Refrigerator Lemonade Pie Recipes

REFRESHING FROZEN LEMONADE PIE RECIPE

Steps:

• Gather the ingredients.
• With an electric mixer or in a blender , beat together the lemonade and condensed milk. Fold in the whipped topping.
• Spread the mixture in the graham cracker pie crust. Cover and freeze overnight or until completely set.
• Take the pie out of the freezer about 15 minutes before serving time. Enjoy!

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!

LEMONADE PIE

Steps:

• Crust:
• Crush graham crackers in food processor until fine, add to medium bowl
• Add sugar and salt, stir to combine
• Melt butter in microwave safe bowl, stir to cool
• Add butter to graham crackers and mix until well combined
• Press mixture into pie shell
• Chill in refrigerator for at least 2 hours **
• Filling:
• In a large bowl, stir sweetened condensed milk, lemonade concentrate and zest until well combined
• Fold in whipped topping
• Pour mixture into prepared graham cracker crust
• Chill in refrigerator at least 6 hours or overnight

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.

RASPBERRY LEMONADE FREEZER PIE

Steps:

• For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
• For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
• Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
• Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
• To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.

NO-BAKE LEMON ICEBOX PIE

Steps:

• In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
• In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
• Serve with whipped cream if desired.

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.

REFRIGERATOR LEMONADE PIE

Steps:

• Mix all ingredients except for whipped topping.
• Fold ingredients into the whipped topping.
• Pour into pie crust.
• Refrigerate until chilled.

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.

CRYSTAL LIGHT NO BAKE LEMONADE PIE

Steps:

• Mix pudding and milk.
• Mix tub of Crystal Light with Cool Whip and combine with pudding.
• Pour into pie crusts.
• Refrigerate.

REFRIGERATOR LEMON MARGARITA PIE

Steps:

• Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
• Press crumb mixture into an 8-inch pie dish to form a crust.
• Whisk eggs and sweetened condensed milk together in large saucepan.
• Stir lemon juice and tequila into the egg mixture.
• Slowly bring egg mixture just to a boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly.
• Pour egg mixture into prepared pie dish.
• Whisk sour cream and white sugar together in a bowl until well mixed.
• Spoon sour cream mixture over lemon pie.
• Refrigerate for at least 1 hour before serving.

LEMON ICEBOX PIE WITH FROZEN LEMONADE

Steps:

• Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping. Pour into the pie crust and refrigerate for 2 hours. Serve garnished with lemon zest.