Frozen Lemonade Pie

This pie has to freeze overnight so keep this in mind and plan ahead!

Frozen Lemonade Pie

Crust:

1 ready-to-bake graham pie crust (I use Keebler Ready Crust Graham Pie Crust)

Filling:

2 cups heavy cream

1 (14 oz.) can sweetened condensed milk, chilled

1 (6 oz.) can frozen lemonade concentrate (do not thaw)

Topping:

1 cup blueberries

1 cup raspberries

2 tablespoons sugar

1 tablespoon fresh lemon juice

Bake the graham pie crust according to package directions and let cool completely.

In a cold medium bowl, whip the heavy cream until a stiff peak forms.  In another bowl, stir together the chilled sweetened condensed milk and the frozen lemonade.  Gently fold the lemonade/condensed milk mixture into the whipped cream.

Pour the filling into the cooled pie crust, cover and freeze overnight.

Prepare the topping about 1 hour before serving the pie.  To make the topping:  In a medium bowl, toss the blueberries and raspberries with the sugar and lemon juice.  Set aside.

Remove the pie from the freezer and let it come to room temperature for about 10 minutes before cutting. (Dip the knife in warm water to make cutting easier).  Top each slice with the berry topping mixture and serve.  Store any leftover pie in the freezer.

Note:  I found this recipe in the Food Network Magazine, June/July 2009 publication.  The original recipe calls for a homemade graham pie crust but I opt to use the ready made pie crust to save a bit of time.