Lemon Blackberry Swirled Icebox Pie

3.0 from 1 reviews
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.



    • Hi Linda! Sorry for the mistake. You spoon 6 tablespoons of the blackberry sauce onto the pie. The recipe has been corrected!

  1. The pie is good but the instructions are very cumbersome to read. It tells you to make the BlackBerry sauce with 1 cup of blackberries plus 2 cups of sugar. Then, you use only 6 tables for the actual recipe and use remaining for another time. Whaaat? Now i have a tons of sauce left. Dumb!


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