Creamy lemon filling topped with mixed berries and nestled in a graham cracker crust is the perfect no-bake pie for spring and summer. It is refreshing, delicious, and fun!
This yummy lemon berry pie is creamy and bright. It is a perfect way to cool off when the weather starts to warm up.
The crust doesn’t require a rolling pin, which is a nice change. And the filling comes together in just a few minutes.
I created this recipe as an entry to a pie cook-off we hosted for our family and friends. It placed just behind the winning pecan pie which had been a family favorite for years.
So you know it has to be good for it to rank next to such a classic. And I would be so bold as to assert it might be even better for a spring or summer dessert.
Tips for Getting a Perfect Creamy Filling
Making sure the cream cheese is good and softened before you get started. That is key to getting the smoothest filling.
Then beat the cream cheese until it is light and fluffy. Be sure to scrape the beaters and the side of the bowl a few times along the way.
Now slowly add a can of sweetened condensed milk, beating well after each addition. Again, make sure to stop and scrape the bowl and beater a couple of times.
Adding lemon juice adds the acid you need to set the cheesecake and of course adds lemon flavor. So beat that in and scoop into your crust.
Taste the filling and add some lemon extract or zest if it needs it. This is your chance to punch up the lemon as much as you would like.
Now chill your pie for several hours. It will take at least three or four hours to cut a decent slice. Overnight is even better if you have the chance to make the pie ahead of time.
Topping Variations:
Feel free to experiment with other fruit toppings. Blackberry sauce would be great.
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You could also use a can of cherry or strawberry pie filling in a pinch. Though making the berry topping is really pretty easy.
I have made the berry topping using half blueberries and half strawberries. I have also used frozen mixed berries. You really can do whatever tickles your fancy.
If you aren’t in the mood for berries, you can leave them off entirely and still have a great lemon pie. You could leave it as is or decorate the top with whipped cream.
Of course a fresh fruit garnish would be pretty too.
How to Store and Serve:
Store your pie in the refrigerator until it is time to serve. It is easiest to cut and serve slices when it is good and cold.
For the prettiest slices, wipe your knife off between cuts.
Store any leftover pie in the refrigerator for up to three or four days. You can freeze slices of leftover pie, but the texture may change a bit when it is defrosted.
More Great Pie Recipes
Peach rhubarb pie combines the tart taste of spring with summer’s sweet fruit. Peach and rhubarb come together under a golden streusel in this perfect fruity pie.
If you want to make pumpkin pie without evaporated milk, I have a recipe for that too. This one uses sweetened condensed milk making the filling easier than ever to make.
Or for another no bake filling, try making peanut butter pie with a chocolate covered pretzel crust. It is a fun twist of fluffy no-bake peanut butter pie that is extra sweet, salty and chocolaty.
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Creamy Lemon Berry Pie
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 berries with sugar and cornstarch.3 cups mixed berries, 4 Tablespoons granulated sugar, 4 Tablespoons cornstarch
- Stir in lemon juice and water.4 Tablespoons lemon juice, 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 cream cheese until smooth.8 oz cream cheese
- Add condensed milk a little bit at a time, mixing well after each addition. Continue to whip until smooth and creamy.14 oz. sweetened condensed milk
- Stir in lemon juice. Add some lemon zest or a teaspoon of lemon extract if you would like a stronger lemon flavor.¼ cup lemon juice, Optional: lemon extract or lemon zest
- Spoon into pie 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
Video
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I love lemons and berries together. This looks amazing!
Hi Carlee, this sounds like a cheesecake with a difference and I do like a good cheesecake. I do like a shortbread crust too as it's so easy to pull off. I bet your pie went down a treat and your photos are just fine!
xx
Thank you, Debbie! It is kind of like a really light and fluffy no bake cheesecake in the middle. I really liked the mix of textures and flavors, but I am probably a bit biased!
Oooh, Carlee, it sounds so cool, creamy tart! And pics are weird! Sometimes I think some of my posts don't do good coz my picture is awful, but then sometimes I have a post go just about viral when it has the worst pic! I think your pie looks delish and it's going on my must make list!
Isn't it funny how that works? You just never know what is going to take hold, that is for sure!
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This sounds freaking amazing! I love the color and LOVE the flavors you have going on. This is total summer dessert perfection, Carlee!
Thanks, Kelsie! I really enjoyed it even if it didn't win me a spot on the trophy! My little dude said it was the best pie he ever had and helped himself to a nice sized slice of what was left, so that is good enough for me!
Ohh I can only imagine how delish this must be Carlee. The combination of the cherry and the lemon must give it a somewhat tart flavor. I also add lemon to my apple pies and they come out yummy. I'll have to try this one!
Thanks, Mary! I love berries and citrus together, so it was a shoe-in for me!
Carlee your pie is awesome! I really like the idea of combining blueberries and strawberries with lemon. Just perfect and not that common. I love pies too, but I'm not great at traditional pastry. So, I'll give your shortbread crust a try. It sounds really yummy.
Thank you so much! I love pies, but my crusts never turn out as pretty as I would like. I am certainly not an artist. I love the ease of just pressing the crust in and baking and it held up to the filling nicely!
I adore this flavor combo and don't make things with cherries and lemons together nearly enough! I adore how light this is for summer and a super refreshing dessert!
Thanks, Andrea!
This looks amazing. I'm afraid I'd use a graham cracker crust so I could make it easier, but yours sounds so much better. Light and cool is what we need around here with the temps in the 100s.
Wishes for tasty dishes,
Linda
A graham cracker crust would work perfectly! I just had my heart set on shortbread as soon as my mind went there!