Lemonade Pie with Blueberry Sauce Recipe

Lemonade Pie with Blueberry Sauce Recipe photo by Taste of Home

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Happy endings double with this delightful, four-serving lemon pie created by our Test Kitchen. Enjoy half now and freeze the rest for later.

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Lemonade Pie with Blueberry Sauce Recipe

Prep: 20 min. + freezing Cook: 5 min. + chilling

Yield: 4 Servings

20 5 25

Ingredients

2/3 cup graham cracker crumbs
4-1/2 teaspoons sugar
2 tablespoons butter, melted
2 cups vanilla ice cream, softened
1 cup whipped topping
1/2 cup thawed lemonade concentrate
SAUCE:
1 cup fresh or frozen blueberries
1/4 cup sugar
1/4 cup water, divided
1 teaspoon lemon juice
1-1/2 teaspoons cornstarch

Directions

In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a 7-in. pie plate coated with cooking spray.
In a small bowl, combine the ice cream, whipped topping and lemonade concentrate. Spread into crust; freeze for 4 hours or until firm.
In a saucepan, combine the blueberries, sugar, 2 tablespoons water and lemon juice; cook and stir over medium heat until sugar is dissolved. Combine cornstarch and remaining water until smooth; stir into berry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Refrigerate until chilled.
Remove pie from the freezer 5 minutes before cutting. Serve with blueberry sauce. Yield: 4 servings (1 cup sauce).

Nutritional Facts 1 piece with 1/4 cup sauce equals 449 calories, 18 g fat (11 g saturated fat), 44 mg cholesterol, 197 mg sodium, 71 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Lemonade Pie with Blueberry Sauce in Cooking for 2 Summer 2006, p61