LEMONADE PIE WITH BLUEBERRY SAUCE

By jarren

Ingredients

• Crust:
• 2 cups graham cracker crumbs (about 40 graham crackers)
• 6 Tablespoons butter, melted
• 1 Tablespoon sugar
• Lemonade Pie:
• 4 cups vanilla frozen yogurt, slightly thawed
• 1/2 cup lemonade concentrate, thawed
• 1 Tablespoon fresh lemon juice
• Blueberry Sauce:
• 1-1/2 cups fresh blueberries
• 2 Tablespoons sugar
• 1 Tablespoon fresh lemon juice

Details

Servings 6
Adapted from countrykitchen.activeboard.com

Preparation

Step 1

For the crust, combine the graham cracker crumbs, butter and sugar in a food processor. Pulse to combine. Pat the crumb mixture over the bottom of a 9-inch springform pan. Freeze for 20 minutes.

For the pie, combine the yogurt, lemonade concentrate and lemon juice in a bowl and mix well. Spread the yogurt mixture evenly in the prepared springform pan. Freeze, covered with foil or plastic wrap, for 6 hours or until firm.

For the sauce, combine the blueberries, sugar and lemon juice in a food processor. Process until pureed. Press the puree through a fine mesh sieve into a bowl. Taste and add additional sugar and/or lemon juice if desired.

To serve, allow pie to soften slightly at room temperature. Spoon 1 Tablespoon of the sauce over each serving. Serve immediately.

To save time and energy use a commercially prepared graham cracker pie shell.