Kacey's Easy Spring Pie

Kat Kilroy


This is a light and delicious, no-bake dessert, perfect for warmer weather.
The lemon pudding pairs beautifully with the blackberries.
I came up with this after realizing I didn't have enough blackberries to make a pie but wanted a quick dessert. So I hunted through my pantry & came up with this pie.


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


  • 2 6oz pkg
  • 1/2 c
  • 1 1/2 Tbsp
    corn starch
  • 1 tsp
  • 2 c
  • 1 pkg
    instant lemon pudding mix
  • 1 pkg
    graham cracker pie crust

How to Make Kacey's Easy Spring Pie


  1. Wash blackberries well in strainer. In a medium bowl, cut blackberries in half & smash a little with a fork. (Watch out for splashing juice!)
  2. Add sugar and cornstarch. Mix well.
  3. Transfer into saucepan. Cook on low 8 to 10 minutes, until thickened, stirring to prevent sticking. Set aside to cool 5 minutes.
  4. Mix milk and instant pudding. Whisk 2 to 3 minutes, until slightly thickened. Pour into crust.
  5. Pour blackberry mixture on top. Let set in refrigerator 30 minutes. Enjoy!

Printable Recipe Card

About Kacey's Easy Spring Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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