Marys Lemonade Pie Recipes

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 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 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.

MARY'S SUPER EASY LEMONADE PIE

Steps:

• Mix lemonade and milk together.
• Stir in 2 drops red food coloring and then fold in cool whip.
• Pour into the graham cracker crusts and refrigerate.

PERFECT PARTY PIE

Steps:

• Preheat the oven to 425 degrees F.
• For layer 1: In a large frying pan, pan-fry the red onions in the olive oil for about 2 minutes to soften. Stir in the lentils, tamari (or soy sauce), balsamic vinegar and paprika. Cook for a couple more minutes to infuse flavors. Tip onto a plate and set aside.
• For layer 3: Using the same pan, add the olive oil with the spinach and garlic, cook for about 1 minute, season with the lemon juice and a pinch of salt. Turn off the heat and set aside.
• For assembly: Unroll 1 sheet of the pie dough onto a baking sheet, leaving the dough's parchment paper underneath. Cut away a 1-inch strip from the short side of the pastry sheet to use to make decoration for the top. Do the same with the second sheet of pastry and set the strips to one side.
• Spoon the lentil mixture onto the first pastry sheet, leaving a 1-inch gap around the edge (for sealing later).
• Now drain the jarred red peppers and lay them across to form the second layer.
• Spoon the spinach layer on top of the roasted red peppers, and spread it out evenly.
• Lay the second pie dough sheet over the top.
• Crimp in the edges together all the way around to seal.
• Cut leaf shapes from the strips of pastry with a knife.
• Cut a 1-inch slit in the middle of the pie and arrange the pastry leaves around it.
• Brush with the plant-based milk.
• Bake for 30 to 35 minutes until the dough is crisp and golden brown.
• Serve hot from the oven or at room temperature.

MARY'S LEMONADE PIE

Steps:

• Place the butter in saucepan - melt it. Add the coconut and brown. Pat into a 9 inch pie pan.
• Stir the gelatin with the cold water until dissolved. Then add the boiling water and sugar with the pink lemonade concentrate. Stirring until dissolved. Refrigerate until thick but not set up. Fold in the cool whip. Pour into the crust.
• Refrigerate until served.

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.

SUPER EASY LEMONADE PIE

Steps:

• Mix pink lemonade and sweetened condensed milk until well blended. Fold in Cool Whip. Pour in graham cracker crust. Chill until set.

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.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar and cream of tartar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

CREAMY LEMONADE PIE

Steps:

• Whisk milk and pudding mixes for 30 seconds in a large mixing bowl.
• Add lemonade and whisk for another 30 seconds until thick. Gently stir in cool whip.
• Spoon into crust.
• Refrigerate for 4 hours or until set.
• Garnish with lemon slices.

DESPERATE HOUSEWIVES SECRET LEMON MERINGUE PIE

Steps:

• PIE FILLING: Combine the sugar, cornstarch and salt in the top of a double boiler.
• Slowly add the milk, stirring constantly until the mixture thickens, about 10 minutes.
• Cover the pan and allow to cook 10 minutes longer.
• Stir occasionally.
• Remove from heat.
• Beat the egg yolks in a separate bowl and add about half a cup of the thickened milk.
• Stir this mixture back into the double boiler.
• Cook and stir over boiling water for 5-6 minutes.
• Add the butter, lemon juice and rind; stir together until the butter melts, then remove from the heat.
• Cool this custard, approximately 30 minutes, stirring gently every 10 minutes or so.
• When cool, pour into the pie shell.
• MERINGUE: Preheat the oven to 350 degrees.
• Beat the egg whites with cream of tartar until they are stiff but not dry.
• Beat in the sugar slowly, followed by the vanilla.
• Heap onto the pie and spread with a rubber spatula across the entire crust, then "anchor" the meringue to the edge of the crust. As long as the meringue touches the crust, it won't pull away or shrink in the oven. Use a light back and forth motion of the spatula to make decorative waves in the meringue.
• Bake for 10-15 minutes or until the meringue is delicately browned on top.
• Cool pie at room temperature, approximately three hours. Serve and graciously say "sorry" when people ask for the recipe!