Lemonade Pie with Blueberry Sauce Recipe
- 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
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1/4 cup water, divided
- 1 teaspoon lemon juice
- 1-1/2 teaspoons cornstarch
- 1. 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.
- 2. In a small bowl, combine the ice cream, whipped topping and lemonade concentrate. Spread into crust; freeze for 4 hours or until firm.
- 3. 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.
- 4. Remove pie from the freezer 5 minutes before cutting. Serve with blueberry sauce. Yield: 4 servings (1 cup sauce).
1 piece: 449 calories, 18g fat (11g saturated fat), 44mg cholesterol, 197mg sodium, 71g carbohydrate (52g sugars, 1g fiber), 4g protein.
Reviews for Lemonade Pie with Blueberry Sauce
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.