Creamy Lemon Berry Pie
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!
Servings: 12 Servings
Ingredients
Berry Topping
- 3 cups mixed berries
- 4 Tablespoons granulated sugar
- 4 Tablespoons cornstarch
- 4 Tablespoons lemon juice
- 2 Tablespoons water
Creamy Lemon Pie
- 1 9 inch graham cracker crust
- 8 oz cream cheese softened
- 14 oz. sweetened condensed milk
- ¼ cup lemon juice
- Optional: lemon extract or lemon zest
Instructions
Topping
- In a large sauce pan toss 3 cups mixed berries with 4 Tablespoons granulated sugar and 4 Tablespoons cornstarch.
- Stir in 4 Tablespoons lemon juice and 2 Tablespoons 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 8 oz cream cheese until smooth.
- Add 14 oz. sweetened condensed milk a little bit at a time, mixing well after each addition. Continue to whip until smooth and creamy.
- Stir in ¼ cup lemon juice. Add some lemon zest or a teaspoon of lemon extract if you would like a stronger lemon flavor.
- Spoon into 1 9 inch graham cracker 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.
Nutrition
Serving: 1slice | Calories: 291kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 169mg | Potassium: 195mg | Fiber: 1g | Sugar: 29g | Vitamin A: 361IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 1mg
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