Chewin'

the News

May 2004

Pink Lemonade Pie

Marie Cole, TX

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Makes:  pies	2	4	6	8	10	12
Ingredients:
Cream cheese	4 oz.	8 oz.	12 oz.	16 oz.	20 oz.	24 oz.
Sweetened condensed milk	14 oz.	28 oz.	42 oz.	56 oz.	70 oz.	84 oz.
Frozen pink lemonade concentrate, thawed	6 oz.	12 oz.	18 oz.	24 oz.	30 oz.	36 oz.
Frozen non-dairy whipped topping, thawed	13 oz.	26 oz.	39 oz.	52 oz.	65 oz.	78 oz.
Red food coloring	4 drops	8 drops	12 drops	16 drops	20 drops	24 drops
Graham cracker crust pie shells, 6 oz.	2	4	6	8	10	12

Assembly Directions:

In a large bowl, mix together the cream cheese and sweetened condensed milk.  Add the pink lemonade concentrate.  Fold in the non-dairy whipped topping.  Add the food coloring, adjusting the amount needed until the filling is a pretty pink color.  Pour into pie shells.

Freezing Directions:

Wrap pies first with plastic wrap and then foil.  OR put the plastic lid back on the pie and slide each one into a one-gallon freezer bag.  Seal, label and freeze.

Serving Directions:

Thaw.  Slice and serve.  Keep leftovers refrigerated.

Marie’s Comments:

This recipe is from my mother-in-law.  She is a fantastic cook, and often relies on simple recipes like this that yield great results.  I will never forget the first time I tasted this recipe.  I had never had anything quite like it!  It is so refreshing and cool on a hot day, especially the summer that the temperature reached 110 and the asphalt pavement began to melt.  It is always a hit here in Texas!

For a slightly different flavor, you can use Lime or Lemon frozen juice concentrate in place of the pink lemonade.  Use the appropriate food coloring to match your pie flavor.

Nutritional Info:

Per Serving: 457 Calories; 22g Fat (43.7% calories from fat); 5g Protein; 59g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 306mg Sodium.

Exchanges: 1/2 Lean Meat; 4 Fat; 4 Other Carbohydrates.

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