READ REPLIES

Patricia - Ohio

This is a pink lemonade pie that was my daughter's favorite. I've lost the recipe and would really like to make it again. Thanks.

Recipe: Pink Lemonade Pie

Kim, WA

Pink Lemonade Pie

2 graham cracker pie crusts
2 small cans frozen pink lemonade
1 medium Cool Whip
1 can Eagle Brand sweetened condensed milk

Mix ingredients and pour into pie crusts. Chill in
refrigerator.

Lemonade Pie

1 can Eagle Brand milk
1 small can frozen lemonade
1 (8 oz.) pkg. Cool Whip
1 graham cracker crust

Blend milk, lemonade and Cool Whip well. Pour into
graham cracker crust and keep refrigerated.
Note: If you want a pink pie, add 1 drop of red food color or use pink lemonade.

Recipe(tried): Pink Lemondade Pie

LaDonna/OHIO

PINK LEMONDADE PIE

1 Pie Crust Shell (frozen, store bought)
1 Envelope KNOX Unflavored Gelatine
1/4 cup cold water
1 can (6-oz) frozen lemonade concentrate, thawed
3/4 cup sugar
1 cup PET Evaporated Milk
Few drops of red food coloring

Bake pie crust shell, as package directs. Cool. Soften Knox gelatine in cold water. Add lemonade concentrate. Stir constantly over low heat until gelatine dissolves, 3 or 4 minutes. Stir in sugar until dissolved. CHILL until completely cool. Chill PET evaporated milk in refrigerator tray* or metal pan, until ice crystals begin to form around edges. Beat cold milk in chilled 1-1/2 quart bowl of electric mixer at high speed until stiff. fold in cooled gelatine mixture and food coloring. Pour into pie crust shell. Chill until firm, 3 to 4 hours.

in regards to the 'refrigerator tray' instruction. This recipe was used when the ice cube tray was a metal tray with the drop in insert with hand lever to release the cubes.

*In regards to the 'refrigerator tray' instruction.
Hmmm...this recipe is older than I thought! This may not be the original recipe you are seeking, Patricia, but it is a nice LIGHT dessert, to follow a heavier meal or refresh you on a hot summer day. I would purchase a ready-made graham cracker crust and use it with great results; and the chocolate cookie crust is not too shabby either.

Recipe: Sky-High Lemon Icebox Pie for Patricia

Gladys/PR

Sky-High Lemon Icebox Pie
Posted by LupusOhio

9-inch pie shell, baked
4 egg yolks
2/3 cup sugar
Pinch of salt
4 tablespoons lemon juice (more for tart flavor)
Grated rind of 2 lemons
3/4 tablespoon unflavored gelatin
1/3 cup cold water
4 egg whites
2/3 cup sugar
1/2 pint cream, whipped
Lemon slivers

Place egg yolks, 2/3 cup sugar, salt and lemon juice in top of double boiler; cook over boiling water, stirring until thick; add lemon rind and gelatin which has been soaked in cold water for 5 minutes. Let mixture cool. Beat egg whites until stiff; slowly add 2/3 cup sugar. Beat until creamy. Fold egg whites into cooled lemon mixture. Place in baked pie shell, sky-high; chill at least 6 hours or overnight. Top with whipped cream. Garnish with lemon slivers.

SERVES: 8

Recipe(tried): Pink Lemonade Pie (Borden's)

Elly, Ohio

Hi Patricia,
This recipe is from a cookbook titled Borden Great American Pies. I have made it several times and everyone liked it, I do however omit the coconut, since not everyone in my family likes coconut.

PINK LEMONADE PIE

9" baked pastry shell (I have also used a graham cracker crust with great success)
8oz. package cream cheese, softened
14 0z. can Eagle Brand sweetened condensed milk
6 oz. can pink lemonade concentrate, thawed
Red food coloring, optional
4 oz. container cool whip, thawed (1 3/4 cups)
1/2 cup pink tinted coconut*

In large mixer bowl beat cheese until fluffy. Gradually beat in condensed milk, until smooth.
Stir in lemonade concentrate and food coloring, if desired.
Fold in cool whip. Pour into prepared crust, chill 4 hours or until set. Garnish with coconut if desired, refrigerate leftovers.

*To tint coconut: In small plastic bag or a bowl, combine 1/2 cup flaked coconut,1/2 tsp. water, and 2 drops red food coloring; shake or mix well.

Recipe(tried): Lemonade Pie

Canada

I make the same sort of pie, but slightly different.

Lemonade Pie

1 (6 oz) can frozen lemonade concentrate, thawed
1 (12 oz) tub Cool Whip, thawed
1 pint vanilla ice cream, softened

Mix together and add a few drops of yellow food coloring if you want it to look yellow - else it'll just be white. Spoon into a graham cracker crust and freeze covered for at least 4 hours. Remove from freezer 20 to 30 minutes before serving so pie will soften enough to slice.