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
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.
the graham cracker mixture on the bottom and sides of the pie plate.
minutes, until yolks become pale and create ribbons on the surface when the
beater is lifted. Slowly whisk in sweetened condensed milk mixture until
mixture into baked and cooled crust.
edges. The pie will still be slightly jiggly. Cool pie on a wire rack for 1
Freeze for at least 4 to 6 hours or overnight.
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.
Cool completely; cover and chill until ready to use.
knife dipped in warm water, cut pie into slices and serve with sweetened
whipped cream and blueberry sauce.
Recipe adapted from Southern Living Magazine.