Where Cooking is Fun
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Tuesday, September 14, 2010

Lemonade Pie


My step-mom is an amazing cook, I know I have said that before, but she IS! Every single time that we have a family dinner, she has some new fantastic dish for us all to try out. As soon she places it on the table, it is devoured in a matter of minutes...(we are a little like flies on fly paper sometimes). This last big family get together that we had, she made this "melt in your mouth, heaven on a fork, lumptious dessert" (I'm not even kidding, it was just THAT GOOD)! I was afraid if I ate another piece I wouldn't be able to contain myself and I would eat the entire pan. It was light, refreshing and yet it hit my sweet tooth in all the right places (and it wasn't even chocolate, imagine that). It sort of tastes like cheesecake, yet not so rich. Its easy and can be made well in advance (days) or just a few hours before you want to serve it. This recipe will be made AND EATEN at my house over and over and over, guaranteed!!!

Lemonade Pie
Crust:
100 Ritz Crackers, crushed ( 3 out of the 4 packages that come in a box)
1/2 c. powdered sugar
2/3 c. butter, melted

Mix cracker crumbs and powdered sugar together until well blended. Add melted butter and stir until mixture is crumbly and sticks together. Press 2/3 of it in the bottom of a 9x13 baking pan. Set 1/3 of the crumb mixture aside.

Filling:
1 can (14 oz) sweetened condensed milk
1 can (6 oz) lemonade (frozen but thawed) from concentrate
1 (12 oz) tub frozen whipped topping
food coloring (if you want to make it a specific color)

Combine sweetened condensed milk and lemonade, whisk together. Fold in whipped topping and food coloring. Pour into prepared Ritz crust. Spread evenly. Top with crumb mixture. Freeze. When ready to serve, take from the freezer, let sit on the counter for 3-5 minutes or until you can cut pie. Serve immediately. Store any leftovers in freezer immediately. 

*I made my pie with raspberry lemonade. You can use whatever kind of frozen lemonade you would like...or other variations such as limeade, pineapple, cranberry...the options are endless...be creative and explore...then share, I would love to hear what you make and try out.  

Happy Cooking~
Julie

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