in ,

Frozen Lemonade Pie

Ice cold lemonade is one of summer’s simplest pleasures. As a frozen pie, it’s even better. One bite of this retro dessert and you’ll have a new favorite way to chill out this summer.

Frozen Lemonade Pie

Frozen lemonade pie is pretty terrific though, especially on hot summer days.
Prep Time15 mins
Cook Time20 mins
Cooling and Freezing4 hrs
Total Time4 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: Creamy Dessert, Dessert, frozen lemonade pie, Summer Treat
Servings: 16
Calories: 337kcal

Ingredients

THE CRUST, PROCESS

  • 9 oz. Vanilla wafers (about 70 wafers)
  • ¼ cup Packed fresh mint leaves
  • 6 tbsp. Unsalted butter, melted

THE SAUCE, PURÉE

  • 12 oz. Fresh raspberries
  • 3 tbsp. Sugar
  • 2 tbsp. Water
  • 2 tsp. Cornstarch

THE FILLING, BEAT

  • 2 cups Heavy cream
  • 3 tbsp. Sugar
  • 1 tbsp. Pure vanilla extract )
  • 1 recipe frozen lemonade concentrate (see recipe in box below) or 1 can frozen lemonade concentrate (12 oz.
  • 1 can Sweetened condensed milk, chilled (14 oz.)

Frozen Citrus Concentrate

  • ¾ cup Sugar
  • ½ cup Hot water
  • cup Strained fresh lemon or lime juice.

Instructions

  • Preheat oven to 375°. Coat a 9-inch springform pan with nonstick spray.

The Crust

  • Process vanilla wafers and mint in a food processor until sandy. With the machine running, drizzle in butter and continue processing until mixture clings together.
  • Press crumbs into bottom and half to three-quarters of the way up the sides of the prepared pan. Tamp down crumbs with the bottom of a measuring cup.
  • Bake crust until browned and set, 8–10 minutes. Remove pan from oven and let cool completely.

The Sauce

  • Purée raspberries and sugar. Strain mixture through a fine mesh sieve; discard seeds. Bring to a boil in a saucepan over medium-high heat.
  • Combine water and cornstarch in a small bowl for the slurry. Whisk slurry into boiling raspberry mixture. Boil 1 minute to thicken slightly and eliminate cornstarch taste; transfer to a bowl and chill.

The Filling

  • Beat cream, sugar, and vanilla in a bowl with a hand mixer on medium speed to stiff peaks.
  • Whisk together concentrate and condensed milk in a separate bowl, just until combined.
  • Fold whipped cream into the concentrate mixture; transfer to cooled crust.
  • Drizzle ¼ cup cold raspberry sauce over filling. Swirl a skewer or knife through the sauce to marble. Cover pie with plastic wrap and freeze until solid, 8–24 hours. Thaw pie 30 minutes in the refrigerator before serving.

Frozen citrus concentrate

  • Heat 3/4 cup sugar and 1/2 cup hot water in a saucepan until the sugar dissolves. .
  • Stir in 2/3 cup strained fresh lemon or lime juice.
  • Transfer to a loaf pan or other freezer-safe container
  • Cover and freeze until solid.

Notes

Per serving, Calories: 337

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories337
  • % Daily Value *
  • Total Fat 20g 31%
    • Saturated Fat 11g 56%
  • Cholesterol 63mg 21%
  • Sodium 113mg 5%
  • Total Carbohydrate 40g 14%
    • Protein 4g 8%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      What do you think?

      Written by Lisa Yarde

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      GIPHY App Key not set. Please check settings

      S’mores Cupcakes with Ganache and Marshmallow

      Mini Blueberry Pies