It’s recipe day! This is a refreshing frozen pie I serve in the late spring/summer months. It’s easy, tangy, sweet, creamy, dense and very rich. I always have to make two because it disappears so fast. This recipe makes one, 9” deep dish pie. I think the original base for this recipe called for a pretzel crust, but I’m really not fond of pretzels so I make mine on a graham cracker crust. Feel free to try the pretzel crust and please tell me what you think if you do. Enjoy!
Easy Creamy Lemonade Pie
1 ½ cup graham cracker crumbs ¼ cup sugar ½ cup butter (melted) ½ gallon vanilla ice cream (softened) 1 12oz can frozen lemonade concentrate Yellow food coloring (optional for lemony color) ½ tsp lemon zest
Crust Combine graham cracker crumbs, melted butter, and sugar. Press mixture into 9” deep dish pie pan and chill while making the filling.
Filling Mix soft ice cream, lemonade concentrate, lemon zest, and 4-6 drops of yellow food coloring (optional) until smooth. Pour filling into crust and freeze for at least 4-6 hours. Let the pie stand at room temperature for 15-20 minutes before serving. Garnish for presentation with anything from lemon slices, lemon curls, or lemon candies to sliced or whole berries and a sprig of mint.
Try making the pink lemonade version for a baby girl shower, or any kind of ladies meeting. Just substitute pink lemonade and pink food coloring (optional).
What’s your favorite spring/summer dessert recipe?