RASPBERRY LEMONADE PIE

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Raspberry Lemonade Pie image

This recipe was from Southern Living May 2007. Very refreshing in the hot summer weather! (For a pink lemonade pie just substitute pink lemonade concentrate for the regular lemonade concentrate and omit the raspberry preserves.) Cooking time does not include the freezer time of 4 hours.

Provided by Little Suzy Homemak

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

14 ounces sweetened condensed milk
6 ounces frozen lemonade concentrate, partially thawed
3 tablespoons seedless raspberry preserves
8 ounces frozen whipped topping, thawed
6 ounces prepared graham cracker crusts

Steps:

  • Whisk together the first 3 ingredients in a large bowl until smooth. Fold in whipped topping.
  • Pour into crust; freeze for 4 hours or until firm. Garnish with raspberries and fresh mint if desired.

Nutrition Facts : Calories 425.6, Fat 16.9, SaturatedFat 10.1, Cholesterol 16.9, Sodium 195.1, Carbohydrate 65.5, Fiber 0.5, Sugar 57.7, Protein 5.3

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