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Pink Lemonade Pie Recipe
|Evaporated milk||1 Cup (16 tbs)|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Pink lemonade concentrate||6 Ounce, Defrosted (1 Can)|
|Low fat lemon yogurt||8 Ounce (1 Carton)|
|Grated lemon rind||1 Tablespoon|
|Red food coloring||6 Drop|
|Vanilla extract||1 Teaspoon|
|Piecrust/9-inch pie shell, baked and cooled||1 (Mrs. Parker's)|
Serving size: Complete recipe
Calories 2297 Calories from Fat 723
% Daily Value*
Total Fat 81 g124.5%
Saturated Fat 36.4 g182.2%
Trans Fat 0 g
Cholesterol 87.8 mg
Sodium 1440.6 mg60%
Total Carbohydrates 343 g114.3%
Dietary Fiber 4.4 g17.7%
Sugars 214.9 g
Protein 61 g121.4%
Vitamin A 14.4% Vitamin C 123.4%
Calcium 114.4% Iron 19.1%
*Based on a 2000 Calorie diet
Let gelatin and water stand in a large glass measuring cup for 5 minutes for gelatin to soften.
Stir in lemonade concentrate.
Heat in a small saucepan over medium-high heat (or in microwave on high for 3 minutes) to dissolve gelatin.
Set aside for 5 minutes to cool.
Stir in yogurt, sugar, lemon rind and food coloring.
Pour into a bowl, cover and chill in refrigerator until partially set.
Remove chilled milk from freezer and whip until stiff.
Add vanilla extract to whipped milk just until mixed.
Mix one-third of whipped milk into lemonade mixture, then fold in remainder.
Pour into cool pie shell, cover and refrigerate several hours, or until firm.