Limeade Pie17 Reviews
“This is a really cool pie for hot summer months.” - by Melissa Harrison
Original recipe yields 1 pie
- Mix limeade (may substitute lemonade concentrate) and sweetened condensed milk in a large bowl. Fold in nondairy whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours.
Amount Per Serving (8 total)
- 461 cal
- 18.8 g
- 69.6 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"Delicious! I made it as written... except I added one softened 8 oz. cream cheese. I was then able to make 2 pies. One 9 inch w/ home made crust and one 9 inch store bought crust (that I happened to..." See more have on hand!) One note of caution for those using store bought crusts. Even though they say 9 inches, I have found that these have a much smaller 'filling' capacity than if you make your own in a 9 inch pan. As a result, you may end up with more filling than crust - and, a much smaller pie/serving amount. I was even able to fit the entire 9 inch store bought crust into my 9 inch oven pan (and still had room in it). I also had a leftover lime (from some coronas over the weekend!) that I took and thinly sliced and used as a garnish over the pies. Hope this is helpful to everyone!"
"This was a super easy, tasty dessert. The only reason I did not give it 5 stars was because it was a little too sweet for me. The texture of this frozen pie is very nice. It doesn't freeze up as ha..." See morerd as other recipes I have made before. It stays somewhat soft, which I appreciated. I always toast graham cracker crusts in the oven at 400 degrees for about 8 minutes to make them taste fresher. I also made this recipe using frozen raspberry lemonade concentrate instead and mixed in a few frozen raspberries. That was also quite nice. "
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