The discovery of a new dish does more for the happiness of mankind than the discovery of a star. -- Anthelme Brillat-Savarin --

Saturday, July 6, 2013

Faithy’s Favorite Raspberry Lemonade Pie

We must have pie.  Stress cannot exist in the presence of pie. -- David Monet --

Howdy folks…sorry I’ve been AWOL again…imagine…real life taking on more importance than virtual life…LOL!

Anyway, I thought I’d pop in and share another quick, easy, and absolutely yummy recipe.  This is an old favorite of mine.  Can’t remember where I got the original recipe, but I’ve adapted it over the years to make it my own.  It’s a wonderfully cool and creamy summertime treat!

The recipe goes together really quickly, but you’ll need a little patience to wait until it freezes.  (I always use any extra as a taste sample, and just eat it unfrozen, to help with that patience part.)

Faithy’s Favorite Raspberry Lemonade Pie

1 (14 oz.) can fat-free (or regular) sweetened condensed milk (I always put it in the refrigerator ahead of time so that it is chilled when I start)
1 (12 oz.) can frozen raspberry lemonade concentrate, partially thawed (use a little less of this if you prefer more sweet than tart…I like it a bit tart, so I always use the whole thing!)
1 (8 oz.) tub non-dairy whipped topping, thawed (I generally use the lite version)
1 small container fresh raspberries (save a few for garnish)
1 graham cracker crust (I generally use the chocolate cookie crust with this one, but I didn't have any.  I also use the reduced fat version of the graham cracker crusts when I can find them.)

Pour sweetened condensed milk and raspberry lemonade concentrate into a large mixing bowl and whisk well to combine.  Fold in the whipped topping and raspberries (don’t worry if they break apart as you mix them in…the little bits of frozen raspberry spread throughout make this really good!).  Once everything is well combined, pour into the pie crust and garnish with a few fresh raspberries (fresh mint and lemon slices also make good garnishes for this pie).  Freeze until firm (3 hours or so) and enjoy!

Feel free to play with the recipe and substitute any flavor of frozen juice concentrate and fruit to suit your tastes.  (I’ve used regular limeade or lemonade - plain or with fresh blueberries before.  I even tried a mixed berry juice once.  Lately, I've been thinking that frozen orange juice concentrate with mandarin oranges might just be delicious!)  If you come up with another great combination, please let me know.  I’d love to try it!

I hope you’re enjoying this beautiful 4th of July weekend.  Get out there and spend it making memories with your family…you’ll be glad you did!

And I'm proud to be an American,
where at least I know I'm free.
And I won't forget the men who died,
who gave that right to me.
-- Lee Greenwood --

I hope you will also take a moment to remember where TRUE freedom comes from…

One can have political freedom and still be a prisoner of sin, while one who is in a political prison and knows Christ can be more free than his jailers.
Freedom in Christ is the ultimate freedom to be celebrated, not only on special days, but every day of the year. -- Billy Graham --

If the Son therefore shall make you free, you shall be free indeed.
 -- John 8:36 --



  1. Ooooh, I love this one. I've never made it, but my sister does, and we had it the last time we were at her house. Would you believe she found Keebler graham cracker crusts after Christmas on sale for 50cents each?! She stocked up and keeps them in the freezer. I was so jealous. I usually use the chocolate fact will be using one next weekend for Jared's birthday pie.

  2. I've made it with the chocolate cookie crust many times...and it is really good that way. I really like the chocolate/raspberry combination.

    I've had a little trouble finding those crusts at my local store lately, so I've had to resort to regular (since I've been too lazy to make my own scratch ones). LOL!