Tiny New York Kitchen: Lemonade Pie

Lemonade pieBy Victoria Hart Glavin of Tiny New York Kitchen

Lemonade Pie is the perfect summer dessert. It’s so easy to make and is loaded with a sweet & tart citrus flavor. Frozen lemonade is one of the secrets to this pie’s fast and creamy filling.

Ingredients:

Crust:

2 Cups Crushed Graham Cracker Crumbs

1/4 Cups Sugar

8 Tablespoons Butter (Melted)

Filling:

2 Cups Heavy Cream

14 Ounces Sweetened Condensed Milk (Chilled)

16 Ounces Frozen Lemonade Concentrate (DO NOT THAW)

Garnish:

Lemon Slices (Optional)

Preheat oven to 350 degrees. To make crust: In medium-size bowl combine graham cracker crumbs, sugar, and melted butter. Press graham cracker mixture firmly on bottom and sides of 9 inch pie plate.  Place in oven and bake 7 minutes.  Remove from oven and cool completely.

To make filling: Chill medium-size bowl. Remove bowl from freezer and add heavy cream. With beaters on high, beat until stiff peaks form. Set aside. In separate medium-size bowl combine condensed milk and frozen lemonade concentrate.  Gently fold lemonade mixture into whipped cream. Pour filling into cooled crust.  Place, uncovered, in freezer for 8 hours or overnight.  About an hour before serving, garnish with lemon slices if you wish. Let pie come to room temperature for about 10 minutes before cutting.  Serves 8

Prep Time: 20 Minutes
Cook Time: 7 Minutes
“Work With What You Got!”


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

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