Lemonade Pie

Total Time: 24 hours
Yield: 1 9" Pie

Ingredients for Crust:

• 9 oz vanilla wafers (about 70 wafers)
• 1/4 cup packed fresh mint leaves
• 6 Tbsp unsalted better, melted

Cooking Directions:

1. Preheat over to 375. Coat a 9-inch springform pan with non-stick spray.
2. Process vanilla wafers and mint in a food processor until sandy.
3. With machine running drizzle in butter and continue processing until mixture clings together.
4. Press crumbs into bottom and half to three-quarters of the way up the sides of the prepared pan. Tamp down crumbs with the bottom of a measuring cup.
5. Bake crust until browned and set, 8-10 minutes. Remove from oven and let cool completely.

Ingredients for Raspberry Sauce:

• 12 oz fresh raspberries
• 3 Tbsp sugar
• 2 Tbsp water
• 2 tsp cornstarch

Cooking Directions:

1. Puree raspberries and sugar for the sauce.Strain mixture through a fine mesh sieve; discarding seeds.
2. Bring to biol in a saucepan over medium-high heat.
3. Combine water and cornstarch in a small bowl for the slurry.
4. Whisk slurry into boiling raspberry mixture. Boil 1 minute to thicken slightly and eliminate cornstarch taste. Transfer to a bowl and chill.

Ingredients for Lemonade Pie Filling:

• 2 cups heavy cream
• 3 Tbsp sugar
• 1 Tbsp vanilla
• 1 12 oz can frozen lemonade concentrate
• 1 14 oz can sweetened condensed milk, chilled

Cooking Directions:

1. Beat cream, sugar and vanilla in a large bowl with a hand mixed on medium to stiff peaks.
2. Whisk together concentrate and condensed mil in a separate bowl just until combined.
3. Fold whipped cream into the concentrate mixture to combine.
4. Transfer to cooled Vanilla Wafer Pie Crust
5. Drizzle 1/4 cup cold raspberry sauce over filling. Use a skewer or knife to swirl  the sauce to make a marble design.
6. Cover pie with plastic wrap and freeze until solid, 8-24 hours.
7. Thaw pie 30 minutes in the refrigerator before serving.

(Recipe from Cuisine at home Issue No. 82 August 2010)