Mini Lemonade Pies
It’s June. For those of us in Texas, we’ve been dealing with summer for a while now. For those of you not in Texas, welcome to summer! For me, summer desserts are supposed to be refreshing and cooling to save our tummies (and sanity) from the oppressive heat. Mini lemonade pies are the perfect hot weather treat for those who don’t like to share. I don’t know about you but when I get my dessert I want it for myself. So while everyone else is melting, you can keep chilly with your own oasis of zingy creamy coolness.
- 1 – 2 packages of 6 pre-made mini graham cracker pie crusts (I use Keebler Ready Crust brand)
- 1 14oz. can sweetened condensed milk, keep chilled
- 1 12oz. container of whipped topping, keep thawed
- 1 6 fl. oz. can of frozen lemonade concentrate, keep frozen*
- Optional garnish: graham cracker crumbs or candied lemon pie
*Note: different types of frozen lemonade concentrate can create different pie flavors. For traditional lemon pie use lemonade concentrate, for a sweeter lemon pie use pink lemonade concentrate (my favorite!), or for a key lime pie use frozen limeade concentrate.
- Pour the chilled sweetened condensed milk into a medium sized bowl. Gently fold in the thawed whipped topping. Slowly add the frozen lemonade concentrate and continue folding gently until well mixed, but don’t let the mixture get soupy. You may not need to use the whole can of frozen lemonade, I usually add to taste. For a stronger lemon punch use more, for a milder creamier flavor use less. Ladle the mixture into the mini pie crusts and keep them in the freezer overnight. Before serving garnish them with some graham cracker crumbs or candied lemon peel.
White sangria has to be one of my favorite summer drinks. I proved this once by drinking an entire punch bowl of it on my own at a pool party (not recommended, do not drink and swim). It’s really that good, so you want to make a lot. The sweet fruit flavors go great with the mini lemonade pies, except this time you should probably share.
- 1 bottle sparkling pear cider
- 1 cup white brandy (or more, to taste)
- 2 bottles white wine, such as Sauvignon Blanc or a Spanish wine
- 2 cups fresh blueberries
- 2 cups green grapes, cut in half
- 2 fresh peaches, cubed (no canned fruit!)
*Note: the amount of fruit you incorporate depends on how much fruit you like to have in your sangria. I prefer a lot, it adds more flavor and you get to eat it.
- Get a giant pitcher or punch bowl. Mix all the ingredients together, minus the sparkling pear juice. Let the fruit soak in the mixture for a few hours to bring out the flavors. Before serving, add the sparkling pear juice, if you add this too early it will go flat.