Saturday, March 28, 2015

Frozen Lemonade Pie ***

I've made this several times, and it's always one of our favorites.  This is one of those awesome pies that you can throw together at the last minute before bedtime, and have a wonderful dessert ready to go the next day.  I always just use a premade graham cracker crust, which works perfectly for us.  The best part is that it makes too much filling for one pie crust, so we have leftovers we can eat from the bowl, hehehe.  To be honest, you could easily make two pies out of it.  It's not overly lemony, but it's just enough to cut back the sweetness.  I even use fat-free sweetened condensed milk and fat-free Cool Whip, and we can't tell a difference.  This year, I decided to use it for our festive St. Paddy's Day dessert, so I added a little green food coloring.  It's so, so good!

(Amy - amylz - Recipe courtesy The Neelys)

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 whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel

Preheat oven to 350 degrees F. In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely. In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.

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