Taste of Home
Easy Pink Lemonade Pie
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min. + cooling
YIELD: 8 servings.
I love bringing something sweet to a potluck, but I don’t like spending all day in the kitchen. Saltine crust is amazing with a no-bake, tart-sweet strawberry lemonade filling. — Gina Nistico, Taste of Home Food Editor
Ingredients
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2-3/4 cups coarsely crushed saltines (about 60 crackers)
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1 cup sugar, divided
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1/2 cup butter, melted
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2 cups sliced fresh or frozen sliced strawberries, thawed
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1 teaspoon lemon juice
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1 teaspoon grated lemon zest
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1/4 cup cold water
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1 envelope unflavored gelatin
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2 packages (8 ounces each) cream cheese, softened
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1/2 cup heavy whipping cream
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Lemon slices, optional
Directions
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1.
Preheat oven to 350°. Combine crushed crackers and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 15-18 minutes. Cool completely on a wire rack.
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2.
Combine strawberries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer strawberry mixture to a food processor or blender; pulse until smooth. Microwave gelatin on high until melted, about 10 seconds; stir into strawberry mixture.
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3.
Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and strawberry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with lemon slices.
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4.
Nutrition Facts
1 piece: 566 calories, 39g fat (23g saturated fat), 105mg cholesterol, 502mg sodium, 50g carbohydrate (30g sugars, 2g fiber), 7g protein.
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