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!
FROZEN LEMONADE PIE WITH BERRIES
This decadent, creamy frozen lemonade pie with berries is the perfect dessert for a refreshingly sweet and tart summertime treat!
Provided by Culinary Envy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 8h32m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a bowl in the refrigerator to get cold.
- Combine graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press mixture firmly over the bottom and up the sides of a 9-inch pie plate.
- Bake in the preheated oven until firm, about 7 minutes. Let cool completely.
- Whip cream in the cold bowl with a hand mixer until stiff peaks form.
- Stir sweetened condensed milk and frozen lemonade concentrate together in a separate bowl. Fold lemonade mixture gently into the whipped cream. Pour filling into the cooled crust. Freeze until set, 8 hours to overnight.
- Keep pie at room temperature for 10 minutes before slicing. Toss strawberries, blackberries, and raspberries with lemon juice and 2 tablespoons sugar in a bowl. Top each slice with mixed berries.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 70.4 g, Cholesterol 124.9 mg, Fat 38.7 g, Fiber 2 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 214.7 mg, Sugar 56.8 g
FROZEN SUMMER LEMONADE PIE
This recipe was given to my husband and myself after we fell in love with the result during a summer vacation to visit his family in North Carolina. The only thing better than eating a wonderful dessert, prepared with love by family members, is being able to recreate it when you can't be together! I can't think of anything nicer on a hot summer day, though this pie is great anytime you want something cool, refreshing and simple. The recipe makes two pies, but my mother-in-law suggests storing the extra filling in a separate container and serving it with assorted cookies if you don't need two pies. Please note the chilling time (2 hours) plus thawing time (30 minutes) and plan accordingly. (I have listed this amount of time as cooking time for this recipe as well.) It will be worth the wait!
Provided by queenofeats
Categories For Large Groups
Time 2h10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the sweetened condensed milk and lemonade concentrate.
- Fold the whipped topping in slowly, keeping as much air in the mixture as possible.
- Spoon into crusts.
- Freeze until firm--I suggest about two hours minimum.
- Remove from the freezer half an hour before serving, to allow the pie to thaw to a creamy state.
FROZEN LEMONADE PIE
Steps:
- Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
- Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
- About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
- Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.
EASY STRAWBERRY LEMONADE FREEZER PIE
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into crust., Freeze at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.
Nutrition Facts : Calories 306 calories, Fat 10g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 2g fiber), Protein 1g protein.
EASY BERRY PIE WITH FROZEN BERRIES
Using frozen berries means you can make this easy pie year-round. Precooking the filling means you get perfect consistency (no more runny pies) and the cook time on the crust is perfect! I prefer to spell things in the top crust like "I love you."
Provided by amberlynn
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
- Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
- Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
- Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
- Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.2 g, Cholesterol 26.3 mg, Fat 17.5 g, Fiber 5.8 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 255.7 mg, Sugar 26.8 g
FROZEN LEMONADE PIE WITH BLUEBERRY SAUCE
Super Simple and so refreshing. I've served this many times and always gotten rave reviews. A great summertime staple for casual entertaining.
Provided by CeeGee
Categories Frozen Desserts
Time 6h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Let frozen yogurt soften to a milkshake consistency.
- Gently stir in thawed lemonade concentrate.
- Spoon yogurt mixture into graham cracker crust.
- Cover with plastic and freeze 6 hours or until firm.
- 30 minutes before serving, place pie in the refrigerator to slightly soften.
- To prepare Blueberry Sauce, bring water, sugar and cornstarch to a boil in a medium saucepan stirring with constantly with a whisk.
- Cook 1 minute or until thick, while continuing to stir w/ whisk.
- Add blueberries.
- Cook about 2 more minutes or until bubbly.
- Slice pie and serve each slice with blueberry sauce.
Nutrition Facts : Calories 75.6, Fat 0.1, Sodium 1.5, Carbohydrate 19.5, Fiber 0.7, Sugar 17.2, Protein 0.3
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