Lemonade Pie with Blueberry Sauce Recipe

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Lemonade Pie with Blueberry Sauce Recipe
Lemonade Pie with Blueberry Sauce Recipe photo by Taste of Home
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Lemonade Pie with Blueberry Sauce Recipe

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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.
Recommended: 25 Best Summer Cakes
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + freezing Cook: 5 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + freezing Cook: 5 min. + chilling

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

Nutritional Facts

1 piece: 449 calories, 18g fat (11g saturated fat), 44mg cholesterol, 197mg sodium, 71g carbohydrate (52g sugars, 1g fiber), 4g protein.

  • 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 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
  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. In a small bowl, combine the ice cream, whipped topping and lemonade concentrate. Spread into crust; freeze for 4 hours or until firm.
  2. 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.
  3. Remove pie from the freezer 5 minutes before cutting. Serve with blueberry sauce. Yield: 4 servings (1 cup sauce).
Originally published as Lemonade Pie with Blueberry Sauce in Cooking for 2 Summer 2006, p61

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InfyBlr User ID: 6389394 163379
Reviewed Dec. 8, 2011

"good one"

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