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Hello everyone!
I hope you are having a nice weekend and you have managed to keep yourself free from sunburn and mosquito bites. We’ve had a bit of both around here. But, what can you expect! The glorious summer time is upon us, and heat is all around.
Sunburns and mosquito bites
are a small price to pay for beautiful sunshine,
playing at the beach,
swimming with cousins,
riding bikes,
pot luck bbq’s,
reading a good book,
grilling your food,
and eating this fabulous Frozen Pink Lemonade Pie.
This recipe comes from my dear Mother. It was one of our favorite summer desserts growing up.
Hope you enjoy it as much as we have!
Frozen Pink Lemonade Pie
Time: 30 minutes prep + 6 hours freezing time
Yield: 2 pies
Recipe from my mom, Pam Willahan
*Note: This recipe makes 2 pies but can be easily be made in a 9×13 pan. Just half the recipe and you are good to go. It is however a bit tricky to half the lemonade concentrate. I always seem to add too much and it ends up being zippy. Super zippy. So, I like to make use 2 cartons of ice cream (as listed below) and 2 pie tins instead of the 9×13 pan.
2 1.5 quart containers vanilla ice cream (the regular size)
1 large can Pink Lemonade Concentrate
5 drops red food coloring (optional)
2 1/2 C graham cracker crumbs (2 packages)
1/2 C sugar
1/2 C + 2 T melted butter
dash of salt
Making graham cracker crumbs is super easy if you have a mini food processor. They can be found at any Walmart store for under $10. I use mine a lot. A VERY lot and highly recommend purchasing one if you don’t already own one. If you don’t have a mini-food processor you can smash the graham crackers by placing them in a gallon sized freezer zip lock bag, zipping it up tight and crushing the grahams with a rolling pin. Just roll it over the top now…don’t go using the rolling pin as a hammer. Unless you’ve got some anger issues. Then, I guess this is as good a time as any to get those feelings out.
1. Take your ice cream out of the freezer to let it soften just a bit while you make the crust. Combine graham cracker crumbs, sugar, butter, and dash of salt in a small mixing bowl. Smash all the ingredients together with a fork until well combined. Press them into each pie plate. You can shape the crumbs into the corners with the bottom of a measuring cup.
2. This is about what the ice cream should look like. You certainly don’t want it to be totally melted. Just softened a bit.
3. Place the softened ice cream, food coloring and frozen concentrate into a large mixing bowl, or your Kitchen Aid. Be careful here, if you don’t have the Professional Sized Kitchen Aid you won’t be able to fit all of it in, and your Kitchen Aid will start to cry. Seriously…it will be too much for the poor girl. Treat the KA with respect now. You can easily use a large bowl, and some hand held beaters.
4. Mix the ice cream, lemonade, and food coloring together until nice and smooth.
5. Pour half of the ice cream mixture into each pie crust. Wrap with plastic wrap and freeze for at least 6 hours.
6. When you are ready to serve, let the pie sit out of the freezer for about 10 minutes so it is easier to cut. Enjoy!
Your pie is the prettiest I have ever seen! It sound pretty tasty, too!
Yum! I remember this growing up too, and I was just telling my girls about it the other day. I'm thinking I should make it soon. So cool and refreshing! Thanks for sharing all of your great recipes! You have gotten me out of my cooking rut…My family thanks you!
Your pie looks delicious and is the perfect summer treat! Great blog you have also and I will enjoy looking at your recipes!
I can never decide, when reading your recipes, if I like the food or your commentary better. Today was a(nother) tie. The pie looks amazing, and I loved the part about the crust/anger issues. Thanks for the giggle! (and the recipe, too!)
Sounds wonderful, just perfect for summer!
This was a summer favorite when I was growing up. Thank you for sharing!
that looks so light, fresh, and yummy. guess i'd better pick up some pink lemonade concentrate at the store….
My mom used to make this for me when I was little but I haven't had it in years… with my daughter's sweet tooth I'll bet she will love it. Thanks so much for reminding me!
Here, for the first time ever, I reveal my seecrt recipe fot the perfect lemonade (not too sweet, not too bitter):You’ll need:6 lemons1 cup sugar (200 gr., less if you like it bitter)8 cups of boiled water-You could use the same cup you used for the sugar or you could use a normal coffee mug.Instructions:Zest the lemons. Add sugar + boiling water + zest in one glass or metal cup (cools faster), give it a good stir. Leave it to cool down.On the other side, squeeze the lemons, keep the juice of the lemons in the fridge.Drain the zesty sugary water until there are no zest left in. Add cold lemon juice, give it a good stir. Keep it in the fridge until it properly cools down (2 hours or so).Serve with a lot of ice + a few leaves of fresh mint or basil.Now, it’s not a seecrt anymore.
This was awesome!! I fed it to some friends this weekend and they LOVED it! It was very refreshing and hit the spot. Thanks!!
I loved this recipe! I think next time I make it, I'm going to put a small layer of sliced up strawberries or raspberries over the crust, before I add the icecream on top. Give it a little extra somethin, somethin. thanks Jamie!