Frozen Lemon Pie with Blueberry Sauce

fitlife August 29, 2017 3 min read

Are you ready for the last holiday of summer? Do you need a dessert for your cook out this weekend? I may have the perfect idea for you. Able to be made in advance, it can help to make your holiday entertaining easy.

This dessert was on our Gourmet group menu that I’ve talked about in my last two posts. A great finale to a wonderful night and the last of the recipes I’d like to share from our dinner party.

Cool and refreshing, this creamy pie in a graham cracker crust is like almost like eating lemon ice cream. The lemony, blueberry topping is the perfect garnish, along with a dollop of whipped cream.

Have a sturdy knife to slice the pie and get ready for lots of compliments!

Oh my gosh, did I say Labor Day? September is the month when summer seems to slip away so quickly. The days seem to get shorter quickly and the evenings start to get cool here in the Midwest. We pack so much into a few short months that summer goes by in a flash. Fingers crossed September will be kind to us and hurricanes will be kept off our shores. My heart goes out to the people of Houston and those areas affected by Harvey.

Frozen Lemon Pie with Blueberry Sauce

For the crust (Make first)

1-1/2 cups crushed graham crackers

6 tablespoons butter, melted

In a food processor, pulse crackers, sugar and salt until
finely crushed and well combined. Add melted butter, and process until
thoroughly combined. Alternatively, you can crush the graham crackers in a
zipper bag with a rolling pin or meat mallet.

Then, add the other ingredients until well blended.

Lightly grease a 9 inch pie plate with baking spray. Press
the graham cracker mixture on the bottom and sides of the pie plate.

Bake crust 8 to 10 minutes or until lightly browned. Cool.

1 (14-oz.) can sweetened condensed milk

Lemon zest from one large lemon (about a tablespoon)

Lemon Juice from 2-3 lemons (about 1/2 cup)

Whisk the first 3 ingredients in a bowl.

In a medium bowl, beat egg yolks at high speed for 4 to 5
minutes, until yolks become pale and create ribbons on the surface when the
beater is lifted. Slowly whisk in sweetened condensed milk mixture until
thoroughly combined.

Then add buttermilk and whisk until combined. Pour the
mixture into baked and cooled crust.

Bake pie at 325° for 20 to 25 minutes, until set around
edges. The pie will still be slightly jiggly. Cool pie on a wire rack for 1
hour.

Lightly spray a large piece of plastic wrap and cover pie.
Freeze for at least 4 to 6 hours or overnight.

Keeps well in freezer for several days.

For the Blueberry Topping:

2 cups fresh blueberries, divided

2 tablespoons fresh lemon juice

Zest from one large organic lemon (about 1 tablespoon)

In a small saucepan, over medium heat, bring 1 cup
blueberries, sugar, water, lemon juice, and lemon zest to a boil. Reduce the
heat to low, and simmer, stirring occasionally, for about 10-15 minutes, or
until mixture has thickened and berries begin to break down.

Remove from heat, and stir in remaining 1 cup blueberries.
Cool completely; cover and chill until ready to use.

When ready to serve, remove pie from freezer. Using a large
knife dipped in warm water, cut pie into slices and serve with sweetened
whipped cream and blueberry sauce.

Recipe adapted from Southern Living Magazine.