Wouldn't it be delicious to have a lemonade pie tucked in your freezer, ready and waiting for a rewarding treat?!
Graham Cracker Crust
cups finely crushed graham crackers (20 squares)
cup margarine or butter, melted
quart (4 cups) vanilla ice cream, softened
can (6 ounces) frozen lemonade concentrate, thawed
Few drops yellow food color, if desired
Grated lemon or lime peel, if desired
Heat oven to 375ºF. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.
For pink lemonade pie, replace lemonade concentrate with pink lemonade concentrate, and add a few drops of red food color.
Spray a metal spoon with cooking spray, and use the back of the spoon to press the crumb mixture into the pie plate.
In a hurry? Pick up a ready-to-use graham cracker pie crust, and you can whip up this pie in 10 minutes! Just freeze and enjoy!
Keep an extra pie in the freezer for unexpected guests.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.