Blackberry Lemon Custard Pie

This delicious blackberry lemon custard pie is an easy no-bake dessert. It features an easy, graham cracker base, buttery smooth custard, and topped with a vibrant blackberry lemon compote! No baking is required for this delicious summery sweet treat!

Ahh yes! Gimme some of that goodness! Topped it off with some cool whip and fresh berries for the win.

I stopped in at a local produce stand yesterday and found these big beautiful berries. I snatched them up with the intention of making a cobbler then my husband was like, "I'm hungry for some pie, you should make a blackberry pie with those!" So that's what we did:)

I decided to do a graham cracker base, paired with some creamy vanilla custard, and top it off with some delicious blackberry filling. You can totally use frozen berries here too. I feel like using blueberries or raspberries would be amazing in this recipe too but we found some fresh blackberries so that's what we're going with. It turned out so yummy! The creamy custard contrasts nicely with the slight tartness of the blackberry filling.

What you will need:

for the graham cracker base,

• Graham crackers-

• Butter- melted

• Powdered sugar-

for the custard,

• Whole milk-

• Heavy cream-

• Eggs-

• Granulated sugar-

• Cornstarch- for thickening

• Salt-

• Butter- cold

• Vanilla-

for the blackberry compote,

• Blackberries- fresh or frozen

• Granulated sugar-

• Cornstarch- for thickening

• Lemon zest-

• Lemon juice-

• Salt-

First, you want to start by putting together the crust which is quite simple, just add the graham crackers to a food processor along with the melted butter and powdered sugar. Blend until the crackers are fine. If you don't have a food processor you can crush the crackers in a Ziplock bag with a rolling pin. Pour the cracker mixture into a 9-inch pie pan. Using a measuring cup, press it in and around the sides, place the crust into the refrigerator for at least 30 minutes.

For the custard, it's really not that hard to make you just need to be whisking constantly until it's done cooking or it will stick to the bottom and burn. Nobody wants burned custard.. ok so in a medium saucepan over medium heat add the milk and cream, heat until steaming.

In a mixing bowl, whisk together the eggs, sugar, cornstarch, and salt until light and creamy. Slowly drizzle the steaming milk into the egg mixture while whisking. When combined, pour the mixture back into the saucepan. Place it over medium-low heat and let it come to a boil while whisking. When mixture is thick and bubbling, let it boil for 2 minutes continuing to whisk constantly. Remove from heat, custard should be thick and creamy.

Add the cold butter and vanilla, and stir to combine. Pour into the pie crust and let it set in the refrigerator while you make the blackberry compote.

Add the cold water and cornstarch to a saucepan, mix into a slurry. Add the blackberries, lemon juice, lemon zest, and salt. Place over medium heat and let it come to a boil, stirring at regular intervals. As the mixture heats up it will thicken and lose its cloudy appearance. Let it simmer for 2 minutes. Remove from heat and let it cool for 15 minutes before pouring on top of the custard.

Transfer to refrigerator and let it chill for 5 to 6 hours or overnight before serving. Serve with a dollop of cool whip and fresh blackberries, if desired.