Summer is in full swing around here and that means cooking foods that require less time in the kitchen. I did a round up of summer recipes last year that you can find here. One favorite that appears on Les' wish list each summer is Lemonade Pie. This recipe came from Grandma Luella and I have made it many times
through this years. While shopping for the ingredients, my store did not have frozen lemonade. Bottled lemonade doesn't work, I needed the concentration of frozen. The only choices were orange or pineapple juice. I went with pineapple and it was an excellent choice!
Pineapple Pie
6 oz. frozen pineapple juice concentrate (bring to room temperature)
4 oz. low fat cream cheese, softened
7 oz. fat free sweet condensed milk
8 oz. lite Cool Whip
1 graham cracker crust
Mix pineapple juice and cream cheese well
Add sweet condensed milk, whip until foamy
Fold in Cool Whip until smooth - do not over-stir or your pie will be runny and not set. This works best if your Cool Whip is still partially frozen.
Add to pie crust and freeze for 1 hour or until set.
This was the perfect mix of sweet and tangy. It is also cool and refreshing with no cooking required. Makes 8 servings.
July 5th edit: I should have added that the original recipe makes two pies. That makes buying the ingredients a lot easier, so if you're feeding a family or a crowd, the original ingredient list is below. You can also use full fat cream cheese and sweet condensed milk if you want. Divide the pie ingredients evenly in the two pie crusts.
1 can (12 oz.) frozen pineapple juice concentrate (bring to room temperature)
8 oz. low fat cream cheese, softened
1 can (14 oz.) fat free sweet condensed milk
16 oz. lite Cool Whip
2 graham cracker crust
8 oz. low fat cream cheese, softened
1 can (14 oz.) fat free sweet condensed milk
16 oz. lite Cool Whip
2 graham cracker crust

























































