Wouldn’t it be delicious to have a lemonade pie tucked in your freezer, ready and waiting for a rewarding treat?!

Ingredients:

  • 1 1/2 cups finely crushed graham crackers (20 squares)
  • 1/3 cup margarine or butter, melted
  • 3 tablespoons sugar
  • 1 quart (4 cups) vanilla ice cream, softened
  • 1 can (6 ounces) frozen lemonade concentrate, thawed
  • Few drops yellow food color, if desired
  • Grated lemon or lime peel, if desired

Instructions:

  1. Heat oven to 375°F. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9×1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
  2. In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
  3. Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.

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