No-Bake Lemonade Red, White, and Blueberry Pie

Graham Cracker Crust

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In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well blended. Press crumb mixture into bottom and up the sides of a pan and hold aside.

Whipped Cream

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Using a mixer, beat cream until it begins to thicken. Add sugar, 1 tablespoon at a time, mixing after each addition. Mix until soft peaks form. Spoon cream into a glass or other non-metal bowl, cover with plastic wrap and store in refrigerator until ready to use.

Raspberry Purée

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Add raspberries, water and sugar to a blender, pulse. Strain the berry mixture through a fine mesh strainer. Refrigerate purée in a sealed container until ready to use.

Pie Filling

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In a large bowl, stir lemon juice into sweetened condensed milk until well combined. Fold in whipped cream in 3 batches. Spoon half of the filling mixture into the pie crust. Using a spoon, dot half of the raspberry purée over filling mixture. Using an offset spatula, swirl into the mixture. Gently spoon in remaining filling, layer to prevent raspberry showing though, smooth to fill pan. Swirl in remaining raspberry purée and top the pie with blueberries. Freeze pie for 3 hours before eating.

To serve, set pie out for 10 minutes before slicing.

To make your own Sweetened Condensed Milk

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Whisk 1 teaspoon cornstarch into 1 1/2 cups evaporated milk in a medium saucepan. Whisk in 2 cups C&H® Quick Dissolve Superfine Sugar until blended.

Heat over medium-high heat, stirring, until mixture comes to a boil. Whisk in 2 tablespoons corn syrup until blended. Bring to a boil again; remove from heat.

Let cool up to 2 hours. Chill, covered, until ready to use.

Keeps chilled for up to one week. The sweetened condensed milk will thicken when it is refrigerated.