Luscious Lemonade Pie {Deconstructed}

It’s hard for me to believe, but it’s already time for another Recipe Redux Post!

August {and the whole summer for that matter!} has flown by!

In less than 1 week my kids will be back to school, and hopefully {fingers crossed} I’ll find some time to catch up on all my work projects that have gotten put aside for the summer.

One thing that you won’t want to put aside however, is a slice bowl of {Deconstructed} Luscious Lemonade Pie!

I created this recipe after a childhood favorite frozen dessert of mine that my mom used to make-Pink Lemonade Pie.

Her recipe was simple: Gingersnap Crust…Vanilla Ice Cream…and 1 can of frozen pink lemonade.

Thats’ it!

{Correct me if I’m wrong Mom!}

My “healthified” version replaces the gingersnap crust with a gluten-free ginger cookie pecan “crust” {Mary’s Gone Grackers Ginger Cookies plus ground pecans for added fiber and antioxidants.}

Frozen lemonade concentrate is replaced with fresh squeezed lemon juice.

The ice cream is homemade, and I owe a big thank you to Gina, The Candid RD, for her comments on my Ginger Peach Ice Cream post about combining almond milk and half-and-half to make her ice cream base.  Thanks Gina!!!

Oh, and the pink {ok, technically more of a pinkish red…} comes naturally via fresh raspberries on top.


Here’s the recipe…

Luscious Lemonade Pie with Fresh Raspberries

Lemon Ice Cream {Adapted from this recipe at Epicurious}

  • 1 tablespoon freshly grated lemon zest
  • 1/2 cup fresh lemon juice {Approximately 3 lemons}
  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup almond milk
  • 1 cup half-and-half
  • 1/2 teaspoon vanilla

Whisk together lemon zest, lemon juice, sugar, and eggs in a saucepan.  Whisk in almond milk and half-and-half, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer.  Strain the custard in to a bowl, cover with plastic wrap, and chill until cold.  Next, whisk in the remaining almond milk and half-and-half and freeze the mixture in your ice cream maker according to manufacturer’s instructions.  Makes about 1 quart, OR you can double the mixture like I did, because it’s always nice to have a little extra!

Cookie “Crust”

  • 1 package Mary’s Gone Crackers Gingersnaps, finely ground, approximately 1 cup {OR use your favorite ginger cookies or graham cracker crumbs-you can check out my recipe for gluten-free graham crackers here.}
  • 1 cup pecans or nuts of choice, toasted and finely ground

Preheat oven to 450 degrees.  Put pecans on baking sheet and toast for approximately 5 minutes. Meanwhile, grind cookies in a food processor until finely ground.  Remove to a mixing bowl. Next, process toasted pecans until finely ground, and add to cookie crumbs.  Stir together with a fork until well mixed.

{Deconstructed} Pie, for 8

  • 2 packages fresh raspberries
  • Lemonade Ice Cream
  • Cookie/Nut Mixture

Use small dessert bowls, custard cups, or ramekins to assemble the dessert.  Place 1/8 cup of cookie/nut mixture at the bottom of each bowl.  Top with one {or more!} scoops of lemon ice cream , another 1/8 cup of cookie/nut mixture and fresh raspberries. 

Dig in!

Big Tex declared it “the best ice cream ever!” and SiSi happily ate it even though she swears she doesn’t care for lemon ice cream.  Go figure!

Before you go, make sure and check out all the other luscious Recipe ReDux frozen desserts!

And, if you’re inspired {hope so!} click here to read more about Recipe ReDux and think about joining in on all the healthy ReDux fun next month!

Emma Stirling – The Scoop on Nutrition
Greek Yogurt Pavlova Popsicles
Cherie Schetselaar – Grain Crazy
Blackberry Lemon Almond Torte
Carlene Helble- Carlene’s Figments
Peanut Butter Banana ‘Ice Cream’ Sandwich
Janel Funk – Eat Well with Janel
Kat Lynch – Eating The Week
Dr Barb, Nutrition Budgeteer
Rebecca Scritchfield – MeFirst
gretchen – kumquat
Emily Greenfield – The Nutriscientist
Liz Marr – Liz On Food
Elizabeth Jarrard- Don’t (White) Sugar-Coat It
Regan – The Professional Palate
Liz Weiss & Janice Newell Bissex – Meal Makeover Moms’ Kitchen
Jessica Fishman Levinson – Nutritioulicious
Alexandra Caspero- Delicious Knowledge
Karman Meyer- Nutrition Adventures
Yuri – Chef Pandita
Kristen Bourque- Swanky Dietitian
EA Stewart-The Spicy RD
Danielle Omar – Food Confidence RD
Katie Caputo- East Meats West
Alysa Bajenaru – Inspired RD
Kara Lydon – Peace, Love, and Food
Serena Ball- Teaspoon of Spice
Nicole Ferring Holovach – Whole Health RD
Lisa @ Healthful Sense
Jackie Mills – Delicious Diabetes Cooking
Audra Losey – Nutrition Know How
Kristina LaRue – Love and Zest

What’s your favorite childhood dessert???

I would LOVE to hear from you!  Please click here to leave a comment or ask a question.  And, if you enjoyed the post, please share it below.  Oh, and to make sure you don’t miss any Spicy food, fun, and adventure, please submit your e-mail address below to be notified on my new posts!




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  1. This looks so refreshing and delicious! Now to go check out the other sites!

  2. oh wow, i LOVE the frozen raspberry lemonade! i’m such an advocate of healthified food! i really should consider this recipe redux group…

  3. Oh my. Definitely making this. All my favorite flavors wrapped up in one delicious package.

  4. The lemonade pies look wonderful! And I love all the photos! Such a beautiful post!

  5. How proud your mom must be!

  6. Your photos are beautiful – very creative. I love to read about family food memories. I have so many favorite desserts from childhood – it’s hard to pick just one. Most of them are recipes handed down through several generations – sugar cookies with caramel pecan frosting, peach cobbler, black raspberry pie, anise schnitte…the list goes on and on.

    Nice to connect through Recipe Redux!

  7. Yum! That looks so good! Love the pics too!

  8. Wow, this looks incredible! I am going to have to make this!
    Your pictures are so beautiful! 🙂

  9. Great pics! Such a summery treat.

  10. yum, EA! man i wish we could trade our treats… love lemon and raspberry. and gingersnap. perfect.

  11. This looks beautiful! I was just saying how much I loved frozen lemonade pie from when I was younger. Your deconstructed version looks great, love the addition of raspberries!

  12. This looks so good. I love lemon and lemonade. Lemon desserts are always so nice, light and refreshing. What a great recipe. When we get our stuff and I can set up the kitchen in our new place this will be on my list of to do’s.

  13. I’m so glad to hear that you liked my idea of almond milk an half and half! That’s always the combination that I use when I make ice cream. Your recipe sounds amazing, and I LOVE that you used Marys Gone Crackers for the “crust”. Brilliant idea.

  14. I absolutely *have* to try this!! I adore anything lemon 🙂
    And for the record, your photos are amazing!

  15. Mmmm this does look luscious!! Totally didn’t realize we were supposed to post the recipe redux… for some reason it didn’t occur to me to do a post on Sunday… I get so confused by all of the different dates haha 🙂 Maybe I’ll post mine tomorrow 🙂 Hope you had a great weekend EA!!

  16. Great idea! My kids would love this

  17. This looks sooooo good, love the gingersnap crust! Your pictures are so fun:-) My favorite childhood dessert was Cherry Pizza, and Banana Split Cake… mouth is watering thinking about them now:-) Hugs, Terra

  18. Lemon, ginger this is my kind of dessert. Am I craving that ice cream or my kids going back to school? Not sure which sounds better 🙂

  19. oh this is fun and love the pictures 🙂

  20. Each one of your photos made me smile 🙂 this is a fabulous dessert, love all the elements you put together in this recipe.

  21. Your photos are beautiful! What camera do you use? I really love this recipe and would love to try it. Perhaps when MY kids go back to school, I’ll have more time 🙂
    Enjoy the week before school …

    • Thanks so much Liz! I use a Canon 60D that I got for a present last Christmas. Great camera, although I still have so much to learn about it. I treated myself to a 50 mm f1.4 lens which I love. Hope you get to make this when your kids are back in school! 🙂

  22. This just screams summer to me…what a great light and refreshing dessert! Love the combo of the lemonade with the gingersnap crust.

  23. Thanks so much everyone for all your comments. I love reading all of them!!!

  24. EA, this looks sooo good + i love that it’s a healthier spin on most versions of it. yum!

  25. Mmmmm, this looks good! I LOVE the photos – especially the lemon slice smiley face. 🙂

  26. Simply beautiful and I loved reading your personal connection to this pie. Can’t wait to replace this recipe with the one I usually use that calls for lemonade powder mix.

  27. This is SO awesome looking & sounding. When I was growing up, there was a similar pie that became so popular… I think it used frozen lemonade, a carton of lemon yogurt, and maybe some cool-whip? (which I thought was awesome back then… and now I’m like “cool whip”????)

    Great job on this one!


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