FROZEN LEMONADE PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 8h18m
Yield 8 servings
Number Of Ingredients 7
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
- For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
- Sprinkle with a little candied lemon peel and serve!
EASY LEMONADE PIE
Wouldn't it be delicious to have a lemonade pie tucked in your freezer, ready and waiting for a rewarding treat?!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
- In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
- Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.
Nutrition Facts : Calories 335, Carbohydrate 45 g, Cholesterol 30 mg, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg
LEMONADE PIE III
Makes a good cool dessert for a hot summer day.
Provided by Gail
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.
Nutrition Facts : Calories 443.5 calories, Carbohydrate 65.5 g, Cholesterol 16.7 mg, Fat 18.8 g, Fiber 0.5 g, Protein 5.6 g, SaturatedFat 10.3 g, Sodium 240.9 mg, Sugar 56.9 g
LEMONADE ICEBOX PIE
You will detect a definite lemonade flavor in this refreshing lemon icebox pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. -Cheryl Wilt, Eglon, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.
Nutrition Facts : Calories 491 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 269mg sodium, Carbohydrate 61g carbohydrate (52g sugars, Fiber 0 fiber), Protein 7g protein.
EASY BOOZY LEMONADE PIE
Make sure the sorbet is super soft (really!) so that it can be blended together with cream and vodka and then refrozen. This makes for a refreshing and boozy pie perfect for any weather.
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes.
- Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight.
- Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge.
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
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