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pie - frozen lemonade pie

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Rate this recipe 4.4/5 (12 Votes)
pie - frozen lemonade pie 1 Picture

Ingredients

  • Optional:
  • Ice Cream
  • 1 cup heavy cream
  • 1 cup light cream
  • 2 lemons, juiced
  • 3 teaspoons liquid lemon stevia
  • 1/2 cup water
  • Whipped Cream
  • 2 cups heavy whipping cream
  • 4 teaspoons vanilla liquid stevia
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1 Cream Cheese Oat No Roll Pie Crust or pie crust of choice
  • 1/2 cup cream cheese, softened, light
  • 1/2 cup butter, softened
  • 1 1/2 cups oat flour* ( I made my own grinding up rolled oats in my food processor)
  • 1/2 teaspoon salt
  • 1/2 teaspoon powdered stevia

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from sugarfreemom.com

Preparation

Step 1

crust
Preheat your oven to 350 degrees. Using a stand mixer, mix together cream cheese and butter until well combined. In a separate bowl mix your flour, salt and stevia. Turn your mixer on low speed and gradually add the flour mixture to the cream cheese and butter. Spray a 9 inch pie plate with non stick cooking spray. Pour your flour mixture into the pie plate. Using your hands spread the batter on the bottom and up the sides of the pie plate. This may take awhile but don’t give up! Prick the bottom of the dough with a fork. Bake for 20-25 minutes or until the crust is browned. Cover the crust with aluminum foil and continue to bake for another 10-15 minutes until the bottom is slightly browned and not soft. Let it sit and cool before adding any filling.


Begin by making your whipped cream.
Place the 2 cups of heavy cream in your stand mixer, add the liquid stevia and whip until the liquid cream becomes whipped cream. Set aside.
Prepare your ice cream ingredients in a bowl and stir until combined.
Pour this mixture into your ice cream machine and follow your manufacturer instructions. Mine was ready in 15 minutes.
Once ice cream is ready place it in a large bowl, add all your whipped cream and mix well.
If using the berries mix then in gently.
Pour soft lemonade ice cream into a 9 inch pie plate or into a pie crust.
Place in the freezer for about 2-3 hours or overnight.
Once ready to serve, leave out on counter for only 10 minutes and it will be soft enough to slice.

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