Frozen Pink Lemonade Pie
A graham cracker crust filled with a frozen whipped lemonade mixture.
Servings: 12 slices
- 10 sheets graham crackers finely crushed
- 5 tablespoons (70 grams) butter melted
- 1/4 teaspoon salt
- 2 tablespoons (24 grams) sugar
- 1 cup heavy whipping cream
- 12 ounces frozen pink lemonade concentrate thawed
- 14 ounces sweetened condensed milk
Preheat the oven to 350 degrees (F). Spray a pie plate with non-stick spray. Set aside.
In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand. Be sure you break up any chunks that might have formed.
Firmly press the graham cracker mixture into the pie plate using the bottom of a cup.
Bake the crust for 8-10 minutes or until golden brown. Remove from oven and allow to cool completely.
In a large bowl with a hand mixer whip the heavy whipping cream to stiff peaks. Be sure not to overmix.
Gently fold in the melted pink lemonade concentrate and the sweetened condensed milk until fully combined.
Pour the mixture into the cooled crust. Place in freezer for 2 hours or until fully frozen.
Serving: 1slice | Calories: 251kcal | Carbohydrates: 32.2g | Protein: 3.7g | Fat: 12.6g | Saturated Fat: 7.3g | Cholesterol: 38mg | Sodium: 202mg | Potassium: 152mg | Fiber: 0.4g | Sugar: 23.6g | Calcium: 106mg | Iron: 1mg