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Key Lime Blackberry Cream Pie

An easy No-Bake Key Lime Blackberry Cream Pie, light and refreshing, with a tart creamy key lime filling that hides lovely blackberries deep inside.

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!

Key Lime Blackberry Cream Pie

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.

The creamy and airy texture of the pie from whipped cream folded into the filling, laced with the well-loved tartness of key lime and exotic sweetness of the blackberries ensures that this pie will be a summertime hit. Next time you’re in a last-minute scramble trying to think of what to bring for dessert at your next social event, give this Key Lime Blackberry Cream Pie a try. You won’t be disappointed.

Key Lime Blackberry Cream Pie

The ingredients needed are minimal and easy to come by. You’ll need a package of cream cheese, sweetened condensed milk, key lime juice, unflavored gelatin, fresh key lime zest, heavy whipping cream, confectioners sugar, blackberries, and a graham cracker crust.

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. I always keep one or two pre-mades in my pantry for those days when I’m either short on time, or just want a recipe to be as super-easy as possible to put together.

Whether you use a pre-made crust or make it from scratch, this pie is amazing, refreshing, and will disappear from your refrigerator quickly.

Graham Cracker Crust

Here’s a quick video in which I show you some different pie and tart pan options. I also talk about how easy it is to switch up the look of your pie simply by changing out the pan. You are never limited to what you can bake simply because you don’t have the same pan in your kitchen as I have in mine!

Pie and Tart Pans for Homemade Crusts Video Instructions

This Key Lime Blackberry Cream Pie uses a half packet of unflavored gelatin. You don’t have to use the gelatin, but when making cream pies I find that adding a small amount helps the pie to hold its shape better, especially if you are planning to have it sitting out of the refrigerator for a period of time before it is eaten. If you are taking the pie to an outdoor event, like a barbeque or picnic, you may want to consider using a full packet rather than a half. If you do increase the amount of gelatin, also increase the boiling water by another 1/4 cup to accommodate the additional gelatin.

In order to get the light and creamy texture of this pie, the heavy cream is first whipped and then gently folded into the pie mixture. Once you have prepared the filling and have a cooled pie crust ready to use, add a thin layer of pie filling to the pie crust and smooth it with an offset spatula. Spread a layer of fresh blackberries, and then spoon the remainder of the pie filling over the blackberries and gently smooth the top layer of pie filling, leaving the blackberries mysteriously hidden deep inside, excitedly waiting to be revealed when the pie is sliced.

Key Lime Blackberry Cream Pie
Key Lime Blackberry Cream Pie

I like to prepare a Blackberry Compote and serve it on the side as an optional topping. Whether eaten with or without the compote, this luscious pie will disappear quickly so be sure to set your slice aside before relinquishing it to the rest of the crowd!

Blackberry Compote
Key Lime Blackberry Cream Pie

Servings:

12

Prep Time:

30 minutes

Chill Time:

3 hours

Difficulty:

Easy

Introduction

About this Recipe

By: Tess

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.

Key Lime Blackberry Cream Pie

Ingredients

Key Lime Blackberry Cream Pie

  • 1 (8 ounces) package cream cheese, softened
  • 28 oz. (2 – 14 oz. cans) sweetened condensed milk
  • ¾ cup key lime juice
  • 1/2 packet unflavored gelatin
  • ¼ cup boiling water
  • 2-3 teaspoons fresh key lime zest
  • 1 cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  • 4 cups fresh blackberries, divided (2 cups for the pie, 2 cups for optional compote)
  •  1 (9-inch) prepared graham cracker crust

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

Blackberry Compote (optional):

  • 2 cups blackberries (fresh or frozen)
  • 2 tablespoons confectioners’ sugar
  • ⅓ cup water
  • 1 fresh squeezed lime or lemon

Notes and Tips

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. I always keep one or two pre-mades in my pantry for those days when I’m either short on time, or just want a recipe to be as super-easy as possible to put together.

*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).

Key Lime Blackberry Cream Pie
Key Lime Blackberry Cream Pie

Step by Step Instructions

Homemade Graham Cracker Crust:

*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).

Step 1

Preheat oven to 350 degrees F

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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

Instructions for Pie Filling:
Step 1

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

Step 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.

Step 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.

Step 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.

Step 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:
Step 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.

Step 2

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

Additional Comments:

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

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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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