Description
A refreshing Lemon Lime Cream Pie featuring a creamy, tangy filling made with fresh citrus juices and zest, set in a graham cracker crust, and topped with whipped cream and fresh blackberries. Perfect for a light, summery dessert that requires no baking.
Ingredients
Scale
Pie Crust
- 1 9 inch Graham Cracker Crust (homemade or premade)
Filling
- 1 pack Knox gelatin
- 2 tablespoons water
- 14 ounce sweetened condensed milk (chilled)
- 1 cup heavy whipping cream (chilled)
- ¾ cup lemon juice (fresh)
- ½ cup lime juice (fresh)
- 1 ½ tablespoons grated lemon zest
- 1 ½ tablespoons grated lime zest
Topping and Decoration
- 1 pint blackberries
- 1 cup heavy whipping cream (whipped)
Instructions
- Zesting and Juicing: Zest the lemon and limes over a piece of parchment or wax paper to collect 1 ½ tablespoons of each zest, approximately one lemon and two limes. Juice the same fruits until you have about ¾ cup lemon juice and ½ cup lime juice.
- Dissolving Gelatin: In a small bowl, sprinkle one packet of Knox gelatin over 2 tablespoons of cold water. Whisk gently to combine, then let sit for 5 minutes to bloom. Place the small bowl into a larger bowl of hot water for about 30 seconds, stirring occasionally until the gelatin fully dissolves.
- Mixing Filling: In a large bowl, combine the chilled sweetened condensed milk, 1 cup chilled heavy whipping cream, freshly squeezed lemon and lime juices, and their respective zests. Beat on medium-high with an electric mixer for 3 to 4 minutes until the mixture thickens, being careful as it may splatter.
- Tempering Gelatin: Take about 2 tablespoons of the cream filling mixture and mix it into the dissolved gelatin to temper it. Then pour the tempered gelatin back into the large bowl with the rest of the filling and beat again on medium-high speed for about 3 minutes until the filling is thick and creamy.
- Assembly: Pour the cream filling evenly into the cooled graham cracker crust. Refrigerate the pie for at least 2 hours, or until the filling is firm.
- Whipping Cream Topping: Whip 1 cup of heavy cream to firm peaks. Fill a piping bag fitted with a rosette tip and pipe decorative rosettes over the set filling. Alternatively, you can spread the whipped cream evenly over the pie.
- Decorating: Decorate the top of the pie with fresh blackberries and lemon and lime slices. Optionally, sprinkle any extra lemon and lime zest on top for additional aroma and color.
- Serving and Storage: Serve the pie chilled. Cover any leftovers and refrigerate for up to three days to maintain freshness.
Notes
- Use chilled ingredients for best results and to ensure the filling thickens properly.
- Bloom the gelatin carefully to avoid lumps in the pie filling.
- If you prefer, you can make your own graham cracker crust for a homemade touch.
- The pie should be stored refrigerated and consumed within three days for optimal freshness.
- Be careful when beating the filling as it may splatter; use a deep bowl.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Lemon Lime Cream Pie, no-bake pie, citrus cream pie, fresh berry pie, graham cracker crust dessert
