Lemonade Pie
This 15 minute summer treasure is a favorite at our house. Using store purchased crusts makes this a snap.
2 9-inch graham cracker pie crusts
1/2 gallon vanilla ice cream, softened (does not have to be a high-end brand nor vanilla bean)
12 oz lemonade concentrate, thawed
Make (cool) or open package of crusts.
In a large bowl ix ice cream and lemonade concentrate until smooth. Pour half of the mixture into each of the pie crusts. Freeze.
Serve frozen. Slice into six or eight pieces to serve.
I'm a cook, not a chef. Maybe someday. Until then, here's what I found to make some really great food!
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When you drop by, leave a comment, I'd love to hear from you.
When you drop by, leave a comment, I'd love to hear from you.
2 comments:
You can also use Limeade for a "key lime" feel to your ice cream pie, if you so inclined.
Thanks for the post! Funny you should say that because I picked up a can of limeade too and then put it back because I had a dozen limes in the basket to make the T-Lime Pie.
I will try it because I love LIME!
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