Blueberry Lemonade Pie Recipe

blueberry lemon pie
Diana Rattray
Prep: 6 mins
Cook: 0 mins
Total: 6 mins
Servings: 8 servings

 Blueberries give this frozen lemonade pie extra color and flavor, and it is a fabulous pie for a hot summer day. The pie takes just a few minutes to mix - freeze and eat!

Keep this pie in the freezer during the summer months and bring it out when friends and family visit. It's a wonderful pie to take along to a neighborhood cookout. 


  • 1 cup fresh blueberries
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (6 ounces) frozen lemonade
  • 1 tub (8 ounces) whipped topping, regular or "lite," thawed in the refrigerator
  • 1 deep dish graham cracker pie crust, homemade or purchased*

Steps to Make It

  1. Put the blueberries, sweetened condensed milk, and frozen lemonade in a blender container. Blend until well mixed. 

  2. Pour into a bowl and fold in the whipped topping until well blended.

  3. Spoon into the prepared crust.

  4. Cover and freeze for at least 4 hours.

  5. If frozen solid, take it out of the freezer 5 to 10 minutes before slicing.

*Note: the standard version uses a "2 extra servings" deep dish ready crust for the pie. A smaller pie shell will leave you with extra filling. Just freeze any excess in small ramekins or 4-ounce canning jars and serve as a frozen pudding.

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