Lemonade or Limeade Cream Pie

inAmerican Recipes, Dessert Recipes, Recipes, Summer Recipes
  • YIELDS | 8 SERVINGS
  • PREP TIME | 25 MINS
  • CHILL TIME | 4-6 HRS

This pie recipe is a take on the Pink Lemonade Pie from a magazine article I read many years ago. It is refreshing, tangy, and sweet thanks to the frozen juice concentrate. It comes together in minutes, and after a rest in the fridge, it checks all the boxes: easy, delicious, and crowd-pleasing. Plus you can freeze it to make a wonderful ice cream pie!

Ingredients

  • 20 cream filled vanilla or lemon sandwich cookies
  • 1 cup corn flakes cereal, crushed
  • 1/2 teaspoon Kosher salt
  • 5 tablespoons unsalted butter, melted
  • 2 cups heavy cream, divided
  • 1 cup Greek yogurt or sour cream
  • 14-ounce can sweetened condensed milk
  • 1 can frozen lemonade or limeade concentrate, partially thawed
  • 3 tablespoons confectioner’s sugar, divided
  • Lemon or lime zest and thin slices lemon or lime, for garnish, optional

Instructions

  1. Place cookies, corn flakes, and salt in a food processor; pulse until finely ground. Add butter; pulse until mixture resembles coarse crumbs, 4 to 6 pulses.
  2. Spoon into a 9-inch deep-dish pie plate, firmly pressing into bottom and up sides of dish. Freeze, uncovered, until firm, about 15 minutes.
  3. Meanwhile, beat 1 1/2 cups heavy cream in a large bowl with a hand mixer on high-speed until stiff peaks form, about 3 minutes. Set aside, uncovered, at room temperature.
  4. Beat Greek yogurt or sour cream in a separate large bowl on high speed until creamy, about 1 minute.
  5. Add condensed milk, lemonade or limeade concentrate, and 1 tablespoon sugar.
    Beat on low speed until just combined. Gently fold in whipped cream until just combined.
  6. Remove crust from freezer. Spoon filling into crust, spreading evenly.
  7. Refrigerate, uncovered, until set, at least 4 hours and up to 12 hours.
  8. Beat remaining 1/2 cup heavy cream in a large bowl with a hand mixer on medium speed until slightly thickened and foamy. Add remaining 2 tablespoons sugar and beat on high-speed until stiff peaks form, about 2-3 minutes
  9. Spoon whipped cream into center of pie. Top with lemon or lime zest, and a few thin slices of lemon or lime for garnish, optional.

Notes

  • If you are short on time, substitute any non-dairy whipped cream topping, such as cool whip for the heavy cream.
  • This pie tastes fantastic frozen too. I make the filling and freeze on its own, or freeze leftover filling, and serve as “ice cream” with fresh berries.