Blackberry Lemonade Pie

This pie was made back in the summertime when you usually think about blackberries and lemonade (usually separate though).  The crust is also homemade and consists of flour and butter.  The recipe was obtained from Stonyfield and follows

Ingredients

4 eggs
1 cup sugar
Juice of 6 lemons
Zest of 1 lemon
3/4 cup Stonyfield Organic Low Fat Milk (1%)
1 cup Stonyfield Organic Fat Free Vanilla Yogurt
2 pre-baked pie shells
2 pints fresh blackberries
2 cups whipped cream (optional)

Directions

Preheat oven to 350°F. In a medium size bowl, whisk together eggs, sugar, lemon juice, lemon zest, milk and yogurt. Pour mixture into prepared pie shells. Bake for 20 minutes until the edges are well set and the center jiggles a little. Chill for at least 2 hours before serving. Can be made the day before and refrigerated overnight. Garnish with fresh blackberries and whipped cream. Makes 2 pies with 8 servings each.