Lemonade Pie Ii Recipes

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.

LEMONADE PIE

Steps:

• In a very large bowl, stir sweetened condensed milk into thawed whipped topping. (Do this by hand, DO NOT use a mixer - an electric mixer can cause the whipped topping to fall which will result in a dense or even runny pie.)
• Next, fold in lemonade concentrate.
• Divide the filling between the two pie crusts and chill for at least 3 hours, but preferably overnight. (Trust me, it's going to be A LOT of pie filling, but keep piling it on there. If it's impossible to fit it all in there, just be excited that you've made yourself a little snack with what's leftover!)

LEMONADE PIE

Steps:

• In a large mixing bowl, beat the cream cheese until smooth.
• Gradually beat in milk until blended.
• Beat in lemonade concentrate.
• Fold in whipped topping and food coloring if desired.
• Pour into crust. Cover and refrigerate until set for 2-3 hours.

SLICE OF LEMON PIE II

Steps:

• Combine sugar, flour, and salt.
• Cream in the butter.
• Beat in the eggs one at a time until mixture is smooth.
• Add lemon zest, lemon slices, and water.
• Pour into unbaked pie crust and cover with a top crust.
• Bake at 400 degrees F for about 35 minutes, until crust is golden brown.
• Let cool.

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.