Pink Lemonade Meringue Pie Food

PINK-LEMONADE MERINGUE PIE

Steps:

• To prepare crust: Place flour, 1/2 teaspoon salt and cold butter chunks in a food processor. Pulse until the butter forms pebble-size pieces. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk; wrap in plastic and refrigerate for at least 1 hour. Remove from the refrigerator about 15 minutes before rolling out.
• Preheat oven to 375 degrees F.
• Lightly dust a clean surface with flour. Roll the dough into a 12-inch circle. Transfer to a 9-inch pie pan (not deep-dish). Press the dough into the bottom and up the sides of the pan. Fold under the excess dough and flute or trim with scissors and crimp. Prick the crust several times with a fork; line with parchment paper or foil and cover with pie weights (or dry beans).
• Bake the crust for 15 minutes. Remove the weights and paper (or foil) and continue baking until the crust is golden, 8 to 12 minutes more. Let cool completely on a wire rack, about 1 hour.
• Meanwhile, prepare filling: Place raspberries in a mini food processor and puree. Transfer to a fine-mesh sieve and, working over a small bowl, press on the raspberries with a rubber spatula until just the seeds remain. Discard the seeds and set the raspberry puree aside.
• Whisk egg yolks and lemon zest together in a small bowl. Set near the stove.
• Whisk 3/4 cup sugar, cornstarch and 1/4 teaspoon salt in a medium heavy saucepan. Whisk in boiling water, lemon juice and the reserved raspberry puree. Place the saucepan over medium heat and bring to a boil, whisking frequently, until the mixture is the consistency of pudding, about 10 minutes. Remove from heat.
• Add 1 tablespoon of the hot lemon mixture into the egg yolks and whisk until smooth. Repeat a few more times until the yolks are tempered. Using a rubber spatula, scrape the yolk mixture into the pan and whisk until smooth. Cook over medium-low heat until combined and thickened, about 2 minutes. Remove from heat and add butter, stirring until melted. Cover and keep warm.
• Beat egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and the remaining pinch of salt; beat on high speed until soft peaks form. Slowly add the remaining 1/3 cup sugar and beat until the mixture holds stiff shiny peaks. Beat in vanilla.
• Pour the filling into the cooled crust. Immediately spread the meringue over the filling all the way to the edge of the crust. Make decorative peaks, if desired, with an offset spatula or knife.
• Bake the pie until the top is lightly browned, about 15 minutes. Cool completely on a wire rack, about 3 hours, before slicing.

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:

• 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!

PINK LEMONADE PIE

Steps:

• In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.

PINK LEMONADE PIE FROM EAGLE BRAND®

Steps:

• Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.
• Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

PINK LEMONADE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in lemonade and food coloring if desired. Fold in whipped topping., Spoon into pie crust. Freeze for at least 20 minutes. Remove from the freezer 10 minutes before serving. Garnish with lemon and additional whipped topping if desired.

EASY PINK LEMONADE PIE

Steps:

• Preheat oven to 350°. Combine crushed crackers and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 15-18 minutes. Cool completely on a wire rack., Combine strawberries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer strawberry mixture to a food processor or blender; pulse until smooth. Microwave gelatin on high until melted, about 10 seconds; stir into strawberry mixture., Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and strawberry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with lemon slices.,

PINK LEMONADE PIE

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.
• Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.

LEMONADE MERINGUE PIE

Steps:

• Preheat oven to 350 degrees.
• Combine sour cream and slightly-beaten egg yolks in a saucepan.
• Stir in pudding mix, lemonade and milk.
• Cook and stir until mixture thickens and boils.
• Remove from heat and spoon into pastry shell.
• Beat egg whites, vanilla and cream of tartar until soft peaks form.
• Gradually add sugar, beating to stiff peaks.
• Spread on top of hot filling, sealing meringue to the edges of the pastry.
• Bake for 12-15 minutes.
• Cool and chill.
• Note: Meringues- How to Make Them Perfect: Separate eggs while cold.
• Use a deep, narrow bowl and electric mixer.
• Add salt and cream of tartar when foamy.
• Add sugar when whites hold soft peaks.
• Bake on highest rack in oven.
• Cool baked meringue at room temperature, then refriegerate if necessary.