FROZEN LEMONADE PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 8h18m
Yield 8 servings
Number Of Ingredients 7
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!
REFRESHING FROZEN LEMONADE PIE RECIPE
Steps:
- Gather the ingredients.
- With an electric mixer or in a blender , beat together the lemonade and condensed milk. Fold in the whipped topping.
- Spread the mixture in the graham cracker pie crust. Cover and freeze overnight or until completely set.
- Take the pie out of the freezer about 15 minutes before serving time. Enjoy!
Nutrition Facts : Calories 462 kcal, Carbohydrate 68 g, Cholesterol 23 mg, Fiber 0 g, Protein 7 g, SaturatedFat 11 g, Sodium 201 mg, Sugar 55 g, Fat 19 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
LEMON ICEBOX PIE WITH FROZEN LEMONADE
My husband's grandmother used to make a lemon icebox pie similar to this for all of our summer get-togethers. He played around, and came up with a much simpler and quicker version with frozen lemonade.
Provided by Rhonda Brock Fuller
Categories Desserts Pies No-Bake Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 5
Steps:
- Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping. Pour into the pie crust and refrigerate for 2 hours. Serve garnished with lemon zest.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.8 g, Cholesterol 16.7 mg, Fat 16.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 233.5 mg, Sugar 48.4 g
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 LEMON CREAM PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
- For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
- Top with whipped cream and garnish with candied lemon peel.
4-INGREDIENT FROZEN LEMONADE PIE
This easy-to-make pie is sweet and tart - just like the drink. Don't stop at lemon, though; try any other fruit sorbet for a variation.
Provided by Food Network Kitchen
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 4
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 LEMONADE PIE WITH BERRIES
This decadent, creamy frozen lemonade pie with berries is the perfect dessert for a refreshingly sweet and tart summertime treat!
Provided by Culinary Envy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 8h32m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a bowl in the refrigerator to get cold.
- Combine graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press mixture firmly over the bottom and up the sides of a 9-inch pie plate.
- Bake in the preheated oven until firm, about 7 minutes. Let cool completely.
- Whip cream in the cold bowl with a hand mixer until stiff peaks form.
- Stir sweetened condensed milk and frozen lemonade concentrate together in a separate bowl. Fold lemonade mixture gently into the whipped cream. Pour filling into the cooled crust. Freeze until set, 8 hours to overnight.
- Keep pie at room temperature for 10 minutes before slicing. Toss strawberries, blackberries, and raspberries with lemon juice and 2 tablespoons sugar in a bowl. Top each slice with mixed berries.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 70.4 g, Cholesterol 124.9 mg, Fat 38.7 g, Fiber 2 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 214.7 mg, Sugar 56.8 g
FROZEN LEMON PIE
Steps:
- Combine egg yolks, lemon juice, lemon rind, salt and sugar in a sauce pan and cook over medium heat until slightly thick. Stir constantly to avoid scorching. Put mixture in the refrigerator or freezer to get real cold. Note: Do not beat egg whites and whipping cream until the lemon mixture has cooled. Beat egg whites until fluffy and set aside. Beat whipping cream until fluffy. Put whipping cream and egg whites in large bowl and then fold in the lemon mixture. Crush vanilla wafers in food processor and add butter. Save a few wafers to crush and sprinkle on top of pie. Line pie pan with crushed vanilla wafer/butter mixture. Pour or spoon lemon filling into pie pan and sprinkle vanilla wafer crumbs on top. Place in freezer. For a more robust flavor, let pie slice set for about 5 to 10 minutes prior to eating. Triple this recipe for two deep dish 10 inch pies.
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
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