Lemonade Pie with Blueberry Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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:
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).
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