Wednesday, June 21, 2017
Lemonade Icebox Pie
I've been very busy this month of June, and I just realized I needed to make a pie for Liz, the highest bidder at my church's silent auction for my Pie of The Month. I make a home made pie for 10 months each year, and deliver it to the winner's home. Since I am out of town this weekend and next, I had to make a weeknight delivery. I needed something quick and also I wanted something light and refreshing, so I turned to Southern cuisine.
I've never tried to make an icebox pie, which is a refrigerated (or frozen) creamy pie, but a recipe caught my eye for lemonade flavored one. I was a little put off by the use of sweetened condensed milk, lemonade concentrate and Cool Whip as I don't usually use convenience foods ingredients, but I figured the southern belles knew what they were talking about, so I went with it! I made my own graham cracker crust, at least, instead of the premade one called out in the original.
Crust
1 1/4 cups Keebler® Graham Cracker Crumbs
1/4 cup sugar
1/3 cup margarine or butter, melted
Directions
In small bowl stir together crumbs and sugar. Add margarine or butter. Toss until combined. In 9-inch pie plate evenly spread crumb mixture. Press onto bottom and sides of pie plate. Bake at 375°F for 6 to 8 minutes or until light brown. Cool
Filling
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup thawed lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
Lemon, for garnish
In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping . Pour into crust. Cover and refrigerate until set. Garnish with lemon
This pie was delicious! Perfect for a hot summer day....both rich tasting and light at the same time.
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