Frozen Strawberry Lemonade Pie Recipe 435

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FROZEN LEMONADE PIE



Frozen Lemonade Pie image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 8h18m

Yield 8 servings

Number Of Ingredients 7

2 cups graham cracker crumbs
1/4 cup granulated sugar
7 tablespoons butter, melted
One 14-ounce can sweetened condensed milk, chilled
One 12-ounce container whipped topping, thawed
One 6-fluid-ounce can frozen lemonade concentrate, unthawed
1 teaspoon candied lemon peel, for garnish

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



Easy Strawberry Lemonade Freezer Pie image

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

1 container (23.2 ounces) frozen sweetened sliced strawberries, thawed (2-1/2 cups thawed)
1 package (3.4 ounces) instant lemon pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Optional: Additional whipped topping and fresh strawberries

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



Strawberry Frozen Pie image

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

1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
2 (8 ounce) packages cream cheese, softened
2 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed
2 pints fresh strawberries, hulled and sliced, or to taste
2 (9 inch) graham cracker crusts

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



Frozen Strawberry Lemonade image

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

2 cups ice cubes
1 cup water
1 (6 ounce) can frozen lemonade concentrate
5 large fresh strawberries, hulled

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)



Frozen Strawberry Lemonade Pie Recipe - (4.3/5) image

Provided by AzWench

Number Of Ingredients 9

12 Tablespoons butter
24 whole graham crackers, crushed into tiny crumbs (or substitute 4 cups gluten free graham cracker crumbs)
1/4 cup sugar
Water, as needed
3 egg whites (I recommend Davidson's Safest Choice)
Juice of 2 lemons (see note)
3/4 cup sugar
8 ounces whipped topping, thawed
16 ounces frozen strawberries, mostly thawed

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 image

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

1 1/2 to 2 cups frozen strawberries
1/2 cup fresh lemon juice ((this was 3 lemons for me))
1/4 cup sugar ((add more 1 TBS at a time as needed for desired sweetness))

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



Frozen Strawberry Lemonade Pie image

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

12 graham cracker sheets
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1 cup chopped strawberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon water
4 ounces cream cheese, at room temperature
3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream
3 tablespoons strawberry jelly
1 cup strawberries, halved

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



Frozen Raspberry Lemonade Pie Recipe image

Yield 8

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
3 Tablespoons sugar
1/3 cup butter (melted)
1 (3.4 ounce) box instant lemon pudding
2 cups milk
6 Tablespoons lemon juice
1 (8 ounce) package Cool Whip
12 ounces fresh raspberries
2 Tablespoons sugar

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)

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