Summer Lemon-Berry Pie

14  Ratings
  • 15 min prep
  • 5 hr total
  • Makes 8 servings, 1 piece (120 g) each.

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Summer Lemon-Berry Pie Recipe


  • 1-1/4 cups Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 2 cups lemon sorbet, softened
  • 1/2 cup prepared raspberry ice sugar free low calorie drink mix
  • 1-1/2 cups thawed Cool Whip Whipped Topping
  • 1/2 cup each fresh blueberries, raspberries and sliced strawberries


  • Mix  crumbs and butter; press onto bottom and up side of 9-inch pie plate.
  • Beat  sorbet and drink in medium freezer-safe bowl with mixer on low speed until well blended. Gently stir in Cool Whip. Freeze 45 min. or until mixture is thick enough to mound. Spoon into crust.
  • Freeze  4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with berries.

Recipe Tips

NotePie can be frozen up to 24 hours before serving.

How to Select Fresh StrawberriesWhen purchasing fresh strawberries, look for plump, brightly colored berries with a strong strawberry fragrance. If prepackaged in plastic cartons, be sure to check the bottom for mushy berries or signs of mold.

How to Select and Store BlueberriesChoose blueberries that are plump, firm and uniform in size with a silver-frosted indigo blue color. Avoid those that are moldy or shriveled. Store in an airtight container in the refrigerator for up to 10 days. For best results, spread out into single layer in container before refrigerating and wash just before using.


Nutrition Information

Makes 8 servings, 1 piece (120 g) each.

Nutrition per serving:

  • Calories 220 
  • Total fat 11 g
  • Saturated fat 7 g
  • Cholesterol 15 mg
  • Sodium 150 mg
  • Carbohydrate 31 g
  • Dietary fibre 2 g
  • Sugars 21 g
  • Protein 1 g
  • Vitamin A 6 %DV
  • Vitamin C 15 %DV
  • Calcium 2 %DV
  • Iron 2 %DV