Frozen Summer Lemonade Pie
photo by esteban
- Ready In:
- 2hrs 10mins
- Ingredients:
- 4
- Yields:
-
2 pies
- Serves:
- 16
ingredients
- 14 ounces sweetened condensed milk
- 6 ounces frozen lemonade concentrate, thawed and undiluted
- 12 ounces frozen whipped topping, thawed
- 2 (9 inch) graham cracker pie crust
directions
- In a large bowl, mix together the sweetened condensed milk and lemonade concentrate.
- Fold the whipped topping in slowly, keeping as much air in the mixture as possible.
- Spoon into crusts.
- Freeze until firm--I suggest about two hours minimum.
- Remove from the freezer half an hour before serving, to allow the pie to thaw to a creamy state.
Questions & Replies
-
A friend of mine made this a while back and everyone fell in love with it. I made it myself as well soon after. Well... 3 yrs later... I wanted to make this for friends and family as a post- Christmas treat. So I winged it without having the actual recipe to follow. That being said, i was told to place them in the fridge after i assembled my two pies. It didn't sound right to me but did as I was told. So today I took one out with plans to take a pie to my dear neighbor. I was proud...for only a minute though. I cut a small slit to check the firmness and it was like sticking a spoon into a sloppy bowl of runny pudding! This just happened a few minutes ago. I then took both pies and placed them into the freezer. Do they even have a chance of turning out normal if i leave them in a couple of hours or do i have to completely freeze them overnight? Help my heart is broken now??
Reviews
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I saw them make this on the Neeley's and it looked so good. You are right it is soooooooo yummy lol Since my husband was placed on a low fat diet I used fat free cool whip, fat free condensed milk and the keebler reduced fat graham cracker pie crust. You could not tell I cut down on the calories. I can't wait to try this with limeade. Thanks for posting! This is definately a keeper =)
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This couldn't be easier to make but, in my opinion, a little too sweet. Next time I'd try some real lemon juice in addition to the lemonade. One thing - my supermarket only sold 12 oz cans of lemonade, not 6 oz. I used it all and the only consequence was the pie was more lemony. Not a bad consequence.
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RECIPE SUBMITTED BY
Welcome! I am a casual cook looking to expand my experience and creativity when it comes to feeding my husband and myself! I am a (yet unpublished) fantasy writer that is lucky enough to have a husband who understands and accepts why I don't have a "real" job of my own. We have two kids (the purring kind) that are more than enough for the time being!
I spend most of my non-kitchen time reading, playing video games of all kinds (yes, we girl gamers ARE out there, and we don't have to limit ourselves to casual games if we don't want to) and writing. My husband and I are working on an independent game design for a kid-friendly RPG that might go somewhere (well, we're hopeful anyway.)
I tend to add things "to taste" and do not often measure ingredients for myself unless I am baking. Please take the listed amounts for my recipes as suggestions, not unbreakable rules. You should know what you like and there's no shame in following that. I don't expect everyone in the world to like the same level of salt, pepper and other seasonings that I do. Just go with your instincts. When in doubt, add to taste and stop when you're satisfied. You can always add more but you can't take it back out!
I have been a type 1 diabetic since 1996 and I have been working hard to get myself back on track during the last few years, after spending several years in poor control. This also includes getting my weight down (ugh.) I am eager to try low-carb and low-fat options that still retain plenty of taste! Sugar itself is not the enemy but it does still add up to carbs, so I have to be cautious.
My favorite cookbook would have to be Recipezaar! I don't often use formal cookbooks since I prefer to use my laptop to store everything safely. When I do, my favorite book would have to be my Taste of Home cookbook from 2003. It was my first cookbook and has some amazing recipes in it that I would love to make more often.
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