FROZEN LEMONADE PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 8h18m
Yield 8 servings
Number Of Ingredients 7
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
- For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
- Sprinkle with a little candied lemon peel and serve!
EASY STRAWBERRY LEMONADE FREEZER PIE
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into crust., Freeze at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.
Nutrition Facts : Calories 306 calories, Fat 10g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 2g fiber), Protein 1g protein.
STRAWBERRY FROZEN PIE
Quick and easy! You can sub the strawberries with any other fruit you like, and it will come out great either way. You can also sub frozen strawberries if you prefer. This is also good with Oreo® crust too.
Provided by laura
Categories Desserts Pies No-Bake Pie Recipes
Time 2h10m
Yield 16
Number Of Ingredients 5
Steps:
- Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between the 2 pie crusts.
- Freeze pies until solid, 2 to 3 hours.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 43.4 g, Cholesterol 39.1 mg, Fat 26.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 15.2 g, Sodium 292 mg, Sugar 33.5 g
FROZEN STRAWBERRY LEMONADE
Strawberries, lemonade and ice are blended into a refreshing slush. A simple (non-alcoholic) fruity treat, fantastic in any season!
Provided by FULLTON
Categories Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 27.5 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 6.1 mg, Sugar 25.8 g
FROZEN STRAWBERRY LEMONADE PIE RECIPE - (4.3/5)
Provided by AzWench
Number Of Ingredients 9
Steps:
- For the crust, combine butter, crushed graham crackers, and ¼ cup sugar in a large bowl. Stir together until the mixture begins to adhere to itself. You should be able to pinch a small amount at a time and have it stick. If it doesn't, add a Tablespoon of water at a time until it does. Divide the graham cracker crumbs between two 9 inch pie plates, using your fingers to press the mixture evenly across the bottom and up the sides. Place the crusts in the freezer while you make the fillings. Place the egg whites in a clean mixing bowl. Use electric beaters or a stand mixer fitted with the whisk attachment to beat the egg whites on medium speed for 1 minute. Add the lemon juice. Beat on medium high speed for 4 minutes. The mixture will look foamy and limp. Add the sugar, a quarter cup at a time, beating on medium high speed for 1 minute after each addition. The eggs will take about 8 minutes total to whip up completely. Add the frozen strawberries and beat on medium speed until they're broken up and evenly distributed throughout the egg mixture. Fold in the whipped topping. Divide the strawberry mixture evenly between the two pie pans. Cover and freeze for at least six hours or overnight. To serve, drop the pie plate in an inch of hot water for about 30 seconds to help loosen the crust. Then slice and serve. Notes: Since the size and potency of your lemons may vary, I suggest adding the juice of one lemon, taste testing at the end, and then adding the juice of a second lemon if you want it more puckery.
FROZEN STRAWBERRY LEMONADE
Frozen Strawberry Lemonade is the perfect sweet and tangy cold treat to help you stay cool this summer!
Provided by Aimee
Time 5m
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender.
- Blend on high speed until smooth.
- Add a little water as necessary to blend until smooth, and desired consistency is reached.
- Add more sugar as necessary to reach desired sweetness.
FROZEN STRAWBERRY LEMONADE PIE
This frozen strawberry lemonade pie just might be the ultimate summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
- Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
- If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
- In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
- About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
FROZEN RASPBERRY LEMONADE PIE RECIPE
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
- In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
- In a food processor blend the raspberries and sugar together until smooth.
- Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
- Cove the pie pan with foil and freeze for about 3 hours.
- Thaw slightly before serving.
- (You will have a little lemon filling left over after filling your pie crust)
More about "frozen strawberry lemonade pie recipe 435"
FROZEN STRAWBERRY LEMONADE PIE | A TREAT LIFE
From atreatlife.com
Servings 8
Estimated Reading Time 6 mins
- Preheat the oven to 350F/ 177C. Pulse the cookies, pretzels and sugar in a food processor until finely ground. Add the salt and melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 10-12 minutes. Let cool completely on the baking sheet.
- Meanwhile, make the filling: Bring the strawberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes, crushing the fruit as much as possible as it cooks. Strain through a fine-mesh sieve, pressing down on the solids with a rubber spatula to get the most out of the strawberries. (save the solids for a smoothie or to spread on a piece of toast.) Let the strawberry mixture cool in the refrigerator.
- Then in a large bowl, using the whisk attachment of a stand mixer or beaters of a handheld mixer, beat the heavy cream until medium peaks form. Set aside in the refrigerator while you make the rest.
- If the cream cheese is a little stiff, let it soften at room temperature a bit longer. Then beat the cream cheese in the bowl of a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the cold condensed milk and beat until smooth. Add the strawberry puree, the lemon zest and lemon juice and beat until smooth.
FROZEN STRAWBERRY LEMONADE PIE - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.6/5 (82)
Total Time 6 hrs 15 mins
Servings 8
Calories 610 per serving
- For the crust, preheat the oven to 350 degrees F. Finely crush the graham crackers. Stir in the sugar and melted butter and stir until evenly combined. Press the mixture into the bottom and up the sides of a 9-inch or 9.5-inch pie plate. Bake until lightly golden, 10-12 minutes. Remove from the oven and cool completely.
- For the filling, add the chopped strawberries, 1/2 cup sugar, and 2 tablespoons water to a medium saucepan and bring the mixture to a simmer over medium heat. Let the mixture cook for 5-6 minutes until the strawberries are really soft.
- Strain the mixture through a fine mesh strainer, pressing on the solids with a large spoon or spatula (you'll only be using the liquid, not the solids). You should have about 1 cup of strawberry puree. *If you have more, only use 1 cup for the recipe.* Let the syrup cool completely.
- In a large bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese until soft and creamy. Add the sweetened condensed milk and beat until smooth, scraping down the sides of the bowl as needed. Add the cooled syrup, lemon zest and lemon juice and mix until smooth and creamy.
FROZEN STRAWBERRY LEMONADE PIE - STRAWBERRY COOL WHIP …
From thecookierookie.com
Ratings 36
Calories 426 per serving
Category Dessert
- In an electric mixer, combine whipped topping, lemonade concentrate, and sweetened condensed milk with the paddle attachment. Mix until smooth and creamy.
- Pour strawberry mixture over lemonade mixture and swirl into the top using a knife. (You may not need to use all the strawberry mixture, depending on the size of your crust. Pour a bit at a time as to not overflow the crust.)
NO BAKE STRAWBERRY LEMONADE PIE - DAILY DISH RECIPES
From dailydishrecipes.com
4.6/5 (5)
Servings 1
Cuisine Dessert
Total Time 4 hrs 15 mins
KETO FROZEN STRAWBERRY LEMONADE PIE RECIPE | PETE AND ...
From peteandgerrys.com
5/5 (32)
Category Desserts Low Carb
Servings 1
- In a medium bowl, whisk together almond flour, sugar or sweetener, and salt. Stir in melted butter until the mixture begins to clump together. If you would like to add a toasted flavor to your pie crust, see the note below.
- Turn out almond flour mixture into a 9-inch pie pan and press firmly into the bottom and up the sides. Place the pie pan in the freezer while you make the filling.
- In a blender or food processor, combine strawberries, sugar or sweetener, lemon extract, and lemon juice. Puree until smooth.
- In a heatproof bowl set over a pan of barely simmering water, combine the egg yolks and egg. Whisk constantly until thickened, 7 to 10 minutes. Mixture should reach at least 160F on a thermometer.
STRAWBERRY LEMONADE PIE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
5/5 (4)
Total Time 6 hrs 20 mins
Category Dessert
Calories 452 per serving
- Mix graham cracker crumbs and melted butter together. Press crust evenly into a 9" pie dish. Set aside.
- With a mixer, whip heavy cream until soft peaks form. Add in powdered sugar, and whip until it stiffens into the consistency of whipped cream. Gently fold whipped cream into lemonade mixture.
FROZEN STRAWBERRY LEMONADE PIE | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
4/5
STRAWBERRY LEMONADE ICEBOX PIE - A LATTE FOOD
From alattefood.com
Category Dessert
Total Time 6 hrs 20 mins
- Mix graham cracker crumbs and melted butter together. Press crust evenly into a 9" pie dish. Set aside.
- With a mixer, whip heavy cream until soft peaks form. Add in powdered sugar, and whip until it stiffens into the consistency of whipped cream. Gently fold whipped cream into lemonade mixture.
FROZEN STRAWBERRY LEMONADE - AS EASY AS APPLE PIE
From aseasyasapplepie.com
Ratings 4
Category Drinks
Servings 2
Total Time 10 mins
- Prepare the pink sugar. Put some sugar in a zip lock bag and add a drop of red food coloring. Seal the bag and gently massage the sugar with your fingers until the color is mixed through.
- Run the cut side of a lemon wedge around the rim of a glass. Dip the rim into a small bowl of pink sugar and set aside. Repeat with the other glass.
- Put all the ingredients in a blender and blend until the desired consistency is reached. Taste for flavor and sweetness and adjust to your liking.
- Divide the frozen strawberry lemonade between the two glasses and garnish with a strawberry and/or lemon wedge.
STRAWBERRY LEMONADE ICE CREAM PIE - SUGARHERO
From sugarhero.com
4.9/5 (7)
Total Time 1 hr 30 mins
Servings 12
Calories 400 per serving
- Place the butter in a large bowl, and microwave for 45-60 seconds, until melted. Add the graham cracker crumbs and sugar to the melted butter, and stir until everything is well-mixed and the crumbs have the texture of wet sand.
- Press the crumbs into the bottom and up the sides of the tart shell. Press firmly so the shell is stable. Bake at 350 F for 10 minutes, until the graham crumbs are fragrant and the shell just starts to take on a golden color. Cool completely before filling.
- Take the ice cream out of the freezer, and let it sit on the counter for 15-20 minutes, until softened. It should be soft and easy to stir, but not completely melted and liquid.
EASY FROZEN LEMONADE PIE | GRITSANDPINECONES.COM
From gritsandpinecones.com
5/5 (3)
Total Time 8 hrs 22 mins
Category Dessert
Calories 680 per serving
- About an hour before you serve the pie, make the berry topping by tossing the berries with sugar and lemon juice. Set aside until ready to serve.
FROZEN STRAWBERRY LEMONADE PIE | NEIGHBORFOOD
From neighborfoodblog.com
4.4/5 (31)
Total Time 30 mins
Servings 2
- For the crust, combine butter, crushed graham crackers, and 1/4 cup sugar in a large bowl. Stir together until the mixture begins to adhere to itself. You should be able to pinch a small amount at a time and have it stick. If it doesn't, add a Tablespoon of water at a time until it does. Divide the graham cracker crumbs between two 9 inch pie plates, using your fingers to press the mixture evenly across the bottom and up the sides. Place the crusts in the freezer while you make the fillings.
- Place the egg whites in a clean mixing bowl. Use electric beaters or a stand mixer fitted with the whisk attachment to beat the egg whites on medium speed for 1 minute. Add the lemon juice. Beat on medium high speed for 4 minutes. The mixture will look foamy and limp. Add the sugar, a quarter cup at a time, beating on medium high speed for 1 minute after each addition. The eggs will take about 8 minutes total to whip up completely.
- Add the frozen strawberries and beat on medium speed until they're broken up and evenly distributed throughout the egg mixture. Fold in the whipped topping.
- Divide the strawberry mixture evenly between the two pie pans. Cover and freeze for at least six hours or overnight. To serve, drop the pie plate in an inch of hot water for about 30 seconds to help loosen the crust. Then slice and serve.
SWEET TEA AND CORNBREAD: FROZEN STRAWBERRY LEMONADE PIE!
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