Lemonade Pie Recipe 445 Food

4-INGREDIENT FROZEN LEMONADE PIE

Steps:

• Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.

FROZEN STRAWBERRY LEMONADE PIE

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.

EASY BOOZY LEMONADE PIE

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.

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.

FROZEN LEMONADE PIE

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!

SUPER EASY LEMONADE PIE

Steps:

• Mix pink lemonade and sweetened condensed milk until well blended. Fold in Cool Whip. Pour in graham cracker crust. Chill until set.

FROZEN SUMMER LEMONADE PIE

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.

LEMONADE PIE III

Steps:

• In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.

REFRIGERATOR LEMONADE PIE

Steps:

• Mix all ingredients except for whipped topping.
• Fold ingredients into the whipped topping.
• Pour into pie crust.
• Refrigerate until chilled.

LEMONADE PIE

Steps:

• In a large bowl, combine milk, lemonade concentrate and food coloring if desired. Fold in the whipped topping; spoon into crust. Chill until ready to serve. Garnish with lemon slices and mint if desired.

LEMONADE STAND PIE

Steps:

• Add water to drink mix in large bowl; stir until dissolved. Add ice cream; beat with mixer until blended. Whisk in COOL WHIP. Freeze, if necessary, until mixture is thick enough to mound.
• Spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut. Serve with berries.

WORLD'S EASIEST LEMONADE ICE CREAM PIE

Steps:

• Stir the lemonade mix with the water until dissolved.
• Add the ice cream and stir until smooth (like the consistency of Cool Whip).
• Add the Cool Whip and stir until combined.
• Pour into the pie shell and freeze at least 4 hours.

FROZEN LEMONADE PIE

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.

LEMONADE PIE (NO BAKE)

Steps:

• Use mixer and mix the first three ingredients until fluffy.
• Pour into ready made crust.
• Refrigerate until firm. I let it set overnight.
• This can also be made with limeade and/or chocolate cookie crusts.