« Back to recipes

Twisted Citrus Blackberry Pie


9-inch Graham Cracker Crust

  • 1 cup finely chopped graham cracker pieces
  • 1 tablespoon sugar
  • 6 tablespoons unsalted butter melted

Blackberry Glaze

  • 1 cup mashed Blackberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water


  • 1 can condensed milk
  • 1 cup heavy cream
  • 3/4 cup lime juice
  • 3/4 cup lemon juice
  • 1 1/2 tablespoons lime zest
  • 1 1/2 tablespoons lemon zest
  • 2 tablespoons cold water
  • 1 teaspoon gelatin

Temperature: 350 ° F


1st Place Citrus Professional Divison 9-inch Graham Cracker Crust: Combine all ingredients until moist. Spread evenly in pie dish. Bake at 350 degrees until golden brown. Cool pie shell before using. Blackberry Glaze: Mix all ingredients in a medium size saucepan. Stir glace over high heat until thickens. Let glace cool and thicken before using. Filling: Soften gelatin in cold water. Mix Heavy cream, condensed milk, lemon juice, lime juice, lemon zest, lime zest, and gelatin on high speed until filling thickens. Spread evenly the blackberry glace on the bottom of the graham cracker pie shell. Pour the pie filling over the blackberry glace. Spread evenly. Refrigerate pie overnight before serving. Garnish with whip cream and lemon and lime zest and blackberries.

« Back to recipes