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Pink Lemonade Pie

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Betty Crocker Kitchens
Updated Aug 14, 2006
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When it’s hot outside, cool off inside with refreshing frozen lemonade--pie, that is! This treat combines frozen lemonade concentrate with vanilla ice cream and whipped topping for one cool pie.

Pink Lemonade Pie

  • Prep Time 30 min
  • Total 4 hr 30 min
  • Servings 8
  • Ingredients 8
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Ingredients

Graham Cracker Crust

  • 1 1/2 cups finely crushed graham crackers (20 squares)
  • 1/3 cup butter or margarine, melted
  • 3 tablespoons sugar

Filling

  • 1 quart (4 cups) vanilla ice cream, softened
  • 1/2 can (12-oz size) frozen pink lemonade concentrate, thawed
  • 1 container (4 oz) frozen whipped topping, thawed
  • Red food color, if desired
  • Lemon or lime peel, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
  • Step 
    2
    In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.
  • Step 
    3
    Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.

Nutrition

360 Calories
19 g Total Fat
3 g Protein
45 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
170
Total Fat
19 g
Saturated Fat
7 g
Cholesterol
30 mg
Sodium
230 mg
Potassium
180 mg
Total Carbohydrate
45 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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