at least 4 hours. This will help the pie set up nicely, so be patient—it’ll be worth it!
5. Serve:
Once the pie is fully set, it’s ready to serve! Slice it into pieces and garnish them with extra fresh blackberries for a pop of color and flavor. Enjoy your refreshing blackberry lemonade pie with friends and family!
Can I Use Frozen Blackberries Instead of Fresh?
Yes, you can use frozen blackberries! Just make sure to thaw them completely and drain any excess liquid before using them in the sauce. You may need to cook them a bit longer to break down fully.
How Should I Store Leftover Pie?
Store any leftover pie in an airtight container in the fridge for up to 3 days. It’s best enjoyed chilled, so grab a slice right from the fridge when you’re ready to indulge!
Can I Make This Pie Without Gelatin?
Absolutely! You can substitute the gelatin with 1/4 cup of cornstarch to help thicken the filling. Mix the cornstarch with a bit of cold lemonade before adding it to the filling mixture to prevent lumps from forming.
What Can I Use Instead of Heavy Cream?
If you need a lighter alternative, you can use coconut cream or a dairy-free heavy cream substitute. Just ensure it’s also unflavored and can whip up nicely for a similar texture in the filling!
