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BLACKBERRY LEMONADE PIE






when it comes to the dessert of desire around here, it’s without a doubt pie. And this Blackberry Lemonade Pie become a massive hit with my pie loving own family! 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 chunk like a move among a cream pie and a no-bake cheesecake. And blackberry and lemon are one of these awesome taste mixture. They’re flavors that sort of epitomize summer time for me. additionally, that Golden Oreo crust? I don’t realize why I’ve never thought of that before.





Of direction, vanilla wafer crumbs or true vintage graham cracker crumbs will make a exquisite crust too. but I especially advise the Golden Oreos! They pretty a good deal make this pie perfect. simply ensure that 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 nobody needs that.












i like to complete this pie off with a sprinkling of sparkling blackberries and a few sprigs of fresh mint. however that’s totally optionally available, of direction. and i’m pretty sure this pie might additionally be delicious in case you substituted raspberries or strawberries for the blackberries.






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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