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Prep 30min
Total5hr10min
Servings8
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Ingredients
Graham Cracker Crust
1 1/2
cups finely crushed graham crackers (20 squares)
1/3
cup margarine or butter, melted
3
tablespoons sugar
Lemonade Filling
1
quart (4 cups) vanilla ice cream, softened
1
can (6 ounces) frozen lemonade concentrate, thawed
Few drops yellow food color, if desired
Grated lemon or lime peel, if desired
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Steps
1
Heat oven to 375°F. 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.
2
In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
3
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
335
Calories from Fat
145
Total Fat
16g
0%
Saturated Fat
6g
0%
Cholesterol
30mg
0%
Sodium
240mg
0%
Total Carbohydrate
45g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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