Pink Lemonade Pie


Graham Cracker Crust
  • 1 1/2 cups finely crushed graham crackers (20 squares)
  • 1/3 cup butter or margarine, melted
  • 3 tablespoons sugar
  • 1 quart (4 cups) vanilla ice cream, softened
  • 1/2 can (12-oz size) frozen pink lemonade concentrate, thawed
  • 1 container (4 oz) frozen whipped topping, thawed
  • Red food color, if desired
  • Lemon or lime peel, if desired


1 _ Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.

2 _ In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.

3 _ Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.