Roll out the red, white and blue and cool off on the Fourth of July with this deliciously light and refreshing Frozen Lemonade Pie.
A great Fourth starts with great food and this delightful light dessert topped with summer fresh raspberries and blueberries is sure to wow your family and friends. Serve this yummy frozen pie along with Roasted Sweet Potato Salad and Grilled Beer Can Chicken for a Fourth of July feast to remember.
Frozen Lemonade Pie will be the star of your Fourth of July party and is “as easy as pie” to make. In fact, the pie filling only has three ingredients. I’ve also included instructions for making your own graham cracker crust, but if you are short on time, I won’t tell if you purchase a pre-made crust, and your family or friends won’t be able to tell either.
All you need to make this scrumptious pie is a deep dish premade graham cracker pie crust, or graham cracker crumbs, sugar and unsalted butter, heavy cream, sweetened condensed milk and frozen lemonade. You will also need fresh blueberries, raspberries, and lemon juice.
Graham Cracker Crust Directions
Preheat the oven to 350 degrees
Purchase a pre-made deep dish or oversized graham cracker crust. Or, mix the graham cracker crumbs, sugar, and melted butter in a small bowl.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes. Set aside and let cool completely.
Pie Filling Directions
In a cold medium size bowl, whip the cream with an electric mixer until stiff peaks form.
In another bowl, stir together the sweetened condensed milk and frozen lemonade. Mix well.
Gently fold the lemonade mixture into the whipped cream.
Pour this mixture into the prepared pie crust, cover with foil and freeze overnight or for at least 8 hours.
Berry Topping Directions
About an hour before you serve the pie, make the berry topping by tossing the berries with sugar and lemon juice. Set aside until ready to serve.
To serve the pie, remove from the freezer for about 10 minutes before cutting and top each piece with some of the berry mixture.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 8 hours |
| Servings | 8 servings |
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 7 Tbsp melted unsalted butter
- 2 cups heavy cream
- 1 can sweetened condensed milk 14 oz can, chilled
- 1 can frozen lemonade concentrate 12 oz can
- 1 cup blueberries
- 1 cup raspberries
- 2 Tbsp sugar
- 1 Tbsp lemon juice
Ingredients Graham Cracker Crust Ingredients
Pie Filling Ingredients
Topping Ingredients
|
- Preheat the oven to 350 degrees
- Purchase a pre-made deep dish or oversized graham cracker crust. Or, mix the graham cracker crumbs, sugar, and melted butter in a small bowl.
- Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes. Set aside and let cool completely.
- In a cold medium size bowl, whip the cream with an electric mixer until stiff peaks form.
- In another bowl, stir together the sweetened condensed milk and frozen lemonade. Mix well.
- Gently fold the lemonade mixture into the whipped cream.
- Pour this mixture into the prepared pie crust, cover with foil and freeze overnight or for at least 8 hours.
- About an hour before you serve the pie, make the berry topping by tossing the berries with sugar and lemon juice. Set aside until ready to serve.
- To serve the pie, remove from the freezer for about 10 minutes before cutting and top each piece with some of the berry mixture.
Looks yummy! I’m also thinking of frozen strawberry lemonade with a fresh strawberry sauce on top–it would be a pretty light pink with the red strawberries.
Strawberry Lemonade would be awesome! Great idea!