Monday, August 30, 2010

Frozen Lemonade Pie

Frozen Lemonade Pie
Tested by DH and YCGP

**Note:  This needs to freeze overnight! **


Graham Cracker Crust:
2 cups of graham cracker crumbs
1/4 cup of sugar
7 Tablespoons butter melted

Lemonade Filling:
1 (14 oz) can sweetened condensed milk, chilled
1 (12 oz) container whip topping, thawed
1 (6 fluid oz) can of frozen lemonade concentrate, still frozen
1 teaspoon candied lemon peel

1.  Preheat oven to 350*.
2.  In medium bowl, combine graham cracker crumbs, sugar, and butter.  Press firmly on bottom and up sides of pie plate.  Bake for 7 minutes.
3.  In a different medium bowl, add chilled sweetened condensed milk and whip topping.  Fold gently.  Add frozen lemonade and continue to fold gently.  DO NOT let mixture to become soupy.  Pour mixture into the pie crust and freeze overnight.  Garnish with lemon peel.

Guinea Pig rating:  **** (4/5)

What I did:  I used a store-bought graham cracker crust instead of making my own.  Cheaper and easier!  I left off the candied lemon peel and it still tasted WONDERFUL!
What will I do next time:  Do what I did last time!  It was delicious!

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