Pink Lemonade Pie Recipe
Ingredients
| 1 cup evaporated skim milk | ||
| Unflavored gelatin | 1 | |
| Water | 2 Tablespoon | |
| 1 6-ounce can pink lemonade concentrate, defrosted | ||
| 1 8-ounce carton low-fat lemon yogurt | ||
| Sugar | 4 Tablespoon | |
| 1 tablespoon grated lemon rind | ||
| Red food coloring | 6 Drop | |
| Vanilla extract | 1 Teaspoon | |
| 1 recipe Mrs. Park's Piecrust or 1 9-inch pie shell, baked and cooled | ||
Directions
Place evaporated milk in a plastic bowl in freezer just until ice crystals begin to form around edges.
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.
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.
Chef
