Pink Lemonade Meringue Pie Recipes

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in lemonade and food coloring if desired. Fold in whipped topping., Spoon into pie crust. Freeze for at least 20 minutes. Remove from the freezer 10 minutes before serving. Garnish with lemon and additional whipped topping if desired.

Steps:

• In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.

Steps:

• Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight.
• Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge.

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.
• Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.

Steps:

• Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.
• Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

Steps:

• Preheat oven to 350°. Combine crushed crackers and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 15-18 minutes. Cool completely on a wire rack., Combine strawberries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer strawberry mixture to a food processor or blender; pulse until smooth. Microwave gelatin on high until melted, about 10 seconds; stir into strawberry mixture., Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and strawberry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with lemon slices.,

Steps:

• Preheat oven to 350 degrees.
• Combine sour cream and slightly-beaten egg yolks in a saucepan.
• Stir in pudding mix, lemonade and milk.
• Cook and stir until mixture thickens and boils.
• Remove from heat and spoon into pastry shell.
• Beat egg whites, vanilla and cream of tartar until soft peaks form.
• Gradually add sugar, beating to stiff peaks.
• Spread on top of hot filling, sealing meringue to the edges of the pastry.
• Bake for 12-15 minutes.
• Cool and chill.
• Note: Meringues- How to Make Them Perfect: Separate eggs while cold.
• Use a deep, narrow bowl and electric mixer.
• Add salt and cream of tartar when foamy.
• Add sugar when whites hold soft peaks.
• Bake on highest rack in oven.
• Cool baked meringue at room temperature, then refriegerate if necessary.

Steps:

• For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch tart pan with cooking spray.
• Add the flour, butter and confectioners' sugar to a food processor and pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and pulse until the dough comes together.
• Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack while you make the filling.
• For the lemon curd: Meanwhile, whisk the lemon juice, granulated sugar, milk, whole eggs and yolks in a medium saucepan over medium heat until well combined. Add the butter and cook, stirring continuously, until the mixture thickens and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form; set aside.
• For the strawberry puree. Blend the strawberries in a blender until fully pureed. Strain the puree through a fine-mesh strainer into a small saucepan to remove the seeds. Add the granulated sugar and lemon juice, bring to simmer and simmer, stirring often, until the puree is syrupy and yields about 1/4 cup, about 15 minutes. Let cool slightly.
• Add the strawberry puree to the lemon curd and mix until fully combined. Pour into the cooled crust and smooth with a spatula. Bake until the curd is set, 15 to 20 minutes. Let cool slightly on a rack, about 30 minutes, then refrigerate, uncovered, until completely cool, about 2 hours.
• For the meringue: Fit a metal bowl over a pot with about an inch of simmering water (make sure the bowl does not touch the water). Put the granulated sugar, cream of tartar and egg whites into the bowl and hand whisk until the sugar is fully dissolved and the whites are warm to the touch, 3 to 3 1/2 minutes. Test the mixture by rubbing it between your fingers to make sure it's not grainy. Transfer to a stand mixer with a whisk attachment, add the vanilla extract and whip, starting on a low speed and gradually increasing to high, until the mixture forms stiff, glossy peaks, about 4 minutes. Transfer the meringue to 2 piping bags fitted with different-size star tips. Pipe the meringue in a decorative pattern on top of the tart, leaving some of the pink filling showing.
• To serve: position an oven rack in the top position and preheat the oven to broil. Broil the tart until the meringue is toasted, 30 seconds to 1 minute. Garnish with curled strips of lemon zest.

Steps:

• Mix pudding and milk.
• Mix tub of Crystal Light with Cool Whip and combine with pudding.
• Pour into pie crusts.
• Refrigerate.