Lime Cream Pie
Ingredients
8
servings
- 1 can small concentrated limeade
- 1/2 gallon vanilla ice cream, softened
- 1 graham cracker piecrust
- 1 container of Cool Whip
Step-by-Step Instructions
- Mix limeade concentrate, softened ice cream, and half of the Cool Whip in a large bowl until well combined.
- Pour mixture into graham cracker piecrust and place in freezer for at least 2-3 hours until ice cream becomes firm.
- Cut into slices and serve. Top each slice with a dollop of the remaining Cool Whip if desired.
Common Problems and Solutions
Q: Why is my pie mixture not freezing properly?
A: Make sure your ice cream is just softened, not completely melted. If the ice cream is too liquidy, it will take much longer to freeze and may have an icy texture. Also, ensure your freezer is set to proper temperature (0°F or below).
Q: Can I make this ahead of time?
A: Absolutely! This pie is perfect for make-ahead entertaining. It keeps well in the freezer for up to a week when covered tightly with plastic wrap or foil. Just let it sit at room temperature for 5 minutes before slicing for easier cutting.
Tips and Techniques
Let the ice cream soften at room temperature for about 15-20 minutes before mixing - it should be soft enough to stir easily but not completely melted. This makes mixing much easier and gives you a smoother texture.
Ingredient Substitutions
- limeade concentrate: lemonade concentrate or pink lemonade concentrate
- vanilla ice cream: lime sherbet or Key lime ice cream
- Cool Whip: homemade whipped cream
- graham cracker piecrust: vanilla wafer crust or Nilla wafer crust
Equipment Needed
- large mixing bowl
- mixing spoon or electric mixer
- freezer-safe pie plate (if not using store-bought crust)
