Recipe courtesy of Ree Drummond
Raspberry Lemonade Freezer Pie
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- Level: Easy
- Total: 2 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 570
- Total Fat
- 27 g
- Saturated Fat
- 15 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 11 g
- Cholesterol
- 164 mg
- Sodium
- 470 mg
- Level: Easy
- Total: 2 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 570
- Total Fat
- 27 g
- Saturated Fat
- 15 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 11 g
- Cholesterol
- 164 mg
- Sodium
- 470 mg
Ingredients
Crust:
Filling:
To Serve:
Directions
Special equipment:
an 11-by-2 1/2-inch springform pan- For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
- For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
- Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
- Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
- To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.
