Since I'm a Southern gal, most people think I love the heat of summer. Not so! Unless a steady breeze is blowing or a pool is available, you won't find me enjoying hot weather. It seems I am always trying to find ways to beat the heat!
Looking back into my childhood, I have a couple of treasured memories where I tried to do just that. One is me sitting in my grandmother's screened porch with her fanning the heavy air. This was no fancy fan; just a heavy square of paper on a flat wooden stick, usually with a picture or advertisement from a local establishment in our tiny town. I would sit close and every wave of that fan would cool me...as well as her.
The other memory is my mother's Pink Lemonade Pie. It was cool, refreshing, and pink! Yum! The simple concoction was almost always available in the freezer to pull out at a moment's notice. So I thought I would share it with you. You can make it as described or use tart shells for individual servings. Bite-sized phyllo cups are also a great option. Refrigerate if you are planning to serve within a day or freeze and pull out in time to slightly defrost before serving.
This month on our Third Thursday, we will not be sampling this recipe, which is so easy and good you will definitely want to make it. I'm sure it will become a summer favorite! We will be helping you beat the heat by featuring our drink mixes at 20% off, too! These can also be made and kept in the freezer until friends pop over or until you have had enough of the heat and need their refreshment to cool off. So, stop in this Thursday between 5 & 7p.m. and take advantage of our "Beat the Heat" special!
Write On!
Angela Bobo
Pink Lemonade Pie
1 graham cracker pie crust
1 small can of frozen pink lemonade concentrate (or 1/2 of a regular sized can) defrosted
9 oz. of Cool Whip defrosted, if frozen
1 can condensed milk
Optional: Lemon peel curls for garnish
Combine lemonade concentrate and condensed milk. Stir until blended well. Fold in Cool Whip. Spoon into pie crust and refrigerate at least 2 hours or until time to serve.
Notes:
1. Tart-sized crusts or phyllo cups may be used instead of a regular sized crust. Recipe would yield at least one dozen tarts or 2-3 dozen phyllo cups, depending on the amount used in each cup.
2. If you cannot find pink lemonade concentrate, you may use regular concentrate and add a couple drops of red food coloring to get the pink tint.
