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Key Lime Blackberry Cream Pie

Key Lime Blackberry Cream Pie Recipe Card


  • Author: Tess
  • Prep Time: 30 min.
  • Cook Time: 3 hrs. (chill)
  • Total Time: 3 hrs. 30 min.
  • Yield: 12 1x

Description

This wonderfully easy No-Bake Key Lime Blackberry Cream Pie is incredibly light and refreshing. It’s not too heavy and not too sweet, with the perfect tartness of key lime pie and the subtle fruitiness of blackberries layered within the filling. When you’re in the mood for a key lime pie, but want something just a bit more extraordinary, this is the pie for you!

It’s simple to put together and nothing beats the thrill of slicing into this pie to unexpectedly reveal a layer of blackberries hidden deep inside. Your guests are sure to be impressed, not only by how lusciously delicious the pie is but also at the beautiful presentation it makes. This pie is a pure pleasure to serve to guests.


Scale

Ingredients

1 (8 ounce) package cream cheese, softened
28 oz. (214 oz. cans) sweetened condensed milk
¾ cup key lime juice
1/2 packet unflavored gelatin
¼ cup boiling water
23 teaspoons fresh key lime zest
1 cup heavy whipping cream
¼ cup confectioners’ sugar
4 cups fresh blackberries, divided

1 (9-inch) prepared graham cracker crust

For homemade graham cracker crust:
1 ½ cups (approx. 10 graham cracker sheets), finely ground graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon brown sugar, packed
7 tablespoons unsalted butter, melted
Pinch of kosher salt

Optional Blackberry Compote:
2 cups blackberries
2 tablespoons confectioners’ sugar
⅓ cup water
1 fresh squeezed lime or lemon


Instructions

*If you are making your crust from scratch, see directions below to prepare your graham cracker crust first (it needs time to cool before adding the filling).

*HOMEMADE GRAHAM CRACKER CRUST:

1. Preheat oven to 350 degrees F

2. Pulverize your graham crackers in a food processor, or place them in a large ziplock bag and use a rolling pin to crush them into fine, sandy crumbs.

3. Add sugars and melted butter to the graham cracker crumbs, and pulse your food processor until the mixture is blended. You can also toss everything together in a bowl using a fork. The crumb mixture should be well-combined and look slightly damp.

4. Transfer crumb mixture into your 8 or 9-inch pie plate or tart pan and press them tightly into the bottom of the pan. A pastry tamper or the bottom of a clean glass or measuring cup works well for this. This recipe will also work for cheesecake in a 9” or 10” springform pan.

5. Using your fingers, press the crumbs firmly all around the sides of the pie pan.

6. Bake at 350 degrees F for 7 – 10 minutes. Cool.

INSTRUCTIONS FOR PIE FILLING:

1. Bring 1/4 cup water to boil in a small bowl. Add unflavored gelatin and stir until dissolved.

2. With your stand mixer or a hand mixer, blend softened cream cheese and sweetened condensed milk in a large bowl until smooth. Add fresh key lime zest and juice to the bowl and blend until smooth. Add dissolved gelatin to the bowl and stir until well blended. Set aside.

3. Add heavy whipping cream and confectioners’ sugar to a mixing bowl and blend at high speed until stiff peaks form. Gently fold the whipped cream into the pie filling mixture until blended.

4. Dollop several large spoonfuls of pie filling into the graham cracker crust and smooth with an offset spatula. Using 2 cups of the washed and dried blackberries, layer them on top of the pie filling in the crust. Carefully spoon the remainder of the pie filling over the blackberries and smooth with an offset spatula. Be careful not to over-fill the pie crust. If you have extra pie filling, you can use it to make some mini-trifles or serve as a side dish of pudding.

5. Chill at least 3 hours before serving or, preferably overnight. You can also freeze the pie for 2 hours if you need or want it to set quicker. If you freeze the pie, take it out 30 minutes before you are planning to serve.

GARNISH:
Garnish with the remaining blackberries and lime slices. If you prefer, you can make a blackberry compote with the remaining 2 cups of blackberries.

INSTRUCTIONS FOR BLACKBERRY COMPOTE:

1. Wash and dry the blackberries. Add to a pan along with the sugar, water, and lime or lemon juice. Bring to a boil. Reduce heat and gently simmer for 4 minutes.

2. Let mixture cool completely before drizzling over the pie when it is being sliced and served.


Notes

You can easily make your graham cracker crust from scratch, using a rolling pin or food processor to crush the graham crackers and adding melted butter, or you can use a pre-made graham cracker pie crust.

EQUIPMENT NEEDED: Stand mixer, food processor or rolling pin, 8” or 9” pie or tart pan, juicer, zester, large bowls.

Keywords: key lime, blackberries, cream pie

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