Lemon Blackberry Swirled Icebox Pie
Yields: 1 (9-inch) pie
  • Crust:
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • ⅛ teaspoon kosher salt
  • 5 to 6 tablespoons unsalted butter, melted
  • Filling:
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (8-ounce) package cream cheese, softened
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • ½ cup heavy whipping cream
  • 2 cups plus 1 tablespoon sugar, divided
  • 1 cup fresh blackberries
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. Preheat oven to 350°. Spray a 9-inch glass or metal pie plate with cooking spray.
  2. For crust: In a medium bowl, stir together graham cracker crumbs, sugar, and salt. Add melted butter, 1 tablespoon at a time, stirring just until moistened. Press mixture into bottom and up sides of prepared plate.
  3. Bake until lightly browned, about 10 minutes. Let cool completely.
  4. For filling: In a large bowl, beat condensed milk, cream cheese, and lemon zest and juice with a mixer at medium speed until smooth.
  5. In a medium bowl, beat cream and 1 tablespoon sugar with a mixer at high speed until stiff peaks form. Gently fold whipped cream into condensed milk mixture. Spoon into prepared crust.
  6. In the container of a blender, pulse blackberries until only small chunks remain, about 3 times.
  7. In a small saucepan, bring blackberries and remaining 2 cups sugar to a boil over medium heat. In a small bowl, stir together cornstarch and 2 tablespoons water. Stir cornstarch mixture into blackberry mixture, and boil until thickened, 2 to 3 minutes. Remove from heat, and let cool. Place 6 tablespoons blackberry sauce on lemon filling; reserve remaining sauce for another use. Using a knife, swirl blackberry sauce into lemon filling. Freeze, uncovered, for at least 4 hours. Thaw in refrigerator for 10 to 30 minutes before serving. Cover and freeze for up to 1 month.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/lemon-blackberry-swirled-icebox-pie/