Blueberry / Lemon Ice Cream Pie

I love an easy,  refreshing, cool flavor on a hot summer day .  What a better combination than a Blueberry and Lemon Ice Cream Pie, especially if the colors meet the criteria for celebrating 4th of July! 

Blueberry and Lemon Ice Cream Pie

Crust (this can be done a day early)

20 graham crackers (approximately  1 1/2 cups)
1/3 cup sugar
1/2 c butter, melted

Mix together. Spread on pan on pie plate evenly and firmly.
Bake @350 degrees for 7 minutes.

White Filling:

2 cups vanilla ice cream, softened
1 cup whipped topping
1/2 cup thawed lemonade concentrate (less 2T of lemonade, if you don't want it tart)  

Berry Sauce

1 cup fresh blueberries
2T water
1/4 cup plus 2T sugar
1 tsp fresh lemon juice (prefer meyer lemon)

In a saucepan, combine blueberries, sugar, lemon juice.  Cook and slightly stir over medium heat, until sugar is dissolved.

1 1/2 tsp cornstarch
2T water
Mix until smooth.  Stir into berry mixture.

Bring to a boil and stir until thickened about 2 minutes.  Refrigerate until chilled.

Remove pie from freezer at least 5 minutes before cutting.  Serve with berry sauce.

ENJOY!