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Colette & Cassi's Country Kitchen!

Lemonade Pie with Blueberry Sauce

from Colorado Colore:
A Palate of Tastes

2 cups graham cracker crumbs (about 40 graham crackers)
6 Tablespoons butter, melted
1 Tablespoon sugar

INGREDIENTS for Lemonade Pie:

4 cups vanilla frozen yogurt, slightly thawed
1/2 cup lemonade concentrate, thawed
1 Tablespoon fresh lemon juice

INGREDIENTS for Blueberry Sauce:

1-1/2 cups fresh blueberries
2 Tablespoons sugar
1 Tablespoon fresh lemon juice

TO PREPARE:

For the crust, combine the graham cracker crumbs, butter and sugar in a food processor.  Pulse to combine.  Pat the crumb mixture over the bottom of a 9-inch springform pan.  Freeze for 20 minutes.

For the pie, combine the yogurt, lemonade concentrate and lemon juice in a bowl and mix well.  Spread the yogurt mixture evenly in the prepared springform pan.  Freeze, covered with foil or plastic wrap, for 6 hours or until firm.

For the sauce, combine the blueberries, sugar and lemon juice in a food processor.  Process until pureed.  Press the puree through a fine mesh sieve into a bowl.  Taste and add additional sugar and/or lemon juice if desired.

To serve, allow pie to soften slightly at room temperature.  Spoon 1 Tablespoon of the sauce over each serving.  Serve immediately.

To save time and energy use a commercially prepared graham cracker pie shell.

SERVES:  6 - 8