Blackberry Lemonade Pie
This refreshing Blackberry Lemonade Pie combines tart lemonade and sweet blackberries in a creamy pie, perfect for warm weather gatherings.
Ingredients
For the Filling
- 1 cup blackberry puree Look for blackberry puree in the freezer section or blend fresh or frozen blackberries.
- 1 cup lemonade Substitute with limeade for a zesty twist.
- 1/2 cup sugar Can substitute with agave syrup or honey.
- 1 teaspoon lemon zest Use fresh lemon zest for best flavor.
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Crust
- 1 pre-made graham cracker crust Consider using a homemade crust for a special touch.
For Topping
- 1 cup whipped cream Ensure bowl and beaters are cold for whipping.
Instructions
Preparation
- In a saucepan, mix the blackberry puree, lemonade, sugar, and lemon zest. Heat over medium heat for about 5-7 minutes, stirring occasionally until the sugar dissolves.
- In a small bowl, whisk together the cornstarch and water until smooth. Gradually add this mixture to the fruit mixture in the saucepan. Cook, stirring frequently, until it thickens—a further 3-5 minutes.
- Carefully pour the mixture into the graham cracker crust, smoothing it evenly. Allow to cool at room temperature for 15-20 minutes.
- Once cooled, top with whipped cream, spreading it over the filling evenly.
Chilling
- Chill the pie in the refrigerator for at least 2 hours before serving.
Notes
Serve chilled, garnished with fresh mint or additional blackberries. Pair with iced tea or sparkling lemonade. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.