Lemonade Pie

By á-46

Ingredients

• Pie Filling:
• 1 box Graham cracker crumbs
• 6 TBS soft butter
• 2 C heavy cream
• 3 TBS sugar
• 1 TBS vanilla extract
• 1 12oz can frozen lemonade consentrate
• 1 14 oz can sweetened condensed milk - chilled
• Rasberry Sauce:
• 12 oz fresh rasberries
• 3 TBS sugar
• 2 TBS water
• 2 tsp cornstarch

Preparation

Step 1

Melt butter.
Make pie shell using a spring pan. Combine graham cracker crumbs and melted butter and press about 3/4 way up sides of pan.

Puree rasberries and 3 TBS sugar for the sauce. Strain mixture thru a sieve, disgard seeds. Bring to boil in saucepan over med-high heat.

Combine water and cornstarch in a small bowl for the slurry. Whisk slurry into boiling rasberry mixture. Boil 1 min to thicken slightly to eliminate cornstarch taste. Transfer to bowl and chill.

Beat cream , 3 TBS sugar and vanilla in large bowl on medium speed to stiff peaks.

Whisk together consentrate and condenced milk in a seperate bowl until just combined.

Fold whipped cream into consentrate mixture to combine. Transfer into crust.

Drizzle 1/4 C cold rasberry sauce over filling. Swirl a knife through the sauce to marble. Cover pie with plastic wrap and freeze until solid 8-24 hours. Thaw 30 minutes in frig before serving.