Hello everyone!
I hope you’re enjoying the weekend and staying safe from sunburn and mosquito bites. We’ve had a mix of both lately, but that’s part of summer: warmth, long days, and plenty of outdoor fun.
Sunburns and mosquito bites are a small price to pay for sunshine, beach days, swimming with cousins, bike rides, potluck barbecues, a good book, grilling, and this delightful Frozen Pink Lemonade Pie.
This recipe comes from my mother and was one of our favorite summer desserts. I 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 Pam Willahan
*Note: This recipe makes 2 pies. It can be made in a 9×13 pan by halving the recipe, but halving frozen lemonade concentrate can be tricky — the flavor can become overly tart. I prefer to use two ice cream cartons and two pie tins as listed.
Ingredients
2 1.5-quart containers vanilla ice cream (regular size)
1 large can pink lemonade concentrate, frozen
5 drops red food coloring (optional, for deeper pink)
2 1/2 cups graham cracker crumbs (about 2 packages)
1/2 cup sugar
1/2 cup + 2 tablespoons melted butter
dash of salt
Making graham cracker crumbs is simple with a mini food processor. If you don’t have one, place crackers in a sealed plastic bag and crush with a rolling pin until fine. A measured, steady rolling motion works best.
Instructions
1. Remove the ice cream from the freezer to soften slightly while you prepare the crust. In a bowl, combine graham cracker crumbs, sugar, melted butter, and a dash of salt. Mix with a fork or spoon until evenly moistened.
2. Press the crumb mixture firmly into two pie plates to form even crusts. Use the bottom of a measuring cup to press the crumbs into the edges and corners for a neat shell.
3. The ice cream should be softened but not melted. It should be scoopable and smooth; if it’s too soft, it will be harder to work with.
4. In a large mixing bowl or stand mixer, combine the softened ice cream, thawed pink lemonade concentrate, and food coloring if using. If your mixer bowl is small, use a large handheld-mixer and bowl instead. Mix until smooth and evenly colored.
5. Divide the ice cream mixture evenly between the two prepared pie crusts. Smooth the tops, cover with plastic wrap, and freeze for at least 6 hours or until firm.
6. When ready to serve, remove pies from the freezer and let sit at room temperature for about 10 minutes to soften slightly for easier slicing. Serve chilled and enjoy.
This no-bake, fruity pie is a refreshing, easy dessert for hot days and summer gatherings. The simple crust and creamy pink lemonade filling are crowd-pleasers and can be prepared ahead of time for convenient entertaining.