After the last school bell rings and the temperatures start climbing in the Upstate, dessert season officially shifts into something cold, creamy and easy. June in the South means pool bags by the door, late-night cookouts and weekend beach trips packed with coolers full of snacks and sweet treats. And while homemade cobblers and layer cakes will always have their place, there is something about a chilled icebox dessert that just feels like summer.
This Blackberry Lime Icebox Pie combines tart lime flavor with sweet blackberries and a buttery graham cracker crust for a dessert that tastes bright, refreshing and just a little nostalgic. It is the kind of recipe that works just as well after a long pool day as it does sitting on the porch after burgers on the grill. Best of all, there’s very little actual baking involved, which is always a bonus once South Carolina heat settles in for the season.
Fresh blackberries are starting to pop up more this time of year in Spartanburg at local markets and grocery stores, but frozen berries work perfectly too. The lime adds a cool citrus flavor that keeps the pie from feeling overly heavy, while the graham cracker crust gives it that classic summertime dessert feel everyone loves.
Blackberry Lime Icebox Pie
Graham Cracker Crust
• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 8 tablespoons melted butter
Filling
• 1 can sweetened condensed milk
• 8 ounces cream cheese, softened
• 1/2 cup fresh lime juice
• Zest of 2 limes
• 1 teaspoon vanilla
• 1 cup whipped topping
Blackberry Topping
• 2 cups blackberries
• 2 tablespoons sugar
• 1 tablespoon lime juice
To make the crust, stir together graham cracker crumbs, sugar and melted butter until evenly combined. Press into a 9-inch pie dish and chill in the refrigerator while preparing the filling.
In a mixing bowl, beat the cream cheese until smooth. Add sweetened condensed milk, lime juice, lime zest and vanilla. Fold in whipped topping until creamy and fully combined. Pour filling into the chilled crust and smooth the top.
For the blackberry topping, combine blackberries, sugar and lime juice in a saucepan over medium heat. Cook for about 5-7 minutes until berries begin to soften and release juices. Lightly mash a few berries while leaving most whole. Allow mixture to cool completely before spooning over the pie.
Refrigerate the pie for at least 4 hours, though overnight is even better. Serve cold with extra lime zest, whipped cream or crushed graham crackers on top.
Whether you are headed to the lake or simply looking for something easy to bring to a neighborhood cookout, this pie tastes like the beginning of summer vacation in dessert form. Try it today!
Have a recipe worth sharing? The Cook’s Corner welcomes submissions from home cooks, local residents, chefs, and restaurants throughout our community. Selected contributors may be contacted for a brief interview so we can share the story behind the dish. To submit a recipe or inquire about a collaboration, email thekitchencorrespondent87@gmail.com.
