Post by Loupy on Sept 2, 2016 13:43:07 GMT -7
STRAWBERRY LEMONADE ICED TEA PIE
From: Jessica @ www.a-kitchen-addiction.com/
This recipe is even easier with Lipton’s Cold Brew iced tea. Just pour cool water over a couple of tea bags and allow it to steep for 5 minutes. No boiling water needed! Perfect for spontaneous gatherings with family and friends when you want to serve something other than water! It’s also great for when you want to brew some up for dessert.
Yes, dessert. I was in the mood for a no bake pie the other day to go with our grilled meal, and the first thing that popped into my head was a traditional lemonade pie. Easy, cool, and refreshing. But why not switch it up a bit and turn a classic lemonade iced tea into a pie?! Fresh lemon juice and zest combine with Lipton cold brew tea to create the classic combo, and swirls of fresh strawberry puree top it off for a bright, summery pie perfect for your next bbq!
Serves: 8
INGREDIENTS
For the Crust
1½ C graham cracker crumbs (about 12 whole graham cracker sheets)
¼ C sugar
⅛ tsp salt
6 tbsp butter, melted
For the Filling
12 oz ⅓ of the fat cream cheese, softened
1½ Cups confectioner's sugar
6 tbsp Lipton Cold Brew Iced Tea
1 tbsp fresh lemon juice
2 tbsp fresh lemon zest
3 Cups homemade whipped topping (you could also use an 8 oz container of frozen whipped topping, thawed)
½ Cup strawberries
½ tbsp sugar
Instructions:
Spray a 9 inch pie plate with non-stick cooking spray.
In a medium bowl, whisk together graham cracker crumbs, sugar, and salt.
Stir in melted butter until thoroughly combined.
Press mixture firmly into prepared pie plate.
Cover and refrigerate while preparing filling.
In a stand mixer (or with an electric hand mixer), beat together cream cheese, confectioner's sugar, iced tea, lemon juice, and lemon zest until smooth and creamy.
Gently fold in whipped topping.
Pour into graham cracker crust.
With an immersion blender or food processor, puree strawberries and sugar together.
Spoon strawberry mixture over the top of pie filling.
Gently swirl through pie with a knife.
Refrigerate for 4 hours or until set.
Serve cold.
Store leftovers in the refrigerator.
From: Jessica @ www.a-kitchen-addiction.com/
This recipe is even easier with Lipton’s Cold Brew iced tea. Just pour cool water over a couple of tea bags and allow it to steep for 5 minutes. No boiling water needed! Perfect for spontaneous gatherings with family and friends when you want to serve something other than water! It’s also great for when you want to brew some up for dessert.
Yes, dessert. I was in the mood for a no bake pie the other day to go with our grilled meal, and the first thing that popped into my head was a traditional lemonade pie. Easy, cool, and refreshing. But why not switch it up a bit and turn a classic lemonade iced tea into a pie?! Fresh lemon juice and zest combine with Lipton cold brew tea to create the classic combo, and swirls of fresh strawberry puree top it off for a bright, summery pie perfect for your next bbq!
Serves: 8
INGREDIENTS
For the Crust
1½ C graham cracker crumbs (about 12 whole graham cracker sheets)
¼ C sugar
⅛ tsp salt
6 tbsp butter, melted
For the Filling
12 oz ⅓ of the fat cream cheese, softened
1½ Cups confectioner's sugar
6 tbsp Lipton Cold Brew Iced Tea
1 tbsp fresh lemon juice
2 tbsp fresh lemon zest
3 Cups homemade whipped topping (you could also use an 8 oz container of frozen whipped topping, thawed)
½ Cup strawberries
½ tbsp sugar
Instructions:
Spray a 9 inch pie plate with non-stick cooking spray.
In a medium bowl, whisk together graham cracker crumbs, sugar, and salt.
Stir in melted butter until thoroughly combined.
Press mixture firmly into prepared pie plate.
Cover and refrigerate while preparing filling.
In a stand mixer (or with an electric hand mixer), beat together cream cheese, confectioner's sugar, iced tea, lemon juice, and lemon zest until smooth and creamy.
Gently fold in whipped topping.
Pour into graham cracker crust.
With an immersion blender or food processor, puree strawberries and sugar together.
Spoon strawberry mixture over the top of pie filling.
Gently swirl through pie with a knife.
Refrigerate for 4 hours or until set.
Serve cold.
Store leftovers in the refrigerator.
