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| FREEZER LEMON PIE | |
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1 (13 oz.) can evaporated milk 1 1/4 c. graham cracker crumbs 1/3 c. butter, melted 1 (6 oz.) can frozen lemonade concentrate, thawed a bit 1/4 c. sugar In an 8 x 8 inch baking pan, freeze the undiluted evaporated milk until ice crystals appear at the edge of the milk, about 30 minutes. Meanwhile, in a 9 inch pie plate, combine crumbs and butter, and press the mixture to the bottom and sides of the pie plate. In a large bowl, at high speed, beat chilled milk until stiff peaks form. Slowly beat in lemonade concentrate and sugar. Pour into pie plate and freeze. Let stand at room temperature 5 minutes for easier cutting. | |
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Note: I found the milk doesn't get the stiff peaks until you add the sugar but I whipped up the chilled milk till I thought it had doubled in volume then added the sugar whipped to peaks then added the lemonade and poured into a pre-made graham cracker crust. It was very light and was the perfect volume to fill the crust to full and then some.