03/11/2013
Lemonade Pie Recipe
This recipe is made in three parts: a graham cracker crust, a lemonade (or other juice concentrate), and cream cheese filling, and a whipped cream topping.
For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter
Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
Press the crumbs across the bottom of the pan and up the sides. We've found using a drinking glass to press the crumbs up the sides works well.
Bake for eight to ten minutes at 350 degrees. (If it’s a hot July day, you can choose not to bake the crust. A baked crust holds together better because the heat melts the sugar to help hold the crumbs together.)
For the Filling
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup yellow lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
AmeriColor yellow food coloring or equal
Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese until softened. Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you go.
Slowly add the lemonade concentrate and lemon juice and continue beating. Color with yellow food coloring as desired.
Pour the mixture into the pie shell or springform pan and place it in the freezer while you mix the topping.
For the Topping
1/3 cup shredded coconut
red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
Place the coconut in a small plastic zip top bag. Add a drop of food coloring and seal the bag, trapping air inside. Shake until the coconut turns yellow..
Whip the cream until stiff, adding the sugar and vanilla in the process.
Wait until the pie filling is slightly stiff on top, and gently spoon the cream over the pie filling. Garnish with the yellow coconut.
Freeze the pie until firm. Slice the pie with a warm, wet knife for smooth cuts.
About the Food Coloring
Regardless of the juice concentrate you use, you’ll want to intensify the color with the addition of food color. We recommend Americolor Professional Food Color Gels. They’re bright, intense—nine times more concentrated than liquids—and easy to apply. They come in 40 colors. The pink pie in the picture was tinted with three drops of Red Red—a great strawberry color.
Choose from 40 professional colors
How to Make the Cousins
You make the cousins just as you do the original but substituting another juice. Taste your filling before adding the two tablespoons lemon juice but you will probably want to use them to balance the fruit flavor against the cream cheese.
Leprechaun Pie
The mixture of lime and cream cheese in this pie is delightful, almost like a key lime
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter
Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
Press the crumbs across the bottom of the pan and up the sides. We've found using a drinking glass to press the crumbs up the sides works well.
Bake for eight to ten minutes at 350 degrees. (If it’s a hot July day, you can choose not to bake the crust. A baked crust holds together better because the heat melts the sugar to help hold the crumbs together.)
For the Filling
1 8-ounce package of cream cheese, softened
1 (14 oz) can sweetened condensed milk
3/4 cup limeade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
green food coloring as desired
Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese until softened. Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you go.
Add the limeade concentrate and lemon juice and continue beating. Color with food coloring as desired.
Pour the mixture into the pie shell and place it in the freezer while you mix the topping.
For the Topping
1/3 cup shredded coconut
Leaf Green food coloring, or equal
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
Place the coconut in a small plastic zip top bag. Add a drop of food coloring and seal the bag, trapping air inside. Shake until the coconut turns green.Pink Lemonade Pie Recipe
This recipe is made in three parts: a graham cracker crust, a lemonade (or other juice concentrate), and cream cheese filling, and a whipped cream topping.
For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter
Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
Press the crumbs across the bottom of the pan and up the sides. We've found using a drinking glass to press the crumbs up the sides works well.
Bake for eight to ten minutes at 350 degrees. (If it’s a hot July day, you can choose not to bake the crust. A baked crust holds together better because the heat melts the sugar to help hold the crumbs together.)
For the Filling
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
AmeriColor Red Red food coloring or equal
Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese until softened. Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you go.
Slowly add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired.
Pour the mixture into the pie shell or springform pan and place it in the freezer while you mix the topping.
For the Topping
1/3 cup shredded coconut
red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
Place the coconut in a small plastic zip top bag. Add a drop of food coloring and seal the bag, trapping air inside. Shake until the coconut turns pink.
Whip the cream until stiff, adding the sugar and vanilla in the process.
Wait until the pie filling is slightly stiff on top, and gently spoon the cream over the pie filling. Garnish with the yellow coconut.
Freeze the pie until firm. Slice the pie with a warm, wet knife for smooth cuts.
