July 9, 2014

Mini Frozen Lemonade Pies

The SEA SALT Desserts, Recipes Cool Whip Freezer Pie, Cool Whip Pie, Frozen Lemonade pies, Frozen Pie, Lemonade Pie in Freezer 6 Comments

I made a batch of these for the fourth of July and actually decided to not bring them to the neighborhood party because I wanted to eat them all myself.

Fatty alert.

I don’t know if this even qualifies as a recipe, but OMG they are soooo good. Smooth and creamy, lemony and tart, and a simple rich graham cracker crust.

And easy. So so so easy.

One could even say, as easy as pie. (Good one, Mary).

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Mini Frozen Lemonade Pies

Ingredients:

• 2 packages of graham crackers (not boxes, I think there are 8 crackers in each package)
• 1/2 cup coconut oil, melted (yes I love this stuff so much I find an excuse to use it whenever I can, but you could also use veg oil or butter)
• 1/2 tsp salt
• 1.5 Quart softened vanilla ice cream.
• 1 container Cool Whip (yes that stuff I love too) at room temp.
• 1/2 cup Country Time lemonade mix (I used yellow, but one could also use pink)
• sprinkles if you want to decorate
• 24 cupcake liners

Directions:

*makes 24 mini pies

1. Preheat oven to 350
2. In a food processor, pulse graham crackers until fine crumbs. Add salt and coconut oil, or fat of choice until all is moist.
3. Line 2  muffin tins with cucpcake liners and put in a rounded Tablespoon of the crumb mixture.
4. Using moist hands, or a the bottom of a small glass (also a little moist), lightly press graham cracker mixture into bottom.
5. Pop those little guys into the oven for just 5 mins, and they should start to brown up just a little around the edges. (Since you are freezing them, you don’t want the crust too hard and crunchy).
6. Let the crusts cool for 15 mins or so.
7. Meanwhile, in a large bowl whisk together ice cream, Cool Whip and lemonade mix.
8. When crusts have cooled, fill each cupcake liner with the creamy goodness.
9. Top with sprinkles if you want, and then freeze for at least 6 hours or overnight.