Frozen Lemon Pie
Frozen Lemon Pie takes approximately 25 minutes from beginning to end. For 54 cents per serving, you get a side dish that serves 6. One serving contains 215 calories, 2g of protein, and 9g of fat. 6 people were impressed by this recipe. Head to the store and pick up lemonade concentrate, graham cracker crumbs, vanillan ice cream, and a few other things to make it today. It is brought to you by Taste of Home. Overall, this recipe earns an improvable spoonacular score of 5%. Try Frozen Lemon Pie, Frozen Lemon Pie Pops, and Frozen Lemon Gingersnap Pie for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Ingredients:
2 tablespoons plus 2 teaspoons butter, melted
3/4 cup graham cracker crumbs (about 12 squares)
Grated lemon peel, optional
1/3 cup thawed lemonade concentrate
2 tablespoons sugar
1 cup vanilla ice cream, softened
1-3/4 cups whipped topping
2 drops yellow food coloring, optional
Equipment:
springform pan
bowl
wire rack
Cooking instruction summary:
Directions In a bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 6-in. springform pan. Bake at 375° for 6-8 minutes or until the crust is lightly browned. Cool crust completely on a wire rack. For filling, in a bowl, beat lemonade concentrate and food coloring if desired for 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping. Spoon into prepared crust. Freeze until solid, about 2 hours. Remove from the freezer 10-15 minutes before serving. Garnish with lemon peel if desired. Yield: 6 servings. Originally published as Frozen Lemon Pie in Cooking for One or Two Cookbook2003, p288 Nutritional Facts One piece (prepared with reduced-fat margarine, reduced-fat graham crackers, low-fat frozen yogurt and reduced-fat whipped topping) equals 190 calories, 6 g fat (3 g saturated fat), 3 mg cholesterol, 122 mg sodium, 32 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 6-in. springform pan.
2. Bake at 375° for 6-8 minutes or until the crust is lightly browned. Cool crust completely on a wire rack.
3. For filling, in a bowl, beat lemonade concentrate and food coloring if desired for 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping. Spoon into prepared crust. Freeze until solid, about 2 hours.
4. Remove from the freezer 10-15 minutes before serving.
5. Garnish with lemon peel if desired.
Nutrition Information:
covered percent of daily need
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