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Easy Peasy Lemon Squeezy Pie with Sugared Blackberries
Lemon Pie with Sugared Blackberries
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 1 nine inch pie
  • 1 cup blackberries
  • 3 tbsp sugar
  • ¾ package of biscoff cookies or other ginger cookie (about 6 ounces)
  • 5 tbsp melted butter
  • 3 egg yolks
  • ½ cup lemon juice (about 2-3 lemons)
  • 1 tbsp lemon zest
  • one 14 oz can of sweetened condensed milk
  • 1 cup heavy whipping cream
  1. In a bowl, add the blackberries and 1 tbsp of the sugar. Mix together, cover and refrigerate for 30 minutes.
  2. Preheat the oven to 350 F. In a food processor, pulse the cookies until fine crumbs. Transfer cookies to a large bowl. Add the melted butter and mix together with a spoon. Pour the mixture into a shallow 9 inch pie pan and press the mixture out with your fingertips until it covers the whole bottom and sides of the pie pan. Bake the crust for five minutes. Let the crust cool entirely before adding the filling.
  3. In a large mixing bowl, add the egg yolks, lemon juice, and lemon zest. Mix with an electric mixer for 30 seconds. Add the sweetened condensed milk and mix again until well combined. About one minute. Pour the filling mixture into your cooled pie crust. Bake for 15 minutes or until the pie is set. Let the pie cool completely before topping with the cream.
  4. To make the cream, add the whipping cream and the remaining 2 tbsp sugar to a mixing bowl. Whip with an electric mixer or wire whip until frothy. When it's ready, it should make a stiff peak when you pull the whisk out of the cream.
  5. Spread the whipped cream evenly over the cooled pie. Add the blackberries to the top and serve a little extra blackberries on each slice.
  6. *If you're using a deeper pie pan like I did, double the filling mixture and bake the pie for 30 minutes instead of 15.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2018/05/08/easy-peasy-lemon-squeezy-pie-with-sugared-blackberries/