SUMMER LEMONADE PIE (makes 8 servings)
1 can (6 oz) frozen lemonade concentrate - part thawed
2 cups softened vanilla ice cream
1 tub whipped topping - thawed
1 graham cracker crust
1. Beat lemonade concentrate in large bowl on low speed with electric mixer for about 30 seconds.
2. Add ice cream 1 cup at a time, beating until well blended. (This is my ice cream "softening" before I added it to electric mixer bowl.)
4. Spoon into crust, making a pretty top with rubber spatula. (I don't know how "pretty" mine turned out, but it worked!)
5. Freeze 4 hours or overnight until firm. Let stand at room temperature when ready to eat until pie can be sliced with a knife. Enjoy by your pool on a hot summer day!
THAT'S IT!! Told you it was SUPER EASY!!
A few things I learned along the way...
1. Anne made hers with Breyer's Vanilla ice cream and I must admit that hers tasted better. The generic tasted fine (REALLY it did), mine just seemed a little more sour.
2. She had a container of water next to her when she cut the pie. She would dip the knife in between cuts, this rinses it AND allows for easier slicing of a frozen pie (GENIOUS!).
3. You can substitute lime juice concentrate for the lemonade concentrate if you want a key lime flavored pie. My husband thought you could then put cherry pie filling on top for a "cherry limeade" pie. Hmmm...not sure about that, but it might be worth a shot!
4. When I put it in the crust, we had some leftover. I thought I would make popsicles for the kids. Just wanted to let you know that this DID NOT work!! ;) The ice cream is too soft and the stick just pulls right out. Thinking a better option would be to put in cups and freeze, then give the kids graham cracker sticks to dip in it and eat!!