September 27, 2005
Pink Lemonade Pie
At Carrawayseed's request: Presenting the last two pieces of Pink Lemonade Pie ~ another way too easy dessert that's pretty and tasty and fun. This is modified from the recipe I got from Connie. Makes 8-12 pieces (the picture shown was cut into 12)
Pink Lemonade Pie
1 can Raspberry Lemonade concentrate (but limeade, pink lemonade, orange juice, all also work! have fun with it!) 1 8-oz container of non-dairy whipped topping (uh, I used a 12 oz this time, it was on sale) 1 14-oz can sweetened condensed milk 1 pre-made graham cracker crust (you could make your own, but I'm lazy)
Whip together the sweetened condensed milk and the lemonade concentrate. I use my Kitchenaid Mixer with the whisk attachment.
Whip in the whipped topping. The original directions said to fold it in carefully, but ha ha I'm too lazy for that. I use the mixer.
Pour the mixture into the pie crust. If you're lucky (I always am) you've whipped it too much and it isn't fluffy and 'moundable', it's a tad bit too soupy. So you pour the remainder that doesn't fit into the crust into the whipped topping container, and freeze it. If it's not in a crust, it has no calories. Eat it like ice cream when the kids aren't looking.
Artsy Fartisfy - optional. Take a small blob of seedless raspberry jelly ~ I prefer all-fruit, and the black raspberry makes a beautiful color ~ and melt it in the microwave. Stir in a dribble of lemon juice. Drizzle the melted jelly mixture over the top and then swirl with a knife. Ooooh, pretty. And so easy.
Freeze until serving. This step is important.
