Lemonade PIe

So quick and easy, a creamy, fluffy pie with the tart dreaminess of Key Lime Pie!

Definitely a “throw-back”, this recipe requires a powerful pitching arm to return this pie back to the 1970’s when it was created. But recently, I was reminded by my husband, a devotee to the Lemonade Pie, that it had been years since I had made one.

I was hesitant to post it as the ingredients are very “old-school”, and a modern chef would raise a persnickety eyebrow. But who cares? If you enjoy it, whether most have thrown this recipe out with old magazines, why not?

Evoking an overriding citrusy tartness, you might think of it as a weaker relation to Key Lime Pie. Ridiculously easy, just mix three pre-made ingredients, spoon it into a baked pastry shell and chill.

My husband prefers a canned cherry pie filling on top, which some might consider too heavy, in keeping with the ridiculously easy theme. I prefer a raspberry or strawberry puree, on the tart side. In my 1970’s realm of reasoning, quick, easy and tasty should always be in vogue!

Lemonade Pie

1/2 of a 6-ounce can frozen pink lemonade concentrate, thawed

1 can sweetened condensed milk

1 12-ounce container frozen whipped topping (Cool Whip)

1 pre-baked 10-inch pie crust

1 can cherry pie filling (or strawberry/raspberry puree)

-Place 1/2 can pink lemonade concentrate into a large mixing bowl. Add sweetened condensed milk and stir together. Add whipped topping, slightly thawed. Beat together with a whisk until smooth. (You can let the mixture thaw a bit longer if you are having trouble mixing it.)

-Pour into a completely cooled pie crust and chill for several hours, until lemonade filling is set and can hold its shape when cut. Cut into wedges and serve with cherry filling, strawberry or raspberry puree.

Raspberry Puree
12 ounces fresh or frozen raspberries
1/3 cup sugar
1 tablespoon water
1/2 tablespoon cornstarch squirt of fresh lemon juice

-Puree raspberries in a food processor about 30 seconds.

-Combine cornstarch, water and sugar in a small bowl and stir into puree. Cook in saucepan over medium-high heat until mixture begins to bubble. Continue to stir 2 - 3 minutes longer, until slightly thickened. Stir in lemon juice. Transfer to a bowl and chill for 1 hour. Makes 8 servings.

Prepare a bottom pie crust (homemade or from frozen pie crust dough) and bake until golden, then cool.

Fill cooled crust with whipped lemonade mixture.

Chill until set and serve with cherry or berry topping.