Frozen Lemonade Pie
Vanilla wafers make a sweet crust, but graham crackers and lemon sandwich cookies work as well.
Makes: 16 servings (one 9-inch pie); Total time: 35 minutes + cooling and freezing
|FOR THE CRUST, PROCESS:|
|9||oz. vanilla wafers (about 70 wafers)9 oz.|
|1⁄4||cup packed fresh mint leaves1⁄4 cup|
|6||Tbsp. unsalted butter, melted6 Tbsp.|
|FOR THE SAUCE, PURÉE:|
|12||oz. fresh raspberries12 oz.|
|3||Tbsp. sugar3 Tbsp.|
|2||Tbsp. water2 Tbsp.|
|2||tsp. cornstarch2 tsp.|
|FOR THE FILLING, BEAT:|
|2||cups heavy cream2 cups|
|3||Tbsp. sugar3 Tbsp.|
|1||Tbsp. vanilla extract1 Tbsp.|
|1||can frozen lemonade concentrate (12 oz.)1 can|
|1||can sweetened condensed milk, chilled (14 oz.)1 can|
Preheat oven to 375°. Coat a 9-inch springform pan with nonstick spray.
For the crust, process vanilla wafers and mint in a food processor until sandy. With the machine running, drizzle in butter and continue processing until mixture clings together.
Press crumbs into bottom and half to three-quarters of the way up the sides of the prepared pan. Tamp down crumbs with the bottom of a measuring cup.
Bake crust until browned and set, 8–10 minutes. Remove pan from oven and let cool completely.
For the sauce, purée raspberries and 3 Tbsp. sugar. Strain mixture through a fine mesh sieve; discard seeds. Bring to a boil in a saucepan over medium-high heat.
Combine water and cornstarch in a small bowl for the slurry. Whisk slurry into boiling raspberry mixture. Boil 1 minute to thicken slightly and eliminate cornstarch taste. Transfer to a bowl and chill.
Beat cream, 3 Tbsp. sugar, and vanilla in a large bowl with a hand mixer on medium to stiff peaks.
Whisk together concentrate and condensed milk in a separate bowl, just until combined.
Fold whipped cream into the concentrate mixture to combine; transfer to cooled crust.
Drizzle ¼ cup cold raspberry sauce over filling. Swirl a skewer or knife through the sauce to marble. Cover pie with plastic wrap and freeze until solid, 8–24 hours. Thaw pie 30 minutes in the refrigerator before serving.
Per serving: 337 cal; 20g total fat (11g sat); 63mg chol; 113mg sodium; 40g carb; 0g fiber; 4g protein
Once the butter is added, process the wafer crumbs only until the mixture begins to cling together.
A small measuring cup is an ideal tool to press the crumbs into the edges and up the sides of the pan.
Whisk condensed milk with concentrate just until combined. Stop whisking before it gets soupy.
Drizzle the raspberry sauce randomly around the top of the pie for easier swirling and marbling.
For the easiest slicing, dip a long-bladed knife into hot water and wipe clean before cutting each slice.