BLACKBERRY LEMONADE PIE

When it involves the sweet of alternative around here, it’s positively pie. And this Blackberry fruit drink Pie was a large hit with my pie affectionate family!

This creamy pie combines the flavors of lemon and blackberry in a very Golden oreo cookie crust. With cheese and do-it-yourself topping creating up the filling, it’s a small amount sort of a cross between a cream pie and a no-bake cheesecake.

BLACKBERRY LEMONADE PIE

And blackberry and lemon ar such a good flavor combination. They’re flavors that kind of typify summer time on behalf of me. Also, that Golden oreo cookie crust? I don’t recognize why I’ve ne'er thought of that before.

Just confirm that you just calm down your blackberry preserves before you swirl them into the pie. Otherwise you’ll have a soupy mess! and no-one desires that.

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.

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