Sunday, May 13, 2012

Mom's Lemonade Pie

In honor of Mother's Day, I decided to make my mom a dessert that she use to make when I was little, Lemonade Pie. My mom likes to spend her free time reading and quilting, not baking. This pie is perfect because it is quick and painless. It's very creamy and refreshing.

For this pie you can purchase a pre-made graham cracker crust, or easily make one.
Graham cracker crusts can easily be made gluten free as well. Gluten free graham crackers and graham cracker crumbs are available and delicious.

To make one follow these instructions:
Graham Cracker Crust
Preheat oven to 375
Crush graham crackers to equal 1 1/2 cups. (use same measurement for gluten free)
Place in a small mixing bowl.
Add 1/4 cup sugar and mix well.
Melt 6 Tbsp. butter and add to crumb mixture. Mix well, I use a fork.
Press crumb mixture firmly on bottom and up sides of 9" pie plate.
Bake 7 minutes or until edges are lightly browned.
Let cool completely before adding any filling.
This recipe can also be chilled instead of baked for this or other types of pies.

Mom's Lemonade Pie
1 graham cracker crust
1 can condensed milk
1- 6oz can frozen lemonade concentrate, thawed
1- 8oz tub whipped topping (like cool whip)

In a large mixing bowl combine condensed milk and lemonade. Mix well.
Fold in whipped topping.
Pour into graham cracker crust.
Chill up to 4 hours or overnight or until thoroughly chilled. Pie will remain very soft and creamy, but will set.
Slice into 8 servings, and serve immediately.

Weight watcher points are 11 points for each serving.

Another tip from mom...sometimes the 6 oz frozen lemonade concentrate is hard to find. So she suggests buying the the larger size and make two pies, freeze one, and enjoy a tasty frozen version of this pie on another day.

I hope you enjoy a delicious, mouth watering piece of one of my mom's favorite desserts!

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