Blueberry Lemonade Pie Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/3/23
blueberry lemon pie
Diana Rattray
Prep: 6 mins
Cook: 0 mins
Total: 6 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
473 Calories
19g Fat
71g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 473
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 55%
Cholesterol 23mg 8%
Sodium 201mg 9%
Total Carbohydrate 71g 26%
Dietary Fiber 1g 3%
Total Sugars 56g
Protein 7g
Vitamin C 29mg 143%
Calcium 206mg 16%
Iron 2mg 10%
Potassium 397mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 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. 

Ingredients

  • 1 cup fresh blueberries

  • 1 (14-ounce) can sweetened condensed milk

  • 1 (6-ounce) can frozen lemonade

  • 1 (8-ounce) tub 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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