- November 23, 2024
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What’s there not to love about Fourth of July? It has always been a favorite of mine. Growing up in Flagler County, it meant a day at the beach, delicious food and cold drinks, fireworks and, my favorite: the Miss Flagler Pageant. Oh, and the rain. It always rains.
As a kid, it seemed like a never-ending festival at the beach. Since then, the pageant has moved up a few weeks earlier and is now held at the Flagler Auditorium. The shift had to be done, but for me, there is still something missing about not seeing the lifeguards escort girls in their patriotic dresses down a temporary stage installed in Veterans Park, watching the clouds roll in and hoping the rain holds off or stops before the fireworks.
While holidays change with your station in life and the burn ban status of the county, there is one thing that always stays the same about the fourth: heat.
After being outside in 90-plus degree weather all day it is hard for me to want to eat hot foods. But this frozen lemonade pie does the trick of cooling you down while also satisfying the yummy need.
On the easy level of desserts, it takes less than 20 minutes to prepare, with a night of freezing. The subtle lemon punch paired with berries packs a flavor that is sure to be a hit with both kids and adults.
The patriotic colors are awesome, too.
For the filling:
2 cups heavy cream
1 14-ounce can sweetened condensed milk, chilled
1 6-ounce can frozen lemonade concentrate (do not thaw)
For the topping:
1 cup blueberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon fresh lemon juice
What to do:
Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. (I used my manual food processer to crumb the crackers.) Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. You can do this by hand, but for quicker, easier results, I used my stand mixer with the wire whip In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.
