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Old Fashioned Lemonade Pie

Submitted by: | Source: Cuisine at Home

Old Fashioned Lemonade Pie


Vanilla Wafer Pie Crust:
9 oz Vanilla Wafers, about 70 wafers
¼ cup Packed Fresh Mint Leaves
6 tsp Unsalted Butter, melted


Preheat oven to 375. Coat a 9 inch springform pan with nonstick spray. Process vanilla wafers and mint in food processor until sandy. With machine running, drizzle in butter and continue processing until mixture clings together. Press crumbs into bottom and half to three quarters of the way up the sides of the prepared pan. Tamp down crumbs with bottom of a metal measuring cup. Bake crust until browned and set, 8 to 10 minutes. Remove from oven and let cool completely.

Lemonade pie filling:

For raspberry sauce:

12 oz. fresh raspberries

3 T. sugar

2 T. water

2 t. cornstarch

For the filling:

2 cups heavy cream

3 T. sugar

1 T. vanilla extract

1 recipe frozen citrus concentrate recipe follows, OR one 12 oz,. can purchased frozen lemonade concentrate

1 can sweetened condensed milk, chilled, 14 oz

Puree raspberries and 3 T. sugar for the sauce. Strain mixture through a fine mesh sieve; discard seeds. Bring to a boil in pan over medium high heat. Mix water and cornstarch in small bowl for the slurry. Whisk slurry into boiling raspberry mixture. Boil 1 minute to thicken slightly and eliminate cornstarch taste. Transfer to a bowl and chill. Beat cream, 3 T. sugar and vanilla in large bowl with hand mixer on medium to stiff peaks. Whisk together concentrate and condensed milk in another bowl just until mixed. Fold whipped cream into the concentrate mixture to combine; transfer to cooled vanilla wafer pie crust. Drizzle 1/4 cup cold raspberry sauce over filling. Swirl a skewer or knife through sauce to marble. Cover pie with plastic wrap and freeze until solid, 8 to 24 hours. Thaw pie 30 minutes in refrigerator before serving.

Frozen Citrus Concentrate:

Heat 3/4 cup sugar and 1/2 cup hot water in pan until sugar dissolves. Stir in 2/3 cup strained fresh lemon or lime juice. Transfer to loaf pan or other freezer safe container. Cover and freeze until solid.

Makes one 9 inch pie