Four Ingredient Frozen Lemonade Pie Recipes

FOUR INGREDIENT FROZEN LEMONADE PIE

Steps:

• In a medium bowl, add the cool whip, 6 oz of frozen lemonade concentrate, and sweetened condensed milk.
• Stir until all the ingredients are completely combined.
• Pour into the graham cracker crust.
• Put the lid back on the pie and place into the refrigerator to cool overnight, at least 8 hours. Place in freezer for 10-15 minutes before serving.
• Top as desired and serve.

4-INGREDIENT FROZEN LEMONADE PIE

Steps:

• Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.

LEMONADE PIE RECIPE (NO BAKE, 4 INGREDIENTS)

Steps:

• In a large bowl, stir sweetened condensed milk, lemonade concentrate and zest until well combined.
• Gently fold in whipped topping.
• Pour filling mixture into the prepared graham cracker crust.
• Chill in refrigerator for 6 hours or overnight.

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!

FROZEN LEMONADE PIE

Steps:

• Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
• Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
• About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
• Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

LEMONADE PIE (NO BAKE)

Steps:

• Use mixer and mix the first three ingredients until fluffy.
• Pour into ready made crust.
• Refrigerate until firm. I let it set overnight.
• This can also be made with limeade and/or chocolate cookie crusts.