Tuesday, July 6, 2010

Strawberry Lemonade Pie


For the 4th of July this year, everyone wanted a cold dessert.  I made this Strawberry Lemonade Pie from Cuisine Magazine.  Since it was frozen, it was the perfect thing to cool us off (it was a really hot day!). It was also surprisingly simple to make.  If you don't like lemons and strawberries, you can easily replace the lemonade concentrate with limeade concentrate and/or use raspberries, blueberries or even cherries, depending on your preference!  My girls really liked it, but the adults thought it might be a touch too tart, so you can reduce the amount of lemonade to get it just the way you like it.


Strawberry Lemonade Pie

For the Crust:
9 oz. vanilla wafers
1/4 c. packed mint leaves
6 tbsp. butter (melted)


For the strawberry sauce:
12 oz. fresh strawberries strawberries
3 Tbsp. sugar
2 Tbsp. water
2. tsp. corn starch


For the filling:

2 c. heavy cream
2 tbsp. sugar
1 tbsp. vanilla
1 can of sweetened condensed milk
1 can of frozen concentrate (reduce if you don't like things really tart)

Preheat oven to 350. Place vanilla wafers and mint in a food processor and run until fine crumbs.  while running, add melted butter and run until starting to stick together and clump.  Remove from processor and press into spring form cake pan (I used the side of a ramekin to press the crumbs about 3/4 up the side of the pan - it worked wonderfully).  Cook  for about 8 - 10 minutes or until just starting to turn golden.  Allow to cool completely.

Puree strawberries in a food processor with sugar.  Strain out seeds.  Put strawberry mixture in a pan over medium/high heat until boiling.  Combine corn starch and water to make a slurry.  Add slurry to strawberry mixture and allow to boil for 1 minute.  Put in the refrigerator to cool.  I put it in a bowl of ice in the freezer to speed up the cooling process.

Beat cream, sugar, and vanilla on medium speed until stiff peaks form.  In a separate bowl, mix sweetened condensed milk with lemonade concentrated until just combined and not soupy (if you add the entire can of lemonade, it will be very tart.  If you don't want it super tart, reduce it to 3/4 to 1/2 a can of lemonade - we liked the extreme tartness).  Fold in whipped cream mixture.  Pour into cooled crust. Drizzle about 1/4 cup of the cooled strawberry mixture over the top of the pie.  With a skewer, swirl over the pie (I barely touch the pie and make figure eight motions to swirl). Cover with plastic wrap, letting the plastic settle on the top and place it in the freezer over night.  

When you are ready to serve, you may want to place the pie in the refrigerator for 10 minutes or so to soften the crust, but it does melt quickly, so be careful not to leave it out of the freezer too long.  Unmold and Enjoy!


In the spring form pan before going in the freezer.
After freezing over night, the pie is solid enough to eat.




3 comments:

  1. This is such a beautiful looking pie and it does sound refreshing. I love the idea of the mint leaves in the crust. Divine!

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    Replies
    1. Love this pie, its a summer time favorite

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