Ingredients
Scale
- 1 ½ cups fresh blackberries
- 1 cup granulated sugar
- 1 cup freshly squeezed lemon juice
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon alcohol-free vanilla extract
- 1 pre-made graham cracker pie crust
- Whipped cream for topping (optional)
Instructions
- Step 1: In a medium saucepan, combine the blackberries and half of the sugar over medium heat. Cook for about 5-7 minutes, stirring occasionally until the blackberries are soft and the mixture is bubbly. Remove from heat and let it cool slightly.
- Step 2: In a large mixing bowl, whisk together the remaining sugar, freshly squeezed lemon juice, sweetened condensed milk, and vanilla bean paste until smooth and well combined.
- Step 3: Gently fold the cooled blackberry mixture into the lemon mixture until fully incorporated. Be careful not to over-mix; you want to keep some chunks of blackberries for texture.
- Step 4: Pour the combined filling into the pre-made graham cracker pie crust, spreading it evenly.
- Step 5: Refrigerate the pie for at least 4 hours or until set. Once set, serve chilled with a dollop of whipped cream if desired. Enjoy!
Notes
- For optimal freshness, store the Blackberry Lemonade Pie covered in the refrigerator, where it will keep for up to 3 days. If you prefer a refreshing cold treat, there's no need to reheat this pie; simply serve it chilled straight from the fridge. For an extra touch, consider garnishing each slice with a sprinkle of fresh lemon zest or additional blackberries alongside the whipped cream for an appealing presentation. When combining the blackberry mixture with the lemon filling, fold gently to maintain some chunky blackberry pieces for delightful texture in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 25g