BLACKBERRY LEMONADE PIE

This creamy pie combines the flavors of lemon and blackberry in a golden oreo crust. with cream cheese and home made whipped cream making up the filling, it’s a piece like a cross among a cream pie and a no-bake cheesecake.

And blackberry and lemon are the sort of wonderful flavor combination. they’re flavors that sort of epitomize summer season for me. additionally, that golden oreo crust? i don’t recognise why i’ve by no means thought of that before. of path, vanilla wafer crumbs or appropriate antique graham cracker crumbs will make a outstanding crust too. but i relatively propose the golden oreos! they quite a whole lot make this pie ideal.

Just ensure which you settle down your blackberry preserves earlier than you swirl them into the pie. in any other case you’ll have a soupy mess! and no one wants that.

I love to complete this pie off with a sprinkling of clean blackberries and some sprigs of fresh mint. however that’s completely non-compulsory, of path. and i’m pretty positive this pie would also be delicious if you substituted raspberries or strawberries for the blackberries.

With it’s no-bake filling and lemonade taste this pie is the ideal summer season dessert, and is positive to get raves everywhere you serve it. not handiest is the pie scrumptious, it comes together speedy and without problems, and slices beautifully!

INGREDIENTS

• 30 Golden Oreo cookies
• 1/3 cup butter, melted
• 2 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 teaspoon lemon zest
• 3/4 cup lemon juice
• 1 cup whipping cream
• 2 tablespoons sugar
• 1/4 cup seedless blackberry jam, melted and cooled

INSTRUCTIONS

1. In a food processor, pulse cookies to form crumbs. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 9-inch pie pan. Freeze while you prepare the filling.
2. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sweetened condensed milk and beat for one minute. Mix in the lemon juice and zest and beat until smooth.
3. In a separate bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread into the prepared crust.
4. Spoon the blackberry preserves over the lemon filling. Swirl gently with a sharp knife. Cover and refrigerate until firm, 4-6 hours

Recipe From : https://letsdishrecipes.com/2018/07/blackberry-lemonade-pie.html?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=395643520_13113728_406602