Pink Lemonade Pie

Submitted by Julie Twitchell

This recipe has been around for a long time. I love to serve it at family parties in the Summer. And it is super easy.

(2)  9 inch prepared graham cracker pie crust
(2) 1.5 quart vanilla ice cream
12 oz. concentrated pink lemonade
red food coloring (optional)

Soften ice cream and lemonade by bringing it out of the freezer for about 15 minutes. In a large mixing bowl(I use my Kitchen Aid), mix ice cream and the concentrated juice until well blended and smooth. Add food coloring if desired. Pour into each pie crust and level the top. Freeze for 6 hours or overnight. You will not need to pull it out of the freezer in advance. It will be soft enough to cut through because of the pink lemonade.

Cook's Note: You could make this with a 9 x 13 rectangle, but I like the presentation better in a round pan.

Printable Version

Fresh Strawberry Pie

Submitted by Nicole Loscher

2-3 pints strawberries
1 Cup sugar
3/4 Cup water
3 TB cornstarch
dash salt
red food coloring (optional)
1 nine inch pie crust, baked and cooled
8 oz. Cool Whip

1. Wash and steam strawberries. Use 2/3 Cup of the softest strawberries. Mash in a sauce pan and add 3/4 cup water. Boil for 3 minutes.Remove from heat.
2. Measure and add enough water to make 1 cup. Set aside.
3. Put 1 cup of sugar and a dash of salt in saucepan and mix in 3 tablespoons cornstarch. Add juice slowly back in and stir until smooth. Cook, stirring constantly, until thick and clear. Cool.
4. Slice berries into baked pie crust. Spread cooled glaze over and around strawberries. Spread cool whip over glazed strawberries. Serve immediately!

Cook's Not: Do not mix berries and glaze until the last possible minute. The crust will get soggy and the berries get runny. Enjoy!