Lemonade Ice Cream Pie
Makes Two (2) Pies
This delicious pie for a hot summer picnic was served by good friend Jill on Father’s Day 2004. You should make these pies a day ahead of your event. Simplicity itself, this pie will profit by the quality of its ingredients.
2 fresh graham cracker pie crusts
½ gallon vanilla ice cream, softened (French vanilla is best)
1 12-ounce can of frozen lemonade concentrate, thawed
1 16-ounce tub of frozen whipped topping, thawed
thin lemon slices and mint leaves as garnish
Graham Cracker Crusts: 1. Mix three (3) cups of crushed graham crackers with ½ cup sugar and 2/3 cups melted unsalted butter until the texture of course meal (use a food processor). 2. Press half of the mixture into each of two 9- or 10-inch pie pans. 3. Bake at 375 degrees for 8 to 10 minutes. 4. Put the cracker crusts in the freezer for at least two hours.
Preparation: 1. Put the softened ice cream, thawed lemonade, and 2/3 of the whipped cream in a large bowl and mix well. 2. Pour half of the mixture into each of the crusts and spread evenly. 3. Put the pies back into the freezer for an hour to firm up. 4. Spread the remaining whipped cream on top of each pie. 5. Cover with tightly with plastic wrap and freeze for at least four hours (over night is better).
Presentation: Serve garnished with a lemon slice and a sprig of mint leaves. Substitute orange juice for lemon for variation.
Richard Wottrich
usadsi@mindspring.com
