When life hands you lemons

Make a Frozen Lemonade Pie!  It’s what I brought to a family supper last weekend.  Unexpectedly refreshing, it’s the perfect combination of tart and sweet.  I know that, even though I abstained.

This is not a picture of my pie, because I don’t have all the accessories to adequately stage food.  So I left it to the professionals at Keebler, which is where this recipe originated.

Although, true to my heritage, I made a few changes (click the picture to see the original version).  First, I changed the recipe so it makes two pies.  The ingredients are easier to buy for two (at least where I shop they are) and I like having a spare pie in the freezer in case we want to ask friends over for a casual supper.  Start with black bean and corn salsa with chips, move to brats on the grill and end with this pie.  Now who’s ready for a dominoes tournament?

So here’s my variation (substitute low-fat and low-sugar versions if it makes you feel better:

Frozen Lemonade Pie

  • 1 can (12 ounces) frozen lemonade concentrate, thawed until just slushy
  • 1 “half-gallon” (1.75 quarts) vanilla ice cream, softened so it can be beaten
  • 2 tubs (8-ounces each) whipped topping, thawed
  • 8-10 drops yellow food coloring
  • 2 graham cracker pie crusts

Put everything (except the crusts) in a big, big bowl.  Beat with an electric hand mixer until everything is well mixed.  Divide between pie crusts and freeze several hours until firm.  Allow to sit 15″ at room temperature before slicing to serve.  Each pie makes 8 slices.

 

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