To me, summer means simple fresh ingredients prepared easily. No one wants to slave away in the kitchen when there’s all kinds of summer fun to be had. This four-ingredient dessert pie, tastes like a new take on summer shortcakes.
This recipe is super simple. Spray a baking pan with non-stick cooking spray. You can use any size pan that you like. I used 8 x 8 for a small group or 9 x 13 for a larger crowd. Then, press Pillsbury Sugar Cookie dough into the bottom of your pan, creating a crust about a 1/2 an inch thick.
Bake crust at 350° for 9-11 minutes or until the crust is lightly browned. Let crust cool and then top with your favorite lemon curd.
Now all you have to do is top with blueberry frozen yogurt. I found some great options in the freezer section of my market. Using a 1-ounce scoop, scoop the yogurt onto the crust. If you don’t want to use the scoop method, let the frozen yogurt thaw for a few minutes and spoon onto the top of the crust smoothing to create a flat surface. Return the pie to the freezer for at least a hour to set the frozen yogurt.
Top with fresh blueberries and a sprig a mint to serve. Simple as that you have a scrumptious dessert that your family will love!