Many years ago I wowed family and friends with a wonderfully refreshing lemonade pie. Somehow the recipe escaped my collection. This one had vanilla ice cream and frozen lemonade as the main ingredients. Such a perfect summer dessert! Hope you can locate this one and thrill the old taste buds again.
– Joy Eaton
As the saying goes, there's more than one way to kill a cat besides choking him with butter. If you want to go the simplest route for this summer cooler, combine 1 quart of softened vanilla ice cream with one 6-ounce can of frozen lemonade concentrate, plop it into a prepared graham cracker crust and freeze overnight.
But here are a couple of other ways to get the job done. I think the gingersnap crust would be a great foil for the lemony filling.
Pink Lemonade Ice Cream Pie
8 servings
3/4 cup gingersnap crumbs
2/3 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup melted butter
1 quart softened vanilla ice cream
1 (6-ounce) can frozen pink lemonade concentrate, thawed
Lemon slices, optional garnish
Mint leaves, optional garnish
Heat oven to 350 degrees. Combine crumbs, sugar and butter; press firmly onto bottom and sides of an 8-or 9-inch pie pan. Bake 10 minutes; cool.
Combine the ice cream and lemonade; mix well. Pour into the cooled crust. Freeze until firm. Garnish with thin lemon slices and mint leaves. Serve frozen or slightly thawed.
(From cooks.com)
Frozen Lemonade Pie
8 servings
GRAHAM CRACKER CRUST
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
LEMONADE FILLING
1 (14-ounce) can sweetened condensed milk, chilled
1 (12-ounce) container whipped topping, thawed
1 (6-ounce) can frozen lemonade concentrate, not thawed
1 teaspoon candied lemon peel
For the graham cracker crust: Preheat oven to 350 degrees. In a medium bowl, combine cracker crumbs, sugar and melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, place chilled sweetened condensed milk. Gently fold in whipped topping. Add frozen lemonade and continue to fold gently. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.
(From “Down Home With the Neelys” on Food Network)
