Saturday, June 12, 2010
I Call it Pucker Pie
For those who joined me this week at my Razzleberry Lemonade Diary class we each had a slice of pink lemonade pie. The pie is perfect for summer and super easy. Here is the recipe for you to try at your next gathering.
Pink Lemonade Pie
1 - box Lorna Doone shortbread cookies finely crushed
1 - cube butter, melted
Blend the cookies and butter and gently press into a 9" pie pan. Bake at 350 degrees for 6 minutes.
1 - 8 ounce package cream cheese, softened
3/4 cup pink lemonade concentrate, thawed
4 drops red food coloring (optional)
1/4 cup granulated sugar
1 - 8 ounce tub of Cool Whip
Beat the cheese and sugar until smooth. Slowly add the lemonade concentrate and food coloring then beat until combined. Fold in the Cool Whip. Pour into the cooled crust and freeze for 30 minutes. Transfer to the refrigerator until ready to serve. Best when made the day before.