Lemonade Pie V Recipe - Allrecipes.com
Lemonade Pie V Recipe
  • READY IN ABOUT hrs

Lemonade Pie V

Recipe by  

"This is an easy ice cream pie with great lemon flavor!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
  3. In a large bowl, mix until creamy the ice cream, lemonade and whipped topping. Spread mixture into pie crust, then place in freezer for 20 minutes. Serve pie after it has set.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2008

Refreshing, easy to make pie. Great for hot summer days. It is kind of disappointing to see that the most highly rated review says that it tastes processed. None of the ingredients are "homemade" and if you are making a pie that has all processed ingredients, it will not taste natural. I prefer the taste of homemade foods, but like this treat and knew, even before making it, that it wouldn't taste like I whipped everything together on my own. If you want it to taste less processed: create your own graham cracker crust with crushed graham crackers and melted butter, use the juice from fresh squeezed lemons rather than frozen lemonade, use all-natural ice cream and whip whipping cream and a small amount of sugar together for the topping.

 
Most Helpful Critical Review
Mar 23, 2003

This is an unappetizing pie with a processed taste. It is neither impressive to serve nor pleasing to the palette. I do NOT recommend this pie at all. Perhaps the exception is if you are working with a child who is just learning about pies / cooking.

 

39 Ratings

May 26, 2008

I just started making this recipe with a few easier adjustments. I use 1 package of lemonade kool-aid, one can of sweetened condensed milk, and one small container of kool whip. Stir the lemonade into the condensed milk until dissolved and fold in half of the kool whip. Pour into the crust of your choice and top with the other half of the kool whip. There is no need to freeze, just refridgerate for an hour or you can have it right away if your condensed milk is cold. This comes out perfect every time and is cheaper and quicker.

 
Mar 20, 2007

It was a hit! I made it a day ahead and it set up perfect for the next day (and the lemonade flavor really set up nice since it sat overnight) Made it for dessert at a BBQ, very light & refreshing. I used a little more lemonade concentrate than the recipe called for to make it extra lemony & tart. It was devoured at the BBQ and lots of compliments. I needed 2 pies so I doubled the recipe- 1/2 gal ice cream, 12 oz lemonade concentrate and 16 oz of cool whip and I ended up w/ 2 pies and more left over, I could have gotten 3 maybe 4 pies out of this?! Will definately make this over & over again and share w/ others. I'd like to try it w/ limeade also as some other reviewers mentioned. Thanks for sharing this recipe!

 
Mar 28, 2003

we used limeade instead & it was great

 
Jul 27, 2009

I have been making this frozen pie for about a year now - got it from another site. Most of the time I use frozen vanilla yoghurt which gives it a smoother taste and also, I feel, healthier. Certainly does not detract from the taste. Frozen lime juice is excellent too with a chocolate crust. I also top the lemon version with either raspberry sauce or blueberry sauce. No leftovers that is for sure.

 
Jun 24, 2007

I really liked this recipe. I have made a pie like this before but never with the whipped topping and it was a nice addition. I also tried this with limeade and it turned out great. For presentation, I added some green food coloring (just enough so it was a pale green ) and 1/2 lime rounds around the edge of the pie.

 
Jul 02, 2003

Quick & Delicious!

 

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Nutrition

  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 52 g
  • 17%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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