Blackberry Lemonade Pie Recipe: This sweet and tart whirled pie joins improved cream cheddar, whipped cream, new lemon squeeze and blackberry safeguards in a vanilla treat morsel hull.
This rich pie joins the kinds of lemon and blackberry in a Golden Oreo hull. With cream cheddar and natively constructed whipped cream making up the filling, it's somewhat similar to a cross between a cream pie and a no-prepare cheesecake.
What's more, blackberry and lemon are such an extraordinary flavor blend. They're seasons that kind of exemplify mid year for me. Likewise, that Golden Oreo outside layer? I don't have the foggiest idea why I've never thought of that.
Obviously, vanilla wafer scraps or great old graham saltine pieces will make a brilliant outside as well. Be that as it may, I very suggest the Golden Oreos! They essentially make this pie impeccable.
Simply ensure that you chill off your blackberry saves before you whirl them into the pie. Else you'll have a soupy chaos! Also, no one needs that.
INGREDIENTS
- 30 Golden Oreo cookies
- 1/3 cup butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 1 teaspoon lemon zest
- 3/4 cup lemon juice
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/4 cup seedless blackberry jam, melted and cooled
INSTRUCTIONS
- In a food processor, pulse cookies to form crumbs. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 9-inch pie pan. Freeze while you prepare the filling.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sweetened condensed milk and beat for one minute. Mix in the lemon juice and zest and beat until smooth.
- In a separate bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread into the prepared crust.
- Spoon the blackberry preserves over the lemon filling. Swirl gently with a sharp knife. Cover and refrigerate until firm, 4-6 hours.
For more detail : bit.ly/2PwEUZn
0 Comments