Our Easter dessert {pink lemonade pie with raspberries, homemade cool whip, & homemade sweetened condensed milk}

Pink Lemonade Pie. It sounds like it could either be absolutely delicious or not so great. I like pink lemonade. And I really like pie. So, I should like pink lemonade pie, right!?

This is one of those recipes I’ve been wanting to try but the problem is that of the three main ingredients, I don’t want to buy two of them – cool whip (too many chemicals) and sweetened condensed milk (I don’t buy canned foods if I can help it). So I had to spend a little time in the kitchen and get creative. But I got it to work out and the result is a delicious pie in my freezer waiting for Easter lunch! Yum!

homemade cool whip

sweetened condensed milk

milk and oil

pie crust

mixing together pink lemonade pie

pink lemonade pie with raspberries


Pink Lemonade Pie (as written on Mema’s recipe card)

1 large can frozen pink lemonade concentrate

1 can Eagle Brand sweetened condensed milk

1 large container cool whip

1 pie shell, baked

Mix together pink lemonade concentrate and condensed milk. Fold in cool whip. Pour into bake pie shell. Put in fridge or freezer.

Pink Lemonade Pie (as made by Trish)

{with homemade cool whip, homemade sweetened condensed milk, and raspberries}

~ for the cool whip:

1 c. heavy whipping cream

1 tsp. vanilla

3 T. sugar

1 tsp. guar gum (you can also use xanthan gum)

In an electric mixer, mix together whipping cream and vanilla on medium-low speed. Slowly sprinkle in sugar and guar gum as the mixer is going (make sure to do this slowly to prevent the dry ingredients from clumping). Once the ingredients are mixed, put the mixer on medium-high speed and mix for about 6 minutes or until the mixture is as thick as cool whip.

~ for the sweetened condensed milk:

1 c. instant nonfat dry milk

2/3 c. sugar

1/3 c. boiling water

3 T. melted butter (or margarine)

Combine all ingredients in container of electric blender. Process until smooth. Store in refrigerator.

~ for the pie crust (I used a recipe Mema got from her friend Pat Bennett):

2 c. all purpose flour

1 tsp. salt

1/2 c. oil

1/4 c. cold milk (2%)

Put oil and milk in same bowl. Do Not Stir. In a separate bowl, mix together flour and salt. Pour the oil and milk into the flour mixture. Stir with a fork. Refrigerate for about 20 minutes. On a floured surface, roll out to about 1/8-inch thick. Press into a pie plate and prick with a fork. Place a sheet of parchment paper into the pie shell and fill with dry beans or pie weights. Bake at 350 for 10 minutes. Remove the parchment paper & dry beans/pie weights and bake an additional 10 minutes or until golden brown.

~ Putting the pie together:

1 large can frozen pink lemonade concentrate

1 batch of homemade cool whip

1 jar of homemade sweetened condensed milk

1 c. frozen raspberries

1 pie crust, baked and cooled

Mix together pink lemonade concentrate and sweetened condensed milk. Fold in homemade cool whip. Fold in frozen raspberries. Pour into the baked pie crust and put in freezer uncovered. Once the pie has frozen, cover with parchment paper or wax paper.

Serve with fresh raspberries and more homemade cool whip or homemade whipped cream.



A Special Thanksgiving Treat {Strawberry Pie}

I think I have said this before but just in case you missed it, I love pies!  I’ll eat pie any time of the year but for some reason they just taste better during the holidays.  I had planned on making a cherry pie for Thanksgiving (because what is Thanksgiving without a pie!?) but then I saw this strawberry pie recipe in Mema’s collection and the cherry pie became a distant memory.  This is my first attempt at a strawberry pie and I don’t think it could have been any easier.  Delicious too!

strawberry pie with homemade whipped cream

Strawberry Pie

1 8-inch pie crust, baked and cooled

4 T. cornstarch

1 c. sugar

1 c. water

dash salt

3 T. strawberry jello

1 qt. strawberries (I halved mine just to make it easier on the kids)

whipping cream (I made homemade whipped cream which made the pie extra delicious!)

Combine cornstarch, sugar, and salt in a pot.  Add water, a little at a time.  Cook until thick and transparent.  Remove from heat.  Add jello and stir until dissolved.  Cool.

Pour berries into sauce.  Coat all berries and pour into baked pie shell.  Chill at least 3 hours in refrigerator.  Add whipped cream.

Enjoy and Happy Thanksgiving!

Time to start my holiday cooking {Peanut Brittle}

I can’t believe Thanksgiving is already next week!  Time to start my holiday cooking – and I’m starting with peanut brittle.  Why peanut brittle?  Because my mom and I were out and about yesterday and she mentioned peanut brittle somewhere within our conversation. This got me dreaming of the sweet crunchy stuff all day and last night I couldn’t resist any longer.  Fortunately, I had everything I needed and I got to work.

I have never made peanut brittle and was a little curious as to the use of baking soda in a candy.  I quickly found out the reason!  As soon as I added the soda, a most beautiful chemical reaction occurred and it went from ‘runny’ to thick and creamy.  I know baking soda can cause wonderful chemical reactions with vinegar that can clean my home (my toilets are sparkly clean from this reaction!) but I had no idea it would work in candy as well.  I wish my boys had been with me when this happened.  They would have LOVED to see it!

peanut brittle

Peanut Brittle

2 c. white sugar

1 c. white corn syrup

1 T. butter

1/2 c. water

2 c. raw peanuts (I didn’t have raw peanuts so I used some unsalted dry roasted peanuts I had in the pantry)

2 tsp. baking soda

Mix sugar, syrup, & water in a saucepan.  Bring to boil and boil 12 minutes.  Add peanuts.  Stir over high heat until syrup is light golden brown (this took about 7 minutes for my batch).  Add 1 T. butter and stir until melted.  Remove from heat and gently stir in baking soda.  Immediately pour out mixture on a buttered cookie sheet.  Cool and break into pieces.  Enjoy!