Frozen Lemonade Berry Pie

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This light and refreshing Frozen Lemonade Berry Pie is the perfect blend of tart and sweet. It’s a great dessert to serve during the hot summer months. 

Frozen Lemonade Berry Pie

This light and delicious Frozen Lemonade Berry Pie is a delicious way to end any summer meal or to enjoy as a snack. If you’re like me and watching your carb and sugar intake, you’ll love this pie! I’ll show you how to make everything from scratch including the crust with no added sugar. And since you’re making your own crust, you can also make a gluten free version of this pie. It’s all flavor and no guilt. See? I told you it’s the perfect summer dessert!

Ingredients for Frozen Lemonade Berry Pie

  • Crushed graham crackers OR Almond flour
  • Butter
  • Strawberries
  • Blueberries
  • Lemon
  • Vanilla extract
  • Liquid stevia
  • Whipping cream

9-inch Spring Form Pan

You’ll need a 9-inch spring form pan to make this dessert. This is the same kind of pan used to make cheesecakes and some savory dishes as well. It’s a versatile pan and a great addition to your kitchen if you don’t already have one.

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Making the Crust

The crust is the biggest source of carbs and only gluten in this pie, so this is the time to decide just how low carb and/or gluten free you want to make it. You have options!

  • Graham Cracker Crumbs – If you’re OK with a little sugar and gluten, you can make a graham cracker crumb crust or save some time by purchasing a ready made graham cracker crust.
  • Gluten Free Graham Crackers – You can get gluten free graham crackers to make the crust. If your store doesn’t carry them, you can order them on Amazon.
  • Almond Flour Crust – For no added sugar or gluten, choose Almond Flour for your crust.

Preheat the oven to 350 degrees.
If you’re starting with graham crackers, crush them into crumbs.
Place 1 1/2 cups crushed graham cracker crumbs OR 1 1/2 cups of almond flour into a small bowl.
Add 6 tablespoons of melted butter and 1 tsp stevia. Mix well.
Spread on the bottom of a 9-inch springform pan and pack firmly using a flat bottomed glass or small measuring cup.
Bake for 5-6 minutes at 350 degrees.
Allow the crust to completely cool before adding the filling.

Pie crust

Making the Frozen Lemonade Berry Pie Filling

Pour 1 1/2 cups of heavy whipping cream into a large bowl. Add 1/2 tsp liquid stevia, vanilla extract, and the juice of 1 lemon. Mix using a hand mixer or stand mixer on low speed for about 30 seconds or until all ingredients are mixed together well.
Add the remaining heavy whipping cream and continue to mix about 5-8 minutes or until it forms stiff peaks and becomes the consistency of whipped cream. (Don’t whip too long or it will turn into butter!)
Reserve a few slices of strawberries and blueberries for decorating the top. Use a spoon or spatula to gently mix in the rest of the chopped strawberries and blueberries.
Pour mixture into the springform pan on top of the prepared, cooled crust.

Frozen Lemonade Berry Pie in mold

Decorate the top with sliced strawberries and blueberries as desired.
Top with plastic wrap and place in the freezer for 3 hours or overnight.

Frozen Lemonade Berry Pie


When ready to serve, take out of the freezer and remove the plastic wrap and springform. Allow the pie to sit for 20 minutes for easier slicing.
Serve and enjoy!

Frozen Lemonade Berry Pie sliced

Tips & Tricks

  • For a gluten free pie crust, use either gluten free graham crackers or almond flour.
  • For a low carb pie crust, use almond flour.
  • Make this pie the day before you plan to serve it to save time.
  • Leftover Frozen Lemonade Berry Pie can be stored tightly covered in your freezer for up to a week.
  • To make it easier to cut, hold your knife under hot running water to warm the blade before slicing. Wipe the blade clean between cuts.
Frozen Lemonade Berry Pie
Frozen Lemonade Berry Pie

Frozen Lemonade Berry Pie

Melisha Kreppein
This light and refreshing Frozen Lemonade Berry Pie is the perfect blend of tart and sweet. It’s a great dessert to serve during the hot summer months. 
No ratings yet
Prep Time 20 minutes
Freezer Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 280 kcal

Equipment

Ingredients
  

  • 1 ½ cups Graham Cracker Crumbs substitute Almond Flour for lower carbs
  • 6 tbsp Butter melted
  • 1 cup Strawberries chopped and slices for the top
  • 1 cup Blueberries
  • 1 Lemon juiced
  • ½ tsp Vanilla extract
  • 2 tsp Liquid Stevia divided
  • 3 cups Heavy Whipping Cream

Instructions
 

Making the Crust

  • Preheat the oven to 350 degrees.
  • Place 1 1/2 cups crushed graham cracker crumbs OR 1 1/2 cups almond flour into a small bowl.
  • Add 6 tablespoons of melted butter and 1 tsp stevia. Mix well.
  • Spread on the bottom of a 9-inch springform pan and pack firmly using a flat bottomed glass or small measuring cup.
  • Bake for 5-6 minutes at 350 degrees.
  • Allow the crust to completely cool before adding the filling.

Making the Pie Filling

  • Pour 1 1/2 cups of heavy whipping cream into a large bowl. Add 1/2 tsp liquid stevia, vanilla extract, and the juice of 1 lemon. Mix using a hand mixer or stand mixer on low speed for about 30 seconds or until all ingredients are mixed together well.
  • Add the remaining heavy whipping cream and continue to mix about 5-8 minutes or until it forms stiff peaks and becomes the consistency of whipped cream. (Don’t whip too long or it will turn into butter!)
  • Reserve a few slices of strawberries and blueberries for decorating the top. Use a spoon or spatula to gently mix in the rest of the chopped strawberries and blueberries.
  • Pour mixture into the springform pan on top of the prepared, cooled crust.
  • Decorate the top with sliced strawberries and blueberries as desired.
  • Top with plastic wrap and place in the freezer for 3 hours or overnight.
  • When ready to serve, take out of the freezer and remove the plastic wrap and springform. Allow the pie to sit for 20 minutes for easier slicing.
  • Serve and enjoy!

Notes

Nutrition facts are calculated using an almond flour crust. Here are the values if using a graham cracker crust: 319 calories, sodium 220, carbohydrates 18.4, sugar 5.8. All other values remain the same. 

Tips & Tricks

  • For a gluten free pie crust, use either gluten free graham crackers or almond flour.
  • For a low carb pie crust, use almond flour.
  • Make this pie the day before you plan to serve it to save time.
  • Leftover Frozen Lemonade Berry Pie can be stored tightly covered in your freezer for up to a week.
  • To make it easier to cut, hold your knife under hot running water to warm the blade before slicing. Wipe the blade clean between cuts.

Nutrition

Calories: 280kcalCarbohydrates: 6.5gProtein: 2.4gFat: 27.9gSaturated Fat: 16.1gCholesterol: 85mgSodium: 81mgPotassium: 83mgFiber: 1.4gSugar: 2.8gCalcium: 35mg
Keyword low carb
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