We don’t love lemonade. The only way we can tolerate it is in it’s diet form and severely diluted with water/ice. It’s usually just too sweet and, often, we feel like it must taste how lemon-scented cleaning product smell. However, we have a weakness for creamy textures and natural lemon flavor, so (years ago) we figured we’d give this Frozen Lemonade Pie recipe a chance. Let us tell you that the texture is absolute perfection – so, so creamy and never icy – and the flavor is just as praiseworthy: the lemon presence is just right and balanced by heavy cream, rendering it not too tart and not too sweet. It feels light and is just gorgeous in contrast to it’s bright berry topping. Can you tell how creamy this thing is?:
This is a delicious and vibrant way to use up some of your imperfect summer berries.
Hopefully your graham cracker crumb mixture makes into your pie pan, because ours barely does. When we arrive in heaven (fingers crossed), we fully expect to behold a huge tureen full of graham cracker crumb mixture on the banquet table. It smells irresistible and tastes even better – that grainy texture that’s soft at the same time because of the warm butter?! Sheesh!
You can make a regular-size pie or 6 individual tarts, like we did. You will even have extra filling leftover – perfect for scooping up with graham crackers.
This dessert screams “patriotic” and would be a gorgeous addition to your Independence Day feast.
As you enjoy this dessert with those you love, teach them a couple things about berries:
- Raspberries have a flavonoid that can help you have a good memory.
- Blueberries are wonderful for a healthy heart, thanks to their potassium and fiber contents. They also help to regulate the sugars in your blood so they stay at a healthy level.
- Lemons have tons of vitamin C, which may make it harder to develop asthma.
From: Frozen Lemonade Pie
- For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup sugar
- 7 tablespoons unsalted butter, melted
- For the Filling:
- 2 cups heavy cream
- 1 14 -ounce can sweetened condensed milk, chilled
- 1 6 -ounce can frozen lemonade concentrate (do not thaw) *TAC note: we've only ever come across 12 -ounce cans of lemonade so we cut the can in half using a knife while it's frozen and use half.
- For the Topping:
- 1 cup blueberries
- 1 cup raspberries
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- *This recipe requires over-night freezing.
- Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
- Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
- About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
- Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.
