Easy Lemonade Stand Pie Recipes

FROZEN LEMONADE PIE

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 LEMONADE PIE

Steps:

• Heat oven to 375°F. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
• In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
• Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.

EASY BOOZY LEMONADE PIE

Steps:

• Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight.
• Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge.

LEMONADE STAND PIE

Steps:

• Stir drink mix and water until dissolved.
• Beat lemonade mixture and ice cream in a large bowl with hand mixer or using stand mixer, on low speed until blended.
• Gently fold in cool whip until smooth.
• Poor into pie crust and freeze until firm, about 4 hours.

LEMONADE PIE III

Steps:

• In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.

LEMONADE STAND PIE

Steps:

• Add water to drink mix in large bowl; stir until dissolved. Add ice cream; beat with mixer until blended. Whisk in COOL WHIP. Freeze, if necessary, until mixture is thick enough to mound.
• Spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut. Serve with berries.

LEMONADE PIE

Steps:

• In a large bowl, combine milk, lemonade concentrate and food coloring if desired. Fold in the whipped topping; spoon into crust. Chill until ready to serve. Garnish with lemon slices and mint if desired.

EASY LEMON PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
• In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

LEMONADE STAND PIE

Steps:

• Beat lemonade concentrate in large bowl with electric mixer on low speed about 30 seconds.
• Spoon in ice cream, beat until well blended.
• Gently stir in whipped topping till smooth.
• Freeze, if necessary, until mixture will mound. spoon into crust.
• Freeze 4 hours or overnight,
• Let stand at room temperature.15 minutes or until pie can be cut easily.
• Garnish wish additional whipped topping, lemon slices and fresh mint leaves.

LEMONADE STAND PIE

Steps:

• Stir drink mix and water in large bowl until dissolved.
• Add ice cream.
• Beat with electric mixer on low speed until well blended.
• Gently stir in whipped topping until smooth.
• Freeze, if necessary, until mixture will mound.
• Spoon into crust.
• Freeze 4 hours or overnight until firm.
• Let stand at room temperature 15 minutes or until pie can be cut easily.
• Garnish with lemon slices.
• Store leftover pie in freezer.

EASY LEMONADE STAND PIE

Steps:

• Add water to drink mix in large bowl; stir until dissolved. Add ice cream; beat with mixer until well blended. Whisk in COOL WHIP. Freeze, if necessary, until mixture is thick enough to mound.
• Spoon into crust.
• Freeze 4 hrs. or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut.

EASY PINK LEMONADE PIE

Steps:

• Preheat oven to 350°. Combine crushed crackers and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 15-18 minutes. Cool completely on a wire rack., Combine strawberries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer strawberry mixture to a food processor or blender; pulse until smooth. Microwave gelatin on high until melted, about 10 seconds; stir into strawberry mixture., Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and strawberry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with lemon slices.,

TANGY LEMONADE PIE

Steps:

• Prepare gelatin according to package directions. Chill until almost set. Transfer to a blender or food processor. Add cream cheese and lemonade mix; cover and process until smooth. Pour into crust. Refrigerate overnight. Serve with whipped topping.

LEMONADE ICEBOX PIE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.