LEMONADE PIE WITH BLUEBERRY SAUCE

Lemonade Pie with Blueberry Sauce image

Happy endings double with this delightful, four-serving lemon pie created by our Test Kitchen. Enjoy half now and freeze the rest for later.

Provided by Taste of Home

Time 25m

Yield 4 servings (1 cup sauce).

Number Of Ingredients 12

Ingredients

2/3 cup graham cracker crumbs
4-1/2 teaspoons sugar
2 tablespoons butter, melted
2 cups vanilla ice cream, softened
1 cup whipped topping
1/2 cup thawed lemonade concentrate
SAUCE:
1 cup fresh or frozen blueberries
1/4 cup sugar
1/4 cup water, divided
1 teaspoon lemon juice
1-1/2 teaspoons cornstarch

Steps:

In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of a 7-in. pie plate coated with cooking spray. , In a small bowl, combine the ice cream, whipped topping and lemonade concentrate. Spread into crust; freeze for 4 hours or until firm. , In a saucepan, combine the blueberries, sugar, 2 tablespoons water and lemon juice; cook and stir over medium heat until sugar is dissolved. Combine cornstarch and remaining water until smooth; stir into berry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Refrigerate until chilled. , Remove pie from the freezer 5 minutes before cutting. Serve with blueberry sauce.

Nutrition Facts : Calories 449 calories, Fat 18g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 197mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.