Lemon Blackberry Swirled Icebox Pie
Yields: 1 (9-inch) pie
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ⅛ teaspoon kosher salt
- 5 to 6 tablespoons unsalted butter, melted
- 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
- Preheat oven to 350°. Spray a 9-inch glass or metal pie plate with cooking spray.
- 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.
- Bake until lightly browned, about 10 minutes. Let cool completely.
- For filling: In a large bowl, beat condensed milk, cream cheese, and lemon zest and juice with a mixer at medium speed until smooth.
- 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.
- In the container of a blender, pulse blackberries until only small chunks remain, about 3 times.
- 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.