Lemonadepiea Recipes

Steps:

• In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.

Steps:

• In a large bowl, combine milk, lemonade concentrate and food coloring if desired. Fold in the whipped topping; spoon into crust. Chill until ready to serve. Garnish with lemon slices and mint if desired.

Steps:

• Use mixer and mix the first three ingredients until fluffy.
• Pour into ready made crust.
• Refrigerate until firm. I let it set overnight.
• This can also be made with limeade and/or chocolate cookie crusts.

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
• For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
• Sprinkle with a little candied lemon peel and serve!

Steps:

• In a large mixing bowl, beat the cream cheese until smooth.
• Gradually beat in milk until blended.
• Beat in lemonade concentrate.
• Fold in whipped topping and food coloring if desired.
• Pour into crust. Cover and refrigerate until set for 2-3 hours.

Steps:

• In a large bowl, mix lemonade, crushed pineapple, and sweetened condensed milk. Fold in whipped topping. Pour filling into pie crust, and freeze. Serve frozen.

Steps:

• In a food processor, combine the flour, freeze-dried strawberries, sugar, and 1 teaspoon of salt. Pulse until the strawberries are fully incorporated into the flour.
• Add the butter and pulse until it breaks down into pea-sized pieces. Do not over-mix.
• Add the ice water 1 tablespoon at a time, pulsing between each addition, until the dough just holds together.
• Transfer the dough to a clean work surface and divide into 2 discs, one slightly larger than the other. Cover with plastic wrap and chill in the refrigerator while you prepare the filling.
• In a medium pot over medium heat, combine the sliced strawberries, lemon curd, and a pinch of salt. Bring to a light boil, stirring occasionally.
• Add the cornstarch slurry and simmer for 5-10 minutes, or until the filling thickens. Remove from the heat and let cool.
• Preheat the oven to 350°F (180°C).
• Remove the larger disc of dough from the fridge and sprinkle with flour. Roll out to about ⅛ inch (3 mm) thick and transfer to a greased 9½-inch (24-cm) pie dish, pressing down to form the bottom crust. Cut off any excess dough around the edges and set aside. Chill the bottom crust while you roll out the top.
• Roll out the smaller dough disc. Cut 6 1-inch-wide (2-cm) strips from the dough and place on a parchment-lined baking sheet. Combine all of the excess dough, re-roll it, and use a cookie cutter to cut out shapes of your choosing. Add to the baking sheet and chill the strips and shapes for 5 minutes.
• Remove the bottom crust from the fridge and poke holes all over the bottom with a fork. Pour the strawberry filling into the crust.
• Lay 3 of the dough strips vertically and evenly spaced across the top of the pie, and lay the other 3 horizontally. Place a cutout shape at the intersection of every vertical and horizontal strip. Trim the edges of the dough, then crimp with a fork all the way around.
• Brush the crust with the beaten egg, then sprinkle with turbinado sugar.
• Bake for 30-40 minutes, or until the crust is golden brown.
• Let cool, then chill in the refrigerator until ready to serve.
• Enjoy!

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.