A great dessert for a hot summer day…
For the crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 T unsalted butter, melted
For the filling:
2 cups heavy cream
14 oz. can sweetened condensed milk, chilled
6 oz. can frozen lemonade OR limeade concentrate (do not thaw)
1 cup blueberries
1 cup raspberries
2 tbspn. sugar
1 tbspn. fresh lemon juice
Preheat the oven to 350 degrees.
Make the crust: In a medium bowl, combine the graham cracker crumbs (you can either buy the crumbs or just put whole graham crackers in the food processor), the sugar and the melted butter. Press firmly and up the sides of a 9-inch pie dish. Bake for seven minutes. Let cool for about 15-20 minutes and then sick in the freezer to really cool it off.
Make the filling: In a cold large bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and the concentrate. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust and freeze overnight.
Make the topping: About an hour before you serve the pie, toss the berries in a medium bowl with the sugar and the lemon juice. Set aside until ready to serve.
Set the pie out for about 10 minutes at room temperature before serving. Top each slice with berries.
Did I change anything? I didn’t make the berry part of the recipe because I knew that it would take us several days to get the whole pie eaten. Also, I used the lemon concentrate, not the lime although I think the lime would taste fantastic. Lastly, when I make this again next time, I am going to use a little less whipped cream and more concentrate.
What did the family think? I really like it and I think I would love it with the berries. The boys also love it. We even had a guest taster, my friend Christie, who gave it a thumbs up as well.