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.
FROZEN LEMONADE PIE
Quick, easy, and inexpensive dessert. The trick to getting the thickness you need is to have all your ingredients very cold and the lemonade comes directly from the freezer.
Provided by DZ_USA
Categories Pie
Time 15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat milk with a mixer.
- Add lemonade directly from freezer and beat until very thick.
- Fold in whipped topping.
- Pour into crust and freeze.
- Remove from freezer 30 minutes prior to serving.
Nutrition Facts : Calories 634.9, Fat 29.3, SaturatedFat 14, Cholesterol 68.1, Sodium 392, Carbohydrate 87.7, Fiber 0.7, Sugar 72.3, Protein 8.9
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 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 STRAWBERRY LEMONADE PIE RECIPE - (4.3/5)
Provided by AzWench
Number Of Ingredients 9
Steps:
- For the crust, combine butter, crushed graham crackers, and ¼ cup sugar in a large bowl. Stir together until the mixture begins to adhere to itself. You should be able to pinch a small amount at a time and have it stick. If it doesn't, add a Tablespoon of water at a time until it does. Divide the graham cracker crumbs between two 9 inch pie plates, using your fingers to press the mixture evenly across the bottom and up the sides. Place the crusts in the freezer while you make the fillings. Place the egg whites in a clean mixing bowl. Use electric beaters or a stand mixer fitted with the whisk attachment to beat the egg whites on medium speed for 1 minute. Add the lemon juice. Beat on medium high speed for 4 minutes. The mixture will look foamy and limp. Add the sugar, a quarter cup at a time, beating on medium high speed for 1 minute after each addition. The eggs will take about 8 minutes total to whip up completely. Add the frozen strawberries and beat on medium speed until they're broken up and evenly distributed throughout the egg mixture. Fold in the whipped topping. Divide the strawberry mixture evenly between the two pie pans. Cover and freeze for at least six hours or overnight. To serve, drop the pie plate in an inch of hot water for about 30 seconds to help loosen the crust. Then slice and serve. Notes: Since the size and potency of your lemons may vary, I suggest adding the juice of one lemon, taste testing at the end, and then adding the juice of a second lemon if you want it more puckery.
FROZEN STRAWBERRY LEMONADE
Strawberries, lemonade and ice are blended into a refreshing slush. A simple (non-alcoholic) fruity treat, fantastic in any season!
Provided by FULLTON
Categories Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 27.5 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 6.1 mg, Sugar 25.8 g
FROZEN STRAWBERRY PIE
Gary Kleisley of Royal Palm Beach, Florida shares the recipe for refreshing Frozen Strawberry Pie. "This sweet-tart treat is well-received at church picnics and family get-togethers," Gary says.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pies (8 servings each).
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese until smooth. Gradually beat in lemonade concentrate. Mash berries; add to cream cheese mixture and mix well. Fold in whipped topping. Spoon into crusts., Freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with strawberries and whipped topping if desired.
Nutrition Facts : Calories 211 calories, Fat 11g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 150mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
FROZEN STRAWBERRY LEMONADE PIE
This frozen strawberry lemonade pie just might be the ultimate summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
- Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
- If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
- In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
- About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
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FROZEN STRAWBERRY LEMONADE PIE - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.6/5 (82)Total Time 6 hrs 15 minsServings 8Calories 610 per serving
- For the crust, preheat the oven to 350 degrees F. Finely crush the graham crackers. Stir in the sugar and melted butter and stir until evenly combined. Press the mixture into the bottom and up the sides of a 9-inch or 9.5-inch pie plate. Bake until lightly golden, 10-12 minutes. Remove from the oven and cool completely.
- For the filling, add the chopped strawberries, 1/2 cup sugar, and 2 tablespoons water to a medium saucepan and bring the mixture to a simmer over medium heat. Let the mixture cook for 5-6 minutes until the strawberries are really soft.
- Strain the mixture through a fine mesh strainer, pressing on the solids with a large spoon or spatula (you'll only be using the liquid, not the solids). You should have about 1 cup of strawberry puree. *If you have more, only use 1 cup for the recipe.* Let the syrup cool completely.
- In a large bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese until soft and creamy. Add the sweetened condensed milk and beat until smooth, scraping down the sides of the bowl as needed. Add the cooled syrup, lemon zest and lemon juice and mix until smooth and creamy.
KETO FROZEN STRAWBERRY LEMONADE PIE RECIPE | PETE AND ...
From peteandgerrys.com
5/5 (32)Category Desserts Low CarbServings 1
- In a medium bowl, whisk together almond flour, sugar or sweetener, and salt. Stir in melted butter until the mixture begins to clump together. If you would like to add a toasted flavor to your pie crust, see the note below.
- Turn out almond flour mixture into a 9-inch pie pan and press firmly into the bottom and up the sides. Place the pie pan in the freezer while you make the filling.
- In a blender or food processor, combine strawberries, sugar or sweetener, lemon extract, and lemon juice. Puree until smooth.
- In a heatproof bowl set over a pan of barely simmering water, combine the egg yolks and egg. Whisk constantly until thickened, 7 to 10 minutes. Mixture should reach at least 160F on a thermometer.
NO BAKE STRAWBERRY LEMONADE PIE - DAILY DISH RECIPES
From dailydishrecipes.com
4.6/5 (5)Servings 1Cuisine DessertTotal Time 4 hrs 15 mins
FROZEN STRAWBERRY LEMONADE PIE | A TREAT LIFE
From atreatlife.com
Servings 8Estimated Reading Time 6 mins
- Preheat the oven to 350F/ 177C. Pulse the cookies, pretzels and sugar in a food processor until finely ground. Add the salt and melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 10-12 minutes. Let cool completely on the baking sheet.
- Meanwhile, make the filling: Bring the strawberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes, crushing the fruit as much as possible as it cooks. Strain through a fine-mesh sieve, pressing down on the solids with a rubber spatula to get the most out of the strawberries. (save the solids for a smoothie or to spread on a piece of toast.) Let the strawberry mixture cool in the refrigerator.
- Then in a large bowl, using the whisk attachment of a stand mixer or beaters of a handheld mixer, beat the heavy cream until medium peaks form. Set aside in the refrigerator while you make the rest.
- If the cream cheese is a little stiff, let it soften at room temperature a bit longer. Then beat the cream cheese in the bowl of a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the cold condensed milk and beat until smooth. Add the strawberry puree, the lemon zest and lemon juice and beat until smooth.
FROZEN STRAWBERRY LEMONADE PIE - STRAWBERRY COOL WHIP …
From thecookierookie.com
Ratings 36Calories 426 per servingCategory Dessert
- In an electric mixer, combine whipped topping, lemonade concentrate, and sweetened condensed milk with the paddle attachment. Mix until smooth and creamy.
- Pour strawberry mixture over lemonade mixture and swirl into the top using a knife. (You may not need to use all the strawberry mixture, depending on the size of your crust. Pour a bit at a time as to not overflow the crust.)
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From gritsandpinecones.com
5/5 (3)Total Time 8 hrs 22 minsCategory DessertCalories 680 per serving
- About an hour before you serve the pie, make the berry topping by tossing the berries with sugar and lemon juice. Set aside until ready to serve.
FROZEN STRAWBERRY LEMONADE PIE - NEIGHBORFOOD
From neighborfoodblog.com
4.4/5 (31)Total Time 30 minsServings 2
- For the crust, combine butter, crushed graham crackers, and 1/4 cup sugar in a large bowl. Stir together until the mixture begins to adhere to itself. You should be able to pinch a small amount at a time and have it stick. If it doesn't, add a Tablespoon of water at a time until it does. Divide the graham cracker crumbs between two 9 inch pie plates, using your fingers to press the mixture evenly across the bottom and up the sides. Place the crusts in the freezer while you make the fillings.
- Place the egg whites in a clean mixing bowl. Use electric beaters or a stand mixer fitted with the whisk attachment to beat the egg whites on medium speed for 1 minute. Add the lemon juice. Beat on medium high speed for 4 minutes. The mixture will look foamy and limp. Add the sugar, a quarter cup at a time, beating on medium high speed for 1 minute after each addition. The eggs will take about 8 minutes total to whip up completely.
- Add the frozen strawberries and beat on medium speed until they're broken up and evenly distributed throughout the egg mixture. Fold in the whipped topping.
- Divide the strawberry mixture evenly between the two pie pans. Cover and freeze for at least six hours or overnight. To serve, drop the pie plate in an inch of hot water for about 30 seconds to help loosen the crust. Then slice and serve.
5-INGREDIENT STRAWBERRY LEMONADE PIES - SOUTHERN BITE
From southernbite.com
5/5 (3)Category DessertCuisine American
- In a large bowl, whisk together the sweetened condensed milk and undiluted lemonade concentrate until smooth. The mixture should thicken slightly.
- Divide the pie filling evenly between the two crust. This makes a lot of filling and will make for tall pies, so just be cautious. Refrigerate for at least 4 hours or freeze until set, then slice and serve.
FROZEN STRAWBERRY LEMONADE - AS EASY AS APPLE PIE
From aseasyasapplepie.com
Ratings 4Category DrinksCuisine AmericanTotal Time 10 mins
- Prepare the pink sugar. Put some sugar in a zip lock bag and add a drop of red food coloring. Seal the bag and gently massage the sugar with your fingers until the color is mixed through.
- Run the cut side of a lemon wedge around the rim of a glass. Dip the rim into a small bowl of pink sugar and set aside. Repeat with the other glass.
- Put all the ingredients in a blender and blend until the desired consistency is reached. Taste for flavor and sweetness and adjust to your liking.
- Divide the frozen strawberry lemonade between the two glasses and garnish with a strawberry and/or lemon wedge.
STRAWBERRY LEMONADE PIE - SOUTHERN LIVING
From southernliving.com
3/5 (1)Total Time 3 hrs 45 mins
- Place strawberries and sugar in a medium-sized saucepan and cook over medium high until very soft, stirring occasionally. Continue cooking and stirring until foam subsides and the liquid becomes thick and syrupy, about 15 minutes. Transfer to blender or food processor and blend into a smooth mixture. Set aside to cool.
- In a small glass, combine powdered gelatin, 2 Tbsp. thawed lemonade concentrate, and water. Stir with a fork and set aside for 10 minutes.
- In a medium sized bowl, mix together remaining lemonade concentrate, sweetened condensed milk, whipped topping, and yellow food coloring until completely combined and until you reach the desired yellow color.
- Heat water to boil in a kettle or on the stove and pour into a large bowl. Submerge the bottom of the glass with the gelatin into the hot water, not letting the water come to the rim of the glass. Stir the contents of the glass gently until the gelatin is melted. Pour gelatin mixture into the filling mixture and stir well to combine. Pour filling into graham cracker crust, leveling the surface with a spatula.
STRAWBERRY LEMONADE ICEBOX PIE - A LATTE FOOD
From alattefood.com
Category DessertTotal Time 6 hrs 20 mins
- Mix graham cracker crumbs and melted butter together. Press crust evenly into a 9" pie dish. Set aside.
- With a mixer, whip heavy cream until soft peaks form. Add in powdered sugar, and whip until it stiffens into the consistency of whipped cream. Gently fold whipped cream into lemonade mixture.
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4.9/5 (9)Total Time 15 minsCategory DrinksCalories 447 per serving
- Pour strawberry mixture into a large bowl and place in the freezer while making the Pineapple Coconut Mixture
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Cuisine AmericanCategory Drinks
- Pulse until ice is completely crushed and mixture is blended. If the mixture is too dry, add 1/4 cup water and pulse some more.
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