Chef Dad's Lemonade Cream PiePosted: Updated:
Chef Dad’s Lemonade Cream Pie
"Good Morning Arizona!"
Sunday, April 29, 2012
1 Graham Cracker Pie Crust* (found in your grocers Baking Goods section)
3/4 Cup Frozen Concentrated Lemonade (thawed)
1/2 Can of Sweetened Condensed Milk
8 oz. Tub Cool Whip® (found in your grocers’ freezer section, thawed)
4 Drops of Yellow Food Coloring (optional)
In a large bowl, combine your lemonade concentrate with the sweetened condensed milk and green food coloring.
Use a whisk to combine then add your Cool Whip.
Use a spatula to fold everything together then pour mixture into your pie shell.
Use the spatula to smooth out the top then place into your refrigerator for at least 4 hours and up to overnight before serving.
*If using the larger “2 Extra Serving” pie crust, use 1 cup of concentrated lemonade,3/4 can of sweetened condensed milk and 2 tubs of cool whip.Cooks
Notes: The food coloring gives your mixture a bit more of a lemonade appearance, but will taste the same either way. We are using concentrated lemonade, not water mixed lemonade. You want it straight from the can. You can quick thaw the frozen concentrate by putting the sealed container in a large bowl of warm water for 20-30 minutes.