Lunch: Lemonade Custard Pie
Recipe by Rian Handler This creamy, tart lemonade pie gives key lime a run for it's money.
Ingredients
15 graham crackers
10 tbsp. butter, melted
1/3 c. sugar
kosher salt
Instructions
Make the crust: In a Ziploc bag or food processor, crush graham crackers until fine. Transfer to a large bowl. To bowl, add butter, sugar, and a generous pinch of salt. Mix until evenly combined. Pack tightly in pie dish and bake at 350 degrees F until golden and fragrant, 8 to 9 minutes. Let cool.
In a large bowl, beat cream cheese until light and fluffy. Add heavy cream and beat until soft peaks form, 4-5 minutes more. Mix in condensed milk, lemonade concentrate, and 1/2 of the zest and beat until smooth and fully incorporated.
Pour pie mixture into crust and top with remaining lemon zest. Freeze until firm, about 4 hours.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
