Blackberry Lemonade Pie

Lemonade Pie

Sweet, tart, and swirled to perfection, this make-ahead lemonade pie is perfect for summer gatherings.

Blackberry Lemonade Pie
Yield: 1 (9-inch) pie
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  1. 30 vanilla sandwich cookies, such as Golden Oreos
  2. 1⁄2 cup melted butter
  3. 2 (8-ounce) packages cream cheese, softened
  4. 1 (14-ounce) can sweetened condensed milk
  5. 1 teaspoon lemon zest
  6. 3⁄4 cup fresh lemon juice
  7. 1⁄4 cup blackberry preserves, melted and cooled
  1. In the work bowl of a food processor, pulse cookies until finely ground. Add melted butter, pulsing to combine. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes.
  2. In a large bowl, beat cream cheese at high speed with an electric mixer until smooth. Add condensed milk; beat 1 minute. Add lemon zest and juice; beat 1 minute more. Pour into prepared crust. Spoon preserves over filling; swirl gently using a knife. Cover, and refrigerate overnight.
Taste of the South


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