Wednesday, July 15, 2009

FROZEN LIMEADE PIE


This was the perfect dessert for July 4th. Refreshing, tart, cold, it was a family hit. Very easy to make and I even made the graham cracker crust--nice and thick. And instead of the candied lime peel that's called for in the recipe, I grated lime zest on top. Mmmm, good.

FROZEN LIMEADE PIE

Ingredients
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
Limeade filling:
1 (12-ounce) container whipped topping, thawed
1 (14-ounce) can sweetened condensed milk, chilled
1 (6-ounce) can frozen limeade concentrate, defrosted
1 tablespoon lime zest
Candied lime peels, for garnish

Directions
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and up sides of a 9-inch pie plate. Bake for 7 minutes and let cool completely.

In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lime peels when ready to serve.

Recipe from Down Home with the Neelys

2 comments:

  1. sounds yummy and delish. I'll have Molly make it since I'm lame in the kitchen.

    ReplyDelete