A creamy lemon filling topped with berries and nestled in a graham cracker crust is the perfect no bake pie for spring and summer. Refreshing, delicious and fun!
In a large sauce pan toss berries with sugar and cornstarch.
Stir in lemon juice and water.
Heat over medium heat, stirring constantly until the mixture thickens to the texture of pudding.
Remove from heat and set aside to cool.
Filling
Beat cream cheese until smooth.
Add condensed milk a little bit at a time, mixing well after each addition. Continue to whip until smooth and creamy.
Stir in lemon juice. Add some lemon zest or a teaspoon of lemon extract if you would like a stronger lemon flavor.
Spoon into pie crust and chill.
When the berry mixture is at room temperature, spread over chilled lemon filling. Put back in the refrigerator for at least a couple of hours, a longer chill time will help the filling set up. Serve cold.
Notes
*I used frozen mixed berries this time, I have also used half blueberries and half strawberries. You can also use fresh fruit if you have it on hand. Feel free to mix your favorite berries to get about 3 cups.