Over the weekend, the hubs and I decided last minute to invite his family over for Sunday dinner of jambalaya made with some homemade smoked andouille sausage – a collaboration between he and his dad. Since I hadn’t planned on entertaining, I needed a quick dessert that would go well with the spicy jambalaya.
I chose this quick recipe for Frozen Lemonade Pie from the Food Network’s Gina & Pat Neely, which I adapted to my tastes. I swapped in Nilla wafers for their recommended graham cracker crust and also snuck in some flaxseed, because, well, why not. The flavors are reminiscent in flavor and texture to a key lime pie and a great closure to a spicy meal. For me it turned out more creamy than frozen but just as delicious.
Frozen Lemonade Pie
adapted from Food Network
2 C Nilla wafers, ground
3 tsp ground flaxseed*
7 Tbsp butter, melted
1 14oz can sweetened condensed milk
1 tub Cool Whip
9 oz frozen lemonade concentrate, slightly thawed
Preheat oven to 350. Using a food processor or blender, pulse wafers until finely ground and sand-like. Transfer wafer crumbs to a 9″ pie plate. Dust on ground flaxseed, if desired. Pour melted butter evenly over crumbs and use a fork or whisk to mix wafers and butter together until mixture is moist and crumbly. Use your fingers to pat down the crumbs along the bottom and sides of the pie plate until crust is even and smooth. Bake for 7 minutes and let cool completely.
In a large bowl, combine the sweetened condensed milk and whipped topping by gently folding together. Gradually fold in the lemonade, taking care to not overmix so that the mixture doesn’t get runny. Transfer mixture to the cool crust. Freeze overnight.