Thursday, July 12, 2012

Easy Lemonade Pie


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


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.

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