Creamy Lemon Berry Pie

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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. 

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.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Creamy Lemon Berry Pie

Carlee

A creamy lemon filling topped with berries and nestled in a graham cracker crust is the perfect no bake pie for spring and summer. Refreshing, delicious and fun!

5 from 6 ratings

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 291 kcal

Equipment

• Hand Mixer
• Stainless Steel 2 qt saucepan

Ingredients

 

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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

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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

*I used frozen mixed berries this time, I have also used half blueberries and half strawberries. You can also use fresh fruit if you have it on hand. Feel free to mix your favorite berries to get about 3 cups.

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Nutrition

Serving: 1sliceCalories: 291kcalCarbohydrates: 40gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 169mgPotassium: 195mgFiber: 1gSugar: 29gVitamin A: 361IUVitamin C: 6mgCalcium: 120mgIron: 1mg

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