Strawberry Lemonade Angel Pie Recipes

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5-INGREDIENT STRAWBERRY LEMONADE PIES



5-Ingredient Strawberry Lemonade Pies image

Provided by Stacey Little | Southern Bite

Categories     Dessert

Number Of Ingredients 5

2 (14-ounce) cans sweetened condensed milk
1 (12-ounce) can frozen lemonade concentrate, thawed
3 (8-ounce) containers frozen whipped topping, thawed (Cool Whip)
1 (20-ounce) can strawberry pie filling
2 (6-ounce) (9-inch) prepared graham cracker crusts

Steps:

  • In a large bowl, whisk together the sweetened condensed milk and undiluted lemonade concentrate until smooth. The mixture should thicken slightly.
  • Add the whipped topping and whisk to combine thoroughly.
  • Fold in the strawberry pie filling until well combined.
  • Divide the pie filling evenly between the two crust. This makes a lot of filling and will make for tall pies, so just be cautious. Refrigerate for at least 4 hours or freeze until set, then slice 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 LEMONADE PIE



Strawberry Lemonade Pie image

This lemon meringue pie filled with a homemade strawberry compote tastes like strawberry lemonade - perfect for summer.

Provided by David Dennis

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 3h5m

Yield 9

Number Of Ingredients 20

2 ½ cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup cold unsalted butter, cubed
½ cup cold vegetable shortening
½ cup ice cold water
4 cups hulled and quartered fresh strawberries
1 cup white sugar
½ cup lemon juice
1 ½ cups water
1 ⅓ cups white sugar
½ cup cornstarch
¼ teaspoon salt
5 egg yolks
½ cup lemon juice
3 tablespoons butter
2 tablespoons lemon zest
6 egg whites
¼ teaspoon cream of tartar
3 tablespoons white sugar

Steps:

  • Whisk flour, sugar, and salt together in a large mixing bowl for the crust until well combined. Add butter and shortening and mix until pea-sized crumbs form. Drizzle in water 1 tablespoon at a time and gently mix until dough starts to come together. Turn dough onto a lightly floured surface and pack into a ball. Cut dough in half and flatten into 2 discs. Cover each tightly with plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Roll out 1 piece of dough to fit a pie pan, reserving the second piece for another use. Prick the bottom using a fork to prevent bubbles. Line dough with parchment paper or aluminum foil, making sure to cover bottom and sides. Fill crust with pie weights, dried beans, or dry rice to weigh it down.
  • Bake crust in the preheated oven until golden brown and cooked through, 15 to 20 minutes.
  • Remove crust from the oven, leaving oven on. Remove pie weights and liner and return crust to the oven. Bake 15 to 20 minutes more.
  • Meanwhile, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries are rendered down, 10 to 20 minutes. Remove from heat.
  • Whisk water, sugar, cornstarch, and salt together in a saucepan until dissolved. Reserve 4 tablespoons of cornstarch slurry in a bowl. Heat the saucepan over high heat until mixture turns clear and thickens, about 5 minutes. Add egg yolks, lemon juice, butter, and lemon zest and whisk until butter is melted, about 3 minutes more. Add reserved slurry 1 tablespoon at a time until filling mixture is thick again.
  • Pour hot filling into baked pie crust. Cover filling with strawberry compote.
  • Place egg whites in a large mixing bowl and beat using an electric mixer on high speed until bubbles start to appear. Add cream of tartar and continue to mix on high speed until soft peaks form. Reduce mixer speed to medium and add sugar slowly until fully integrated. Return mixer to high speed and mix meringue until stiff peaks form.
  • Cover pie with meringue fully to seal in all filling.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Bake pie in the preheated oven for 45 minutes until meringue topping is firm and lightly browned. Remove from oven and use a blow torch to toast the peaks to a dark brown.

Nutrition Facts : Calories 670 calories, Carbohydrate 98.7 g, Cholesterol 151.1 mg, Fat 28.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 12.7 g, Sodium 397.1 mg, Sugar 61.5 g

STRAWBERRY-LEMONADE ANGEL PIE



Strawberry-Lemonade Angel Pie image

This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova, but the meringue base is formed into a pretty shell and the strawberry filling is cooked with a little gelatin to make this stunner sliceable.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h20m

Yield Serves 8 to 10

Number Of Ingredients 12

Unsalted butter, softened, for brushing
4 large egg whites, room temperature
1 tablespoon cold water
1/4 teaspoon cream of tartar
1 cup sugar
1/3 cup fresh lemon juice
1 teaspoon unflavored gelatin (from a 1/4-ounce package)
3/4 cup sugar
2 quarts strawberries, hulled and thinly sliced (4 cups), plus more, whole or halved, for garnish
1/4 teaspoon kosher salt (we use Diamond Crystal)
1/4 cup cornstarch
Unsweetened whipped cream, for serving

Steps:

  • Crust: Preheat oven to 300°F with a rack in center. Lightly brush a 9-inch pie dish with butter. Beat egg whites and cold water on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
  • Spread meringue into an even layer along bottom and up sides of prepared pie dish to form crust. (Don't spread past rim, or it will fall over edges during baking.) Bake until crisp and light golden on outside, 40 to 45 minutes. Turn off oven and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
  • Filling: Meanwhile, add enough water to lemon juice to yield 1/2 cup (about 2 tablespoons plus 1 teaspoon). Combine gelatin and 1 tablespoon lemon mixture in a small bowl.
  • In a medium saucepan, combine sugar, 2 cups strawberries, and salt. Using a potato masher, gently mash berries. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until mixture is juicy, about 5 minutes. Whisk cornstarch into remaining lemon mixture; stir into pan with berries and return to a boil.
  • Cook until liquid is very thick and clear, about 1 minute. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until gelatin is fully dissolved, 30 seconds. Remove from heat and let cool 5 minutes. Stir in remaining berries and pour into cooled crust. Refrigerate until set, at least 3 hours or, covered, up to 1 day. Top with whipped cream and whole or halved berries just before serving.

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