Tuesday, August 29, 2017

Frozen Lemon Pie with Blueberry Sauce

Are you ready for the last holiday of summer? Do you need a dessert for your cook out this weekend? I may have the perfect idea for you.  Able to be made in advance,  it can help to make your holiday entertaining easy.

This dessert was on our Gourmet group menu that I've talked about in my last two posts.  A great finale to a wonderful night and the last of the recipes I'd like to share from our dinner party.

Cool and refreshing, this creamy pie in a graham cracker crust is like almost like eating lemon ice cream.  The lemony, blueberry topping is the perfect garnish, along with a dollop of whipped cream.  

Have a sturdy knife to slice the pie and get ready for lots of compliments!

Oh my gosh, did I say Labor Day?  September is the month when summer seems to slip away so quickly. The days seem to get shorter quickly and the evenings start to get cool here in the Midwest. We pack so much into a few short months that summer goes by in a flash.  Fingers crossed September will be kind to us and hurricanes will be kept off our shores.  My heart goes out to the people of Houston and those areas affected by Harvey.

Frozen Lemon Pie with Blueberry Sauce

For the crust (Make first)

1-1/2 cups crushed graham crackers
1/4 cup sugar
1 teaspoon fine sea salt
6 tablespoons butter, melted

Vegetable cooking spray

Preheat oven to 325°

In a food processor, pulse crackers, sugar and salt until finely crushed and well combined. Add melted butter, and process until thoroughly combined. Alternatively, you can crush the graham crackers in a zipper bag with a rolling pin or meat mallet.
Then, add the other ingredients until well blended.

Lightly grease a 9 inch pie plate with baking spray. Press the graham cracker mixture on the bottom and sides of the pie plate.

Bake crust 8 to 10 minutes or until lightly browned. Cool.

For the filling:

1 (14-oz.) can sweetened condensed milk
Lemon zest from one large lemon (about a tablespoon)
Lemon Juice from 2-3 lemons (about 1/2 cup)

3 large egg yolks
1/4 cup buttermilk

Preheat oven to 325°.

Whisk the first 3 ingredients in a bowl.

In a medium bowl, beat egg yolks at high speed for 4 to 5 minutes, until yolks become pale and create ribbons on the surface when the beater is lifted. Slowly whisk in sweetened condensed milk mixture until thoroughly combined.
Then add buttermilk and whisk until combined. Pour the mixture into baked and cooled crust.

Bake pie at 325° for 20 to 25 minutes, until set around edges. The pie will still be slightly jiggly. Cool pie on a wire rack for 1 hour.

Lightly spray a large piece of plastic wrap and cover pie. Freeze for at least 4 to 6 hours or overnight.

Keeps well in freezer for several days.
For the Blueberry Topping:

(Makes about 1-1/2 cups)

2 cups fresh blueberries, divided
1/3 cup sugar
3 tablespoons water
2 tablespoons fresh lemon juice
Zest from one large organic lemon (about 1 tablespoon)

In a small saucepan, over medium heat, bring 1 cup blueberries, sugar, water, lemon juice, and lemon zest to a boil. Reduce the heat to low, and simmer, stirring occasionally, for about 10-15 minutes, or until mixture has thickened and berries begin to break down.
Remove from heat, and stir in remaining 1 cup blueberries. Cool completely; cover and chill until ready to use.

When ready to serve, remove pie from freezer. Using a large knife dipped in warm water, cut pie into slices and serve with sweetened whipped cream and blueberry sauce.

Recipe adapted from Southern Living Magazine.


Vicki Bensinger said...

How perfect is this! As soon as I saw the blueberry sauce rolling down the sides of the pie I instantly started to salivate. So pretty and I know delicious!

Angie's Recipes said...

Lemon ice cream in a pie form...isn't that just awesome? I love the blueberry sauce too..a great creation, Susan. Continue to enjoy the rest of summer!

Unknown said...

This looks wonderful Susan. I think lemons and blueberries are a match made in heaven! Add a dollop of whipped cream and I'm in heaven :)

Chiara said...

I would like to have a slice tomorrow with a cup of coffee, it would be a wonderful breakfast Susan ! A warm hug from Italy

SavoringTime in the Kitchen said...

It is a perfect combination and indeed delicious ) Thank you, Vicki!

SavoringTime in the Kitchen said...

Thank you, Angie! It is so good :) Happy rest of summer to you ♥

SavoringTime in the Kitchen said...

They are a match made in heaven - just like chocolate and raspberries! Thank you, Chris!

SavoringTime in the Kitchen said...

It would be wonderful any time of day :) It's refreshing and delicious too. Thank you, Chiara, and hugs to you. xoxo

gloriadelpilar_1994@yahoo.com said...

what lovely and delicious frozen lemon pie Susan !
I love all with lemon !

Ciao Chow Linda said...

Yum. That looks delicious. Lemon and blueberries are a winning combination.

We Are Not Martha said...

Sooo sad that summer is close to ending. But if it has to end, this is the perfect way to see it out... Yum!


Madonna/aka/Ms Lemon of Make Mine Lemon said...

You had me at lemon. :)

La Table De Nana said...

The consistency looks sooo good..not to mention your geometric blueberry topping:) Looks fabulous Susan..and OMG those Lisianthus!♥
It flew by..it just flew by and I don't want to even think about fall clean up:(
I dread it more and more!

Tricia Buice said...

My goodness Susan - this looks amazing! What a great way to celebrate the end of summer. We're having cool evenings and not so hot days here in Virginia - which is okay by me. Your roses are perfect - so very pretty. Love the pie, the sauce and the gorgeous photos. Have a terrific holiday weekend!

SavoringTime in the Kitchen said...

Thank you, Gloria. I LOVE lemon too ♥ xo

SavoringTime in the Kitchen said...

Indeed it is, Linda! The touch of lemon in the blueberry sauce is so good too. Thank you ;)

SavoringTime in the Kitchen said...

It is sad, Sues :( Hopefully, we'll have a lovely September and October ♥ Thank you!

SavoringTime in the Kitchen said...

He-he :) Thank you, Madonna!

SavoringTime in the Kitchen said...

Thank you, Monique ♥ Lauren said she loved the pie so much she's going to request it when she comes for dinner :) I hear you RE clean up, Ugh! I need to do something about my front yard garden. Too big and loaded with weeds. I'll need help with that project!

SavoringTime in the Kitchen said...

Thanks so much, Tricia! It is so good. I love fall, just not what comes afterward here :( Those aren't roses, they are Lisianthus. Don't they look like roses, though? That bouquet above has lasted two weeks indoors!

Hokis said...

Great post!

You have a nice blog!

Would you like to follow each other? (f4f) Let me know on my blog with a comment! ;oD

Have a great day!

xoxo Jacqueline

Blondie's Journal said...

I can bet this is as tasty as it is pretty! Blueberries and lemon...my favorites! Thank you!


Big Dude said...

I would really enjoy this combination Susan

Cheri Savory Spoon said...

What a beautiful pie, my 2 favorites combined. The crust sounds perfect. Wishing you a wonderful weekend and no hurricanes or crazy weather.

Mila said...

Complimenti deve essere buonissima!!!

2 Sisters Recipes said...

Your lemon pie is calling my name, Susan. So interesting how the filling contains buttermilk. I have all the ingredients, therefore, I will be making your frozen lemon pie and will be linking it back to you! thanks!