My Summer Garden Party with Busch's Fresh Food Market
My garden is blooming, so the kids and I have been having afternoon picnics on the patio. We love fresh produce and hot summer weather! I was ecstatic when our local Brighton Busch's Fresh Food Market asked me to team up with them for a promotion of the grand opening of Brighton Busch's. This store has everything you need when it comes to fresh and locally grown produce. They also have a wide selection of baked goods, wines, flavored coffees (including Mackinaw Island fudge flavored coffee-yum!) and deli meats. Right now, Busch's Fresh Food Market is offering shoppers the opportunity to sign up for FREE GROCERIES when you sign up for MYWAY Perks. For more details click here.
I am so glad the Brighton Busch's is right down the road from me! It's such a fun and inviting store that offers the best locally grown goodies in the Mitten. But don't take my word for it! See it for yourself!
After a fun morning of shopping at the Brighton Busch's Fresh Food Market, I returned home with everything I needed to make a Strawberry Lemonade Ice Cream Pie!
This Strawberry Lemonade Ice Cream Pie is perfect for our afternoon patio parties. There's something about strawberries and lemonades that screams "Summer is here!" It takes me back to childhood lemonade stands and family picnics at the lake. Here's how I made this tasty summertime dessert:
Ingredients
Pie crust: 2 cups graham cracker crumbs; 1/2 cup melted butter
Filling: 1 pint heavy whipping cream; one 14 ounce can sweetened condensed milk; 1 carton lemon Greek yogurt; zest of one lemon; 1 pint mashed strawberries
Topping; One cup Cool Whip; one 4-5 sliced strawberries for garnish
Directions
Pie crust: Using a food processor, pulse the graham crackers into fine crumbs. Place into a small mixing bowl. Melt the butter in the microwave. Pour into the graham cracker crumbs and stir until combined. Place into a 9 inch pie plate. Use your hands to press graham cracker crumbs onto the bottom and sides of pan. Bake for 15 minutes at 350 degrees. Remove from oven. Cool completely.
Filling: Set strawberries on countertop for 1/2 hour. Using a hand mixer, whip the cream on medium-high speed until stiff peaks form. Fold in condensed milk. Add lemon Greek yogurt and lemon zest. Use a potato masher to mash strawberries. Fold into the filling. Pour onto crust. Place in refrigerator for a least 6 hours or until firm. For best results, freeze overnight.
Depending on how deep your pie pan is, there may be some leftover topping. If desired, placed leftover topping into a loaf pan and freeze overnight. The frozen topping will turn into delicious no-churn ice cream, for two desserts in one!
Topping: Place Cool Whip into a piping bag. Make 8-10 swirls on top of pie. Place a sliced strawberry onto the center of each swirl.
To serve, set pie on countertop for 15 minutes, or until softened. Cut and serve. Enjoy with a glass of lemonade with sliced strawberries and lemon slices, if desired.
Need some help getting started with your Strawberry Lemonade Ice Cream Pie? Check out this video!
