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Refreshing Red White and Blue Frozen Lemonade Pie with Easy Berry Swirl

red white and blue frozen lemonade pie - featured image
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A cool, tart, and sweet frozen lemonade pie with a vibrant berry swirl, perfect for summer gatherings and patriotic occasions. This no-bake dessert combines creamy lemonade filling with a marbled berry puree for a refreshing treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (150g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (for crust)
  • 1 packet powdered lemonade drink mix (about 1.25 oz or 35g)
  • 14 oz sweetened condensed milk (396g)
  • 1 cup sour cream (240ml)
  • 8 oz whipped topping, thawed (225g)
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh or frozen mixed berries (150g) – blueberries, strawberries, raspberries
  • 2 tablespoons granulated sugar (for berry swirl)
  • 2 tablespoons water (for berry swirl)

Instructions

  1. Make the Crust (10 minutes): Crush 1 ½ cups graham cracker crumbs until fine. Combine with 6 tablespoons melted unsalted butter and 2 tablespoons sugar in a mixing bowl. Mix until crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of your 9-inch pie dish. Place in the freezer to set while preparing the filling.
  2. Prepare the Berry Swirl (10 minutes): In a small saucepan, combine 1 cup berries, 2 tablespoons sugar, and 2 tablespoons water. Heat over medium-low heat, stirring occasionally, until the berries break down and the mixture thickens slightly (about 5-7 minutes). Remove from heat and cool slightly, then puree with an immersion blender or regular blender until smooth. Set aside.
  3. Make the Lemonade Filling (10 minutes): In a large bowl, beat 1 packet powdered lemonade mix, 14 oz sweetened condensed milk, 1 cup sour cream, 2 tablespoons fresh lemon juice, and 8 oz thawed whipped topping together until smooth and fluffy.
  4. Assemble the Pie (5 minutes): Pour half the lemonade filling into the prepared crust. Spoon half the berry puree over the filling in dollops. Use a butter knife or skewer to swirl the berry puree gently through the filling, creating a marbled effect. Repeat with the remaining filling and berry puree, swirling again.
  5. Freeze (at least 4 hours or overnight): Cover the pie with plastic wrap or a pie cover and place it in the freezer until firm.
  6. Serve: Remove the pie from the freezer about 10 minutes before serving to soften slightly for easier slicing. Use a sharp knife dipped in hot water and wiped dry for neat slices.

Notes

Whip the filling gently but thoroughly for a light, creamy texture. Simmer berries slowly to preserve flavor and avoid jammy texture. Chill crust before adding filling to prevent sogginess. Remove pie 10-15 minutes before serving for easier slicing. Use a warm knife dipped in hot water for clean slices. Variations include gluten-free crust with almond flour and dairy-free options with coconut milk alternatives.

Nutrition

Keywords: frozen lemonade pie, berry swirl, summer dessert, no-bake pie, patriotic dessert, red white and blue pie, easy summer pie

Find it online: https://twinkletaste.com/refreshing-red-white-and-blue-frozen-lemonade-pie-recipe-with-easy-berry-swirl/