Pink Lemonade (or any other juice) Freezer Pie

This pie can be made in a deep dish pie pan or a springform pan. We nearly always use a springform pan, either a ten-inch or a nine-inch. (The one in the picture was made with a ten-inch pan.) With a nine-inch springform pan instead of a ten-inch or a deep dish pie pan, you will have a tall, mounded dessert. This pie is made in three parts: a graham cracker crust, a lemonade and cream cheese filling, and a whipped cream topping. If you prefer, you can use a commercial whipped topping or whipped cream from an aerosol can for the topping.

Crust 1-1/2 cup graham cracker crumbs 1/4 cup sugar 4 T butter Filling 1 8 oz cream cheese, softened 1 14 oz can sweetened condensed milk 3/4 cup lemonade concentrate, undiluted 2 T lemon juice food color drops as desired Topping whipped cream

1 For the Crust; Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform. Press the crumbs across the bottom of the pan and up the sides. Bake for eight to ten minutes at 350 degrees. (If it’s a hot July day, you can choose not to bake the crust. A baked crust holds together better because the heat melts the sugar to help hold the crumbs together.) 2 For the Filling: 3 Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese and sweetened condensed milk together on medium high speed until the mixture is smooth. (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.) Add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired. Pour the mixture into the pie shell and place it in the freezer. The topping can be anything you desire. Tint coconut to match if you desire. I was happy with just whipped topping.