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    Lemon Blackberry Swirled Icebox Pie

    Source of Recipe

    Taste of the South

    Recipe Link: https://www.tasteofthesouthmagazine.com/lemon-blackberry-swirled-icebox-pie/

    List of Ingredients

    Crust:
    â—¦ 1 ½ cups graham cracker crumbs
    â—¦ ¼ cup sugar
    â—¦ â…› teaspoon kosher salt
    â—¦ 5 to 6 tablespoons unsalted butter, melted

    Filling:
    â—¦ 1 (14-ounce) can sweetened condensed milk
    â—¦ 1 (8-ounce) package cream cheese, softened
    â—¦ 1 tablespoon lemon zest
    â—¦ ¼ cup fresh lemon juice
    â—¦ ½ cup heavy whipping cream
    â—¦ 2 cups plus 1 tablespoon sugar, divided
    â—¦ 1 cup fresh blackberries
    â—¦ 2 tablespoons cornstarch
    â—¦ 2 tablespoons water

    Recipe

    Preheat oven to 350° F. Spray a 9-inch glass or metal pie plate with cooking spray.

    For crust:
    In a medium bowl, stir together graham cracker crumbs, sugar, and salt. Add melted butter, 1 tablespoon at a time, stirring just until moistened. Press mixture into bottom and up sides of prepared plate. Bake until lightly browned, about 10 minutes. Let cool completely.

    For filling:
    In a large bowl, beat condensed milk, cream cheese, and lemon zest and juice with a mixer at medium speed until smooth. In a medium bowl, beat cream and 1 tablespoon sugar with a mixer at high speed until stiff peaks form. Gently fold whipped cream into condensed milk mixture. Spoon into prepared crust. In the container of a blender, pulse blackberries until only small chunks remain, about 3 times.

    In a small saucepan, bring blackberries and remaining 2 cups sugar to a boil over medium heat. In a small bowl, stir together cornstarch and 2 tablespoons water. Stir cornstarch mixture into blackberry mixture, and boil until thickened, 2 to 3 minutes. Remove from heat, and let cool.

    Place 6 tablespoons blackberry sauce on lemon filling; reserve remaining sauce for another use. Using a knife, swirl blackberry sauce into lemon filling. Freeze, uncovered, for at least 4 hours. Thaw in refrigerator for 10 to 30 minutes before serving. Cover and freeze for up to 1 month.


    Makes one 9-inch pie

 

 

 


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