RASPBERRY LEMONADE FREEZER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
- For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
- Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
- Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
- To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.
RASPBERRY LEMONADE
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 4
Steps:
- Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
- Fill mason jars with ice cubes and top them off with the lemonade.
RASPBERRY-LEMONADE PIE RECIPE
Try something new with this Raspberry-Lemonade Pie Recipe. This sweet and tangy Raspberry-Lemonade Pie Recipe includes a crunchy graham cracker crust.
Provided by My Food and Family
Categories Fruit Desserts
Time 4h15m
Yield 16 servings or 2 pies, 8 servings each
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in lemonade concentrate, then gelatin until blended.
- Add COOL WHIP and berries; stir gently until blended. Pour into crusts.
- Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.5528 g, Sugar 0 g, Protein 2 g
RASPBERRY LEMONADE PIE
This recipe was from Southern Living May 2007. Very refreshing in the hot summer weather! (For a pink lemonade pie just substitute pink lemonade concentrate for the regular lemonade concentrate and omit the raspberry preserves.) Cooking time does not include the freezer time of 4 hours.
Provided by Little Suzy Homemak
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the first 3 ingredients in a large bowl until smooth. Fold in whipped topping.
- Pour into crust; freeze for 4 hours or until firm. Garnish with raspberries and fresh mint if desired.
Nutrition Facts : Calories 425.6, Fat 16.9, SaturatedFat 10.1, Cholesterol 16.9, Sodium 195.1, Carbohydrate 65.5, Fiber 0.5, Sugar 57.7, Protein 5.3
FROZEN RASPBERRY LEMONADE PIE RECIPE
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
- In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
- In a food processor blend the raspberries and sugar together until smooth.
- Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
- Cove the pie pan with foil and freeze for about 3 hours.
- Thaw slightly before serving.
- (You will have a little lemon filling left over after filling your pie crust)
CREAM CHEESE RASPBERRY LEMONADE PIE
Not too tart, not too sweet cream cheese lemonade pie. Beautifully cool and refreshing dessert for a hot summer day.
Provided by melmac
Categories Desserts Pies No-Bake Pie Recipes
Time 4h10m
Yield 8
Number Of Ingredients 7
Steps:
- Beat cream cheese using an electric mixer until fluffy. Add condensed milk and lemonade; mix well. Stir in 1 cup frozen raspberries. Pour mixture into the graham cracker crust. Chill for 4 hours. Top each slice with whipped topping and a few thawed raspberries.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 69.4 g, Cholesterol 47.5 mg, Fat 22.4 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 11.1 g, Sodium 318 mg, Sugar 57.4 g
LEMON-RASPBERRY RIBBON PIE
"Raspberries have always been a temptation for me, so this simple recipe is a treasure," Amy Griffith writes from Plover, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 397 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 201mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.
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