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A favorite recipe for limeade pie

December 29, 2009|By ELLEN FOLKMAN / St. Petersburg Times

Limeade pie is a favorite of many cooks. Donna Lesser of Tampa, Fla., has been making it for 30 years. She says it's a great last-minute dessert.

This limeade pie whips up quickly, but you must consider about a two-hour refrigeration time before serving.

Be sure to completely combine the limeade and sweetened condensed milk. This will take longer than you think. (I used a wire whisk with great success.)

You may be tempted to stir the Cool Whip to combine it more quickly. Do not do this. You will lose the fluffiness of the pie.

Overall, this is a good substitute for key lime pie. For a different taste, frozen lemonade concentrate can be substituted for the limeade.

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LIMEADE PIE



1 (6-ounce) can frozen limeade concentrate, thawed
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) container frozen whipped topping, such as Cool Whip, thawed
1 (9-inch) graham cracker piecrust

Mix limeade and sweetened condensed milk in a large bowl. Fold in whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours. Serve.

Serves 8.

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