Frozen Lemonade Pie

I came across a new recipe for Frozen Lemonade Pie in my most recent copy of the Food Network Magazine.  I had some extra whipping cream in my fridge that needed using up, so Grace and I made a treat for daddy to celebrate his last day of school!

This was Grace’s favorite part…using a meat pounder to beat up the graham crackers for the crust!

Then we pressed it into the pan.

(Side note:  Notice her Band-Aid.  She used to be terrified of Band-Aids, and now she loves them.  Go figure.)

Then we made the filling.

Then she helped me “clean up.”

Here’s the finished product.  It was so delicious!  (Of course I had to try a LITTLE!).  I’ll include the recipe here because it was so incredibly easy and a huge hit with my husband who declared it “the perfect summer dessert…so refreshing!”

Frozen Lemonade Pie

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 7 Tablespoons butter, melted
• 2 cups heavy cream
• 1 can sweetened condensed milk
• 1 can frozen lemonade concentrate
• 2 cups berries (raspberries, blueberries, strawberries – any combination)
• 2 Tablespoons sugar
• 1 Tablespoon lemon juice

Preheat the oven to 350 degrees. In a medium bowl, combine the crumbs, sugar and butter. Press firmly on the bottom and sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen concentrate. Gently fold the lemonade mixture into the whipped cream. Pour filling into the crust; freeze overnight.

About an hour before serving, make the topping: toss the berries in a medium bowl with sugar and lemon juice. Set aside until ready to serve.

Let the pie sit out for 10 minutes before cutting. Top each slice with berries.

Food Network Magazine 2009