Thursday, July 12, 2012

Easy Lemonade Pie



Ingredients:

Graham Cracker Crust:

1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup margarine or butter, melted
3 tablespoons sugar

Lemonade Filling:

1 quart (4 cups) vanilla ice cream, softened
1 can (6 ounces) frozen lemonade concentrate, thawed
Few drops yellow food color, if desired
Grated lemon or lime peel, if desired

Directions:

Heat oven to 375ºF. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.

In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.

Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.

Recipe shared from: http://www.bettycrocker.com/recipes/easy-lemonade-pie/220469dc-98eb-45e1-be16-edb79589013a