Pink Lemonade Pie

pada tanggal
I made seven purple lemonade pies this morning. honestly, they weren’t all red lemonade—a few have been strawberry guava. That’s the best issue approximately this recipe—you can use whatever fruit juice listen you preference—cherry cranberry, peach mango, cranberry pear . . . in your grocer’s freezer case there may be an great array of frozen fruit juice concentrates. They’re all game for this dessert.
We’ve been making red lemonade pies and their cousins for years now. We’ve tweaked the recipe alongside the manner however basically, it’s the identical. We use a unique pan now, a brand new silicone springform pan that’s less difficult to sue and makes for nicer, neater, higher-looking slices. 
these pies are truely delicious. they may be frozen, almost ice cream pies, and don’t require baking (unless you choose to bake the crust for 8 to 10 minutes) so they're best for summer time. since all people loves them, they’re terrific for guests or a family event. They may be made beforehand. Get the pan! begin making scrumptious desserts.


ingredients
For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 4 tablespoons butter

For the Filling

  • 1 8-ounce packet of cream cheese, softened
  • 1 14-ounce can sweetened condensed milk
  • 3/4 cup pink lemonade concentrate (not mixed with water)
  • 2 tablespoons lemon juice (fresh or bottled)
  • AmeriColor Red Red food coloring or equal

For the Topping

  • 1/3 cup shredded coconut
  • red food coloring
  • 1 cup whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
Method

For the Crust

  1. blend the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. blend till the crumbs have absorbed the butter and the mixture is uniform.
  2. Press the crumbs across the lowest of the pan and up the perimeters. We’ve found the usage of a consuming glass to press the crumbs up the perimeters works well.
  3. Bake for eight to ten mins at 350 stages. (If it’s a warm July day, you may choose now not to bake the crust. A baked crust holds collectively better because the heat melts the sugar to help maintain the crumbs together.)

For the Filling

  1. using the whip attachment and your stand-type mixer or with a hand-held electric powered mixer, blend the cream cheese until softened. Pour within the sweetened condensed milk very slowly whilst mixing to avoid clumps, scraping the bowl as you cross.
  2. Slowly upload the lemonade listen and lemon juice and maintain beating. color with purple meals coloring as preferred.
  3. Pour the mixture into the pie shell or springform pan and vicinity it in the freezer at the same time as you blend the topping.

For the Topping

  1. area the coconut in a small plastic zip top bag. upload a drop of meals coloring and seal the bag, trapping air internal. Shake till the coconut turns red.
  2. Whip the cream till stiff, including the sugar and vanilla inside the technique.
  3. Wait till the pie filling is slightly stiff on top, and gently spoon the cream over the pie filling. Garnish with the purple coconut.
  4. Freeze the pie until firm. Slice the pie with a warm, wet knife for smooth cuts.
Read another my recipe :

Savory Cheddar Herb Biscotti





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