Janet Groene’s
Lemonade Pie
Summer is just a daydream away. Nothing spells summertime more than lemonade. This pie is a take on the familiar recipe that calls for condensed milk and lemon juice. It’s sweeter, creamier, even more delectable.
Chill or or freeze it. Either way it’s a snap to make in the RV and the perfect punctuation point to end to your next campground fish fry or salmon bake.
6-ounce can frozen lemonade concentrate
14-ounce can sweetened condensed milk
1 tablespoon lemon or lime juice
12-ounce tub of whipped topping
1 large or 2 small graham cracker crusts
Thaw the lemonade just enough to be mix-able. Ditto the whipped topping. Whisk lemonade, condensed milk and lemon juice. Fold in whipped topping and pour into pie crust(s). Chill until firm. If you are freezing it, chill until firm. Then wrap and freeze for up to a month. Thaw 20 minutes before serving. Serves 10 to 12.
See Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com
Lemonade Pie
Summer is just a daydream away. Nothing spells summertime more than lemonade. This pie is a take on the familiar recipe that calls for condensed milk and lemon juice. It’s sweeter, creamier, even more delectable.
Chill or or freeze it. Either way it’s a snap to make in the RV and the perfect punctuation point to end to your next campground fish fry or salmon bake.
6-ounce can frozen lemonade concentrate
14-ounce can sweetened condensed milk
1 tablespoon lemon or lime juice
12-ounce tub of whipped topping
1 large or 2 small graham cracker crusts
Thaw the lemonade just enough to be mix-able. Ditto the whipped topping. Whisk lemonade, condensed milk and lemon juice. Fold in whipped topping and pour into pie crust(s). Chill until firm. If you are freezing it, chill until firm. Then wrap and freeze for up to a month. Thaw 20 minutes before serving. Serves 10 to 12.
See Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com
2 comments:
I wouldnt eat coolwhip if you paid me. Ca you use the real cream in a can?
From a Reader: Don't know, but I also do not use Cool Whip. Try whipping your own whipping cream and add a little sugar as you usually would. Then, add it as you would have added Cool Whip.
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