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Lemonade Pie with Blueberry Sauce

 Lemonade Pie with Blueberry Sauce
Happy endings double with this delightful, four-serving lemon pie created by our Test Kitchen. Enjoy half now and freeze the rest for later.
4 ServingsPrep: 20 min. + freezing Cook: 5 min. + chilling


  • 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


  • 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

2 of 2

Lemonade Pie with Blueberry Sauce (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.