Blueberry-Topped Lemon Buttermilk Frozen Pie with Gingersnap Crust


Here's a recipe I found in Southern Living Magazine, slightly adapted. Their Round Buttery Cracker and Crushed Saltine Cracker Crusts looked really good, too. 

Gingersnap Crust:
1 1/2 cups crushed gingersnaps
1/4 cup sugar
1/2 teaspoon salt
6 tablespoons butter, melted

Buttermilk Pie:
14 oz. can sweetened condensed milk
1 tablespoon lemon zest
1/2 cup lemon juice
3 egg yolks
1/4 cup buttermilk

Blueberry Topping:
2 cups fresh blueberries, divided
1/3 cup sugar
3 tablespoons water
2 tablespoons lemon juice
1 tablespoon lemon zest

Process crushed cookies, sugar, and salt in a food processor until finely crushed. Add melted butter and process until thoroughly combined. Press on bottom and sides of a 9" deep-dish pie plate. Freeze for 30 minutes while preparing filling. 

To make the pie, preheat oven to 325 degrees. In a medium-sized bowl, whisk together sweetened condensed milk, lemon zest, and lemon juice. In mixing bowl, beat egg yolks on high speed for 4-5 minutes until yolks become pale. Fold in condensed milk mixture and stir until combined. Whisk in buttermilk. Pour mixture into prepared crust. Bake for 20-25 minutes or until set around the edges. (Pie will jiggle in the center). Cool on wire rack for 1 hour. Cover with plastic wrap and freeze for 4-6 hours. 

To prepare topping: In small saucepan, bring 1 cup blueberries, sugar, water, lemon juice, and lemon zest to a boil over medium-high heat. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally until mixture thickens. Remove from heat and stir in remaining blueberries. Cool completely, cover and chill until ready to serve with pie.
Click here for a printable version of this recipe.