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!

It all started with a trip to the mechanic {chocolate pie with thin mints}

I have Long Shop Service Center to thank for this delicious chocolate pie!  It started with the mundane task to taking the car in for an inspection and it ended with a certificate saying my car was safe to drive, a dozen eggs on my floorboard, and a box of Thin Mints calling my name from the passenger seat.  Ends up my mechanic also sells farm fresh eggs, Girl Scout cookies, and sourdough bread (I’ll get a loaf next time I take my car in).  I love this place!

a dozen farm fresh eggs

As soon as I got home I set about searching through Mema’s stack of dessert recipes.  Mema loved to make desserts so I had a lot to go through!  I definitely wanted to use some of my newly acquired eggs and if I could incorporate the Thin Mints somehow, even better!  It took me a little while to decide and I finally settled on making a Chocolate Pie (Chocolate Pie with Thin Mints… can’t go wrong with that!)

my little helper checking out the eggs and milk

Once my youngest heard me putzing about in the kitchen he wanted to help too.  He loves to cook with me!  He was amazed that the eggs could separate into whites and yolks and he loved how the yolks looked when we added the milk.  I love having him in the kitchen with me as well.  I love his excitement about such simple tasks as measuring and pouring.  And, the best thing… if he helps me cook, he is more likely to try the foods we make!

chocolate pie

chocolate pie straight out of the oven

chocolate pie with thin mints

chocolate pie with thin mints

After baking, I let the pie cool a while before crunching up a few thin mints and dropping on top.  Then I put it in the fridge for it to set completely.  Of course, we were finished with dinner and ready for dessert before it had completely set so ours was a bit more on the pudding side.  But the other half of the pie is in the fridge and will be set soon.  Looking forward to eating the second half of the pie tomorrow!

Chocolate Pie

1 c. sugar

3 T. cornstarch

dash of salt

2 c. milk

3 eggs, separated

1 (1-oz) square unsweetened chocolate

1 T. butter or margarine

1 tsp. vanilla extract

1 9-inch baked pie shell

1/2 tsp. cream of tartar

1/4 c. plus 2 T. sugar

Combine 1 c. sugar, cornstarch, & salt in a heavy saucepan.  Mix well.  Combine milk and egg yolks; beat with a wire whisk 1 to 2 minutes or until frothy.  Gradually stir into sugar mixture, mixing well.  Place over medium heat and stir constantly until thickened and bubbly.  Remove from heat;  add chocolate, butter, & vanilla extract, stirring until the chocolate and butter melt.  Spoon into pie shell and set aside.

For the meringue, beat egg whites (at room temperature) until frothy;  add cream of tartar, beating slightly.  Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.  Spread meringue over filling, sealing to edge of pastry.  Bake at 350 degrees for 10 to 12 minutes or until golden brown.

Enjoy!

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!