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Ormond Beach Observer Monday, Jul. 1, 2013 6 years ago

Food for thought: Cool down with this frozen lemonade pie dessert

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0704_Shann-Dessert

Fourth of July is fun, but hot. Here’s a dessert that will cool you down while scoring nice and high on the yummy scale.

BY SHANNA FORTIER | COMMUNITY EDITOR, Palm Coast Observer

What’s there not to love about the Fourth of July? It has always been a favorite of mine. Growing up, it meant a day at the beach, delicious food, cold drinks and, of course, fireworks.

Oh, and the rain. It always rains.

As a kid, it seemed like a never-ending festival at the beach. And watching the clouds roll in, hoping that the rain held off long enough to squeeze in fireworks, was all part of the fun.

While holidays change with your station in life, one thing that always stays the same about July 4 is the heat.

After being outside in 90-plus degree weather all day, it is hard for me to crave hot foods. But this frozen lemonade pie does the trick of cooling you down while also satisfying the yummy need.

On the easy level of desserts, it takes less than 20 minutes to prepare, with a night of freezing. The subtle lemon punch paired with berries packs a flavor that is sure to be a hit with both kids and adults.

The patriotic colors are awesome, too.

Frozen Lemonade Pie

What you need:

Yields 8 servings

For the crust:

2 cups graham cracker crumbs

1/4 cup sugar

7 tablespoons unsalted butter, melted

For the filling:

2 cups heavy cream

1 14-ounce can sweetened condensed milk, chilled

1 6-ounce can frozen lemonade concentrate (do not thaw)

For the topping:

1 cup blueberries

1 cup raspberries

2 tablespoons sugar

1 tablespoon fresh lemon juice

What to do:

Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. (I used my manual food processer to crumb the crackers.) Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. You can do this by hand, but for quicker, easier results, I used my stand mixer with the wire whip In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

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