Frozen Lemonade Pie Recipe

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Frozen Lemonade Pie Recipe photo by Taste of Home

Frozen Lemonade Pie Recipe

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This refreshing dessert is simple to whip up and serve. I've also made it with pink lemonade concentrate using red food coloring and limeade concentrate with green food coloring.

Recommended: 30 Recipes for No-Bake Pies

MAKES:

6 servings

TOTAL TIME:

Prep: 25 min. + freezing

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VERIFIED BY Taste of Home Test Kitchen

Quick Diabetic Exchange

MAKES:

6 servings

TOTAL TIME:

Prep: 25 min. + freezing

Ingredients

3/4 cup graham cracker crumbs (about 12 squares)
2 tablespoons plus 2 teaspoons butter, melted
2 tablespoons sugar
FILLING:
1/3 cup thawed lemonade concentrate
2 drops yellow food coloring, optional
1 cup vanilla ice cream, softened
1-3/4 cups whipped topping
Grated lemon peel, optional

Directions

In a bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 6-in. springform pan. Bake at 375° for 6-8 minutes or until the crust is lightly browned. Cool crust completely on a wire rack.
For filling, in a bowl, beat lemonade concentrate and food coloring if desired for 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping. Spoon into prepared crust. Freeze until solid, about 2 hours.
Remove from the freezer 10-15 minutes before serving. Garnish with lemon peel if desired. Yield: 6 servings.

Originally published as Frozen Lemon Pie in Cooking for One or Two Cookbook 2003, p288

Nutritional Facts

1 piece: 190 calories, 6g fat (3g saturated fat), 3mg cholesterol, 122mg sodium, 32g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

3/4 cup graham cracker crumbs (about 12 squares)
2 tablespoons plus 2 teaspoons butter, melted
2 tablespoons sugar
FILLING:
1/3 cup thawed lemonade concentrate
2 drops yellow food coloring, optional
1 cup vanilla ice cream, softened
1-3/4 cups whipped topping
Grated lemon peel, optional

In a bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 6-in. springform pan. Bake at 375° for 6-8 minutes or until the crust is lightly browned. Cool crust completely on a wire rack.
For filling, in a bowl, beat lemonade concentrate and food coloring if desired for 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping. Spoon into prepared crust. Freeze until solid, about 2 hours.
Remove from the freezer 10-15 minutes before serving. Garnish with lemon peel if desired. Yield: 6 servings.

Originally published as Frozen Lemon Pie in Cooking for One or Two Cookbook 2003, p288

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