Frozen Lemonade Pie with Blueberry Sauce
Indulge in the ultimate summer treat with this Frozen Lemonade Pie with Blueberry Sauce—a refreshing dessert that’s as effortless as it is impressive. Featuring a buttery graham cracker crust filled with a silky blend of tangy frozen lemonade concentrate, sweetened condensed milk, and fluffy whipped cream, this no-bake pie is the perfect balance of creamy and zesty. Topped with a luscious, homemade blueberry sauce bursting with vibrant fruit flavor and a hint of lemon, this dessert is ideal for warm-weather gatherings or anytime you’re craving a cool, citrusy indulgence. Prep it in just 25 minutes, freeze until firm, and serve up an irresistible slice of summer!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Sugar
- 6 tablespoons Unsalted butter, melted
- 1 can (14 ounces) Sweetened condensed milk
- 0.5 cup Frozen lemonade concentrate, thawed
- 1 cup Heavy whipping cream
- 2 cups Fresh blueberries
- 0.25 cup Sugar (for blueberry sauce)
- 0.25 cup Water
- 1 teaspoon Cornstarch
- 1 tablespoon Fresh lemon juice
Instructions
In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and the melted butter until the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom and sides of a 9-inch pie dish. Place the crust in the freezer to set while preparing the filling.
In a large mixing bowl, whisk together the sweetened condensed milk and the thawed lemonade concentrate until fully combined.
In a separate bowl, whip the heavy cream using a hand mixer or stand mixer on high speed until stiff peaks form.
Gently fold the whipped cream into the lemonade mixture until smooth and uniform. Take care not to deflate the whipped cream.
Pour the lemonade filling into the prepared crust and spread it out evenly. Cover with plastic wrap or aluminum foil and place in the freezer for at least 6 hours or until firm.
To prepare the blueberry sauce, combine the blueberries, 1/4 cup of sugar, and 1/4 cup of water in a small saucepan over medium heat.
Bring the mixture to a gentle boil, stirring occasionally, until the blueberries release their juices and soften (about 5 minutes).
In a small bowl, mix the cornstarch with 1 tablespoon of water until dissolved. Stir the cornstarch slurry into the blueberry mixture and cook for an additional 1-2 minutes until the sauce thickens.
Remove the saucepan from heat and stir in the fresh lemon juice. Allow the sauce to cool completely.
Before serving, remove the pie from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Slice and serve each piece with a generous drizzle of chilled blueberry sauce.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 51.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 237 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
