Saturday, July 25, 2015
Comfort Food: Pink Lemonade Pie
Here are the cast of characters:
2 1/2 cups of graham cracker crumbs
6 Tablespoons of butter
1 small can of frozen pink lemonade concentrate (thawed)
1 can of sweetened condensed milk
1 small tub of whipped topping (thawed)
A few drops of red food coloring
For the crust:
Pour 2 1/2 cups of graham cracker crumbs in a medium sized bowl. Melt 6 tablespoons of butter in the microwave. Pour the butter into the graham crackers and mix together with a fork. Press the crumb mixture into the bottom of a 9x13 pan.
For the filling:
In a large bowl, mix together the lemonade concentrate and the sweetened condensed milk. Be sure not to cut your tongue on the lid of the can as you lick the lid - yes, I know you do it whenever you open a can of sweetened condensed milk!
Add in the whipped topping. You'll probably need to use a whisk to get it fully incorporated into the milk/lemonade mixture.
At this stage in the process, the mixture is a very pale pink. If you want a "pinker" pink lemonade pie, add some red food coloring.
Mix well to combine the food coloring until you get the desired color. Then pour the filling into the crust.
Sprinkle a few crumbs on top of the pie and put it into the freezer for at least a few hours. Yes, it will be hard to let it set up completely before you want to dig in, but it is so worth the wait. It's supposed to be about 106 degrees here today, so by later this afternoon, we'll be enjoying a piece of this cool, summer dessert.