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

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.

Enjoy!

Old Fashioned Buttermilk Pie & Mema’s Pie Dough

Hello!  I know it’s been while since I’ve been here – I unintentionally took the summer off.  We started out this summer with a move from Georgia to Virginia and I am not good at doing anything else if my house is a mess (which it was all summer long!) But today was Rowan’s first day back at school so I thought I’d spend some time in the kitchen this morning.  I have been wanting to make this Old Fashioned Buttermilk Pie for a while now (because I love buttermilk and wondered what in the world a buttermilk pie would taste like).  Well now I know!  It’s custardy (is that even a word?!) and sweet, very scrumptious – I think half of the pie is already gone!  Instead of purchasing a pre-made pie crust I went ahead and used Mema’s Pie Dough recipe.  They both turned out wonderful!

Pie Dough

Pie Dough {this will make one pie crust; if you are making a pie that needs a top then you’ll need to double the recipe}

1 1/2 c. flour

dash of salt

1/2 c. oil

1/4 c. water

pinch of sugar

Mix all ingredients together and roll between 2 pieces of wax paper with a little flour on the paper.

Old Fashioned Buttermilk Pie

Old Fashioned Buttermilk Pie

3 T. unsalted butter

1 1/4 c. sugar

3 eggs

1 T. flour

1/2 c. buttermilk

1 tsp. vanilla

9″ unbaked pie shell

Preheat oven to 300 degrees.  Cream butter & sugar.  Add eggs, flour, buttermilk, & vanilla.  Pour into unbaked pie shell.  Bake 45 minutes to 1 hour or until knife comes out clean (mine took about 1 1/2 hours – see note below).

note: Mema’s recipe says to bake at 300 degrees but it took my pie closer to 1 1/2 hours to cook.  You could probably raise the temperature to 325 or 350 but you’d need to make sure the crust doesn’t overcook.  Just keep an eye on the crust and if it starts to turn brown put a little aluminum foil over the edges.