Frozen Strawberry Lemonade Pie Recipe 435

EASY STRAWBERRY LEMONADE FREEZER PIE

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.

FROZEN STRAWBERRY LEMONADE PIE

Steps:

• Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
• Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
• If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
• In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
• About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.

STRAWBERRY LEMONADE PIE

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.

FROZEN STRAWBERRY LEMONADE PIE RECIPE - (4.3/5)

Steps:

• For the crust, combine butter, crushed graham crackers, and ¼ cup sugar in a large bowl. Stir together until the mixture begins to adhere to itself. You should be able to pinch a small amount at a time and have it stick. If it doesn't, add a Tablespoon of water at a time until it does. Divide the graham cracker crumbs between two 9 inch pie plates, using your fingers to press the mixture evenly across the bottom and up the sides. Place the crusts in the freezer while you make the fillings. Place the egg whites in a clean mixing bowl. Use electric beaters or a stand mixer fitted with the whisk attachment to beat the egg whites on medium speed for 1 minute. Add the lemon juice. Beat on medium high speed for 4 minutes. The mixture will look foamy and limp. Add the sugar, a quarter cup at a time, beating on medium high speed for 1 minute after each addition. The eggs will take about 8 minutes total to whip up completely. Add the frozen strawberries and beat on medium speed until they're broken up and evenly distributed throughout the egg mixture. Fold in the whipped topping. Divide the strawberry mixture evenly between the two pie pans. Cover and freeze for at least six hours or overnight. To serve, drop the pie plate in an inch of hot water for about 30 seconds to help loosen the crust. Then slice and serve. Notes: Since the size and potency of your lemons may vary, I suggest adding the juice of one lemon, taste testing at the end, and then adding the juice of a second lemon if you want it more puckery.

FROZEN SUMMER LEMONADE PIE

Steps:

• In a large bowl, mix together the sweetened condensed milk and lemonade concentrate.
• Fold the whipped topping in slowly, keeping as much air in the mixture as possible.
• Spoon into crusts.
• Freeze until firm--I suggest about two hours minimum.
• Remove from the freezer half an hour before serving, to allow the pie to thaw to a creamy state.

FROZEN LEMONADE PIE

Steps:

• Beat milk with a mixer.
• Add lemonade directly from freezer and beat until very thick.
• Fold in whipped topping.
• Pour into crust and freeze.
• Remove from freezer 30 minutes prior to serving.

FROZEN STRAWBERRY LEMONADE

Steps:

• Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.

FROZEN STRAWBERRY PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
• For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
• In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
• To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
• For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

FROZEN STRAWBERRY LEMONADE PIE

Steps:

• Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.