Pie with frozen lemon filling

Ingredients:

Cake

• 2 tbsp. crumbled graham crackers
• 1/4 cup sugar
• 7 tbsp melted butter

Filling

• 2 cups heavy cream
• 1 can 400 g of condensed milk with sugar, chilled
• 180 ml frozen lemonade (do not defrost)

Topping

• 1 cup blueberries
• 1 cup raspberries
• 2 tablespoons of sugar
• 1 tbsp. freshly squeezed lemon juice

Preparation:

1. Preheat oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers, sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch (22 cm) pie pan. Bake for 7 minutes, then cool completely.
2. Prepare the fillingIn a cold medium bowl, whip the heavy cream until stiff peaks form. In another bowl, combine the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Spread the filling over the crust and freeze overnight.
3. Prepare the topping about an hour before serving.In a medium bowl, combine the berries with sugar and lemon juice. Set aside until ready to serve.
4. Let the pie sit at room temperature for 10 minutes before slicing. Top each slice with berries.