This Frozen Lemonade Red and Blue Pie is the ultimate refreshing dessert for summer! It’s creamy, zesty, and bursting with fresh strawberries and blueberries, all layered over a buttery cookie crust. The perfect blend of tart lemon, sweet berries, and rich whipped cream makes this pie a deliciously cool treat that’s as stunning as it is easy to make.
Best of all? You only need a few simple ingredients to whip up this freezer-friendly dessert. It’s ideal for holidays, BBQs, or any time you need a no-fuss dessert that everyone will love.
Why You’ll Love This Recipe
This recipe features a simple, crumbly cookie crust and a light, creamy filling that melts in your mouth. Packed with fresh strawberries and blueberries, it’s bursting with fruity flavor. Plus, it’s freezer-friendly, so you can make it ahead for a refreshing, ready-to-serve dessert anytime.
Ingredients You’ll Need
For the Crust
- Crushed pie crust cookies – A sweet, crumbly base for the pie.
- Butter – Binds the crust while adding a delicate, creamy flavor and richness.
For the Filling
- Strawberries: Fresh, juicy, and vibrant.
- Blueberries: Sweet and colorful berries.
- Lemon: Adds a tangy, refreshing flavor.
- Vanilla extract: Enhances the creamy filling with a hint of warmth.
- Liquid stevia: A low-sugar sweetener for a light and balanced sweetness.
- Whipping cream: Creates the light, airy texture of the filling.
How to Make a Refreshing Lemon Berry Ice Cream Pie
Prepare the Crust:
Mix crushed cookies with melted butter. Add powdered sugar if preferred.
Press into a 9-inch pie dish to form the base. Bake at 350°F (175°C) for 6–8 minutes or chill for 20–30 minutes if no-bake.
Whip Cream for Berry Layer:
Whip 1½ cups heavy cream with ¼ cup powdered sugar and vanilla until soft peaks form. Set aside.
Prepare and Freeze Lemon Layer:
Whip 1½ cups heavy cream with ¼ cup powdered sugar until soft peaks form. Fold in the lemon juice and zest. Freeze in a container for 2–3 hours, stirring every 30 minutes. Mix in strawberries and blueberries.
Assemble the Pie:
Spread the berry-lemon cream mixture onto the cooled crust.
Decorate:
Garnish with fresh berries, lemon slices, or crushed cookies.
Freeze and Serve:
Cover the pie and freeze for at least 3 hours, or overnight. Let it sit out for 5–10 minutes before slicing. Enjoy!
Tips and Tricks
- Crust Options: Use graham crackers, vanilla wafers, or shortbread cookies for a different twist.
- Sweetener Swap: If you don’t have stevia, substitute with honey, sugar, or your favorite sweetener.
- Make Ahead: Prepare the pie a day in advance and freeze overnight—it tastes even better the next day!
Storage
- Store leftovers in the freezer, covered tightly with plastic wrap or foil, for up to 1 week.
- To serve, let the pie sit at room temperature for 5-10 minutes to make slicing easier.
If you love this refreshing treat, don’t miss my other frozen favorites like Homemade Strawberry Popsicles, Two-Ingredient Raspberry Popsicles, and the irresistible Fried Ice Cream 2 Ways, perfect for satisfying your sweet cravings.
Recipe Variations
- Mixed Berry Pie: Use raspberries and blackberries for a colorful berry medley.
- Citrus Twist: Swap the lemon for lime juice for a Frozen Limeade Pie.
Frozen Lemonade Red and Blue Pie
Ingredients
For the Crust:
- 1½ cups crushed pie crust cookies (graham crackers, vanilla wafers, or shortbread)
- 6 Tbsp unsalted butter, melted
- (Optional) 1 tablespoon powdered sugar (for extra sweetness)
For the Filling:
- 1 cup fresh strawberries, chopped
- 1 cup fresh blueberries
- 1 Juice and zest of 1 large lemon (about 3 tablespoons juice)
- ½ tsp pure vanilla extract
- ⅓ cup powdered sugar (adjust to taste)
- 3 cups heavy whipping cream
Optional for Garnish:
- Additional fresh berries
- Lemon slices or zest
- A sprinkle of crushed cookies
Instructions
Prepare the Crust:
- Combine the crushed cookies with melted butter. Add powdered sugar if a sweeter crust is desired.
- Press the mixture evenly into the bottom of a 9-inch pie dish, forming a compact base.
- Bake at 350°F (175°C) for 6–8 minutes, until lightly golden. Allow the crust to cool completely before adding the filling. For a no-bake option, chill the crust in the fridge for 20–30 minutes to set.
Make the Lemon Ice Cream Layer:
- In a large mixing bowl, whip 1 1/2 cups heavy cream with 1/4 cup powdered sugar until soft peaks form.
- Gently fold in the lemon juice and zest, mixing until combined.
- Pour the mixture into a shallow freezer-safe container and freeze for 2–3 hours, stirring every 30 minutes to prevent ice crystals. (For a smoother texture, use an ice cream maker if available.)
- While the lemon layer chills, whip the remaining 1 1/2 cups heavy cream with 1/4 cup powdered sugar and vanilla extract until soft peaks form. Set aside.
Assemble the Pie And Freeze
- Once the lemon layer is semi-frozen (soft-serve consistency), gently fold it into the prepared whipped cream.
- Add the chopped strawberries and blueberries, folding carefully to distribute the fruit evenly.
- Pour the berry-infused lemon cream mixture over the cooled crust, spreading it out evenly.
- Decorate the top with additional fresh berries, lemon slices, or a sprinkle of crushed cookies for a beautiful finish.
- Cover the pie with plastic wrap or foil and freeze for at least 3 hours, or overnight for best results.
- Remove the pie from the freezer 5–10 minutes before serving to make slicing easier. Slice, serve, and enjoy this creamy, refreshing dessert!
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