Cherry Limeade Pie

Ok so I got this recipe from Confessions of a Cookbook Queen and it was for pies in a jar.  I went to the store, bought the jars and then they sat and sat.  They sat on the counter for a long time.  Then they got moved to the floor.  Now the jars are still sitting on the floor in a box, but I did decide to make this as a pie instead.  I had this feeling that no matter what I put in a jar, the kids may have it all over every possible thing it could land on.  Though they look awesome and fun to make, I just gave the pie a try (he he).

Brooklyn hasn’t gotten to taste this yet but I have a feeling when she does she is going to love, love, love it.  It has just enough tartness to put that funny face you make when you taste something sour.  Brooklyn loves sour anything.  I tried it today after having it sit in the freezer over night and it was pretty good.  I didn’t get the green color to it from the limeade, but the flavor is indeed there.  

If you decided to make these in a jar, they would be fun for just about any occasion.  Just make sure that when you take it out of the freezer, it’s going to melt in this 100 degree plus humidity weather we’ve had for longer than I care to talk about.  Even with my air on in the house, it didn’t take long for the pie to start to droop.  

Crust:

2 cups graham cracker crumbs (you’ll need about 15 whole sheets)

8 Tablespoons butter, melted

1/4 cup sugar

Filling:

12 (8 oz) wide mouth, half pint jars (use ones made for canning like Mason or Ball–they won’t crack in extreme temperatures. I bought mine at Wal Mart – as did I and then didn’t use them..used a glass pie plate)

8 oz can frozen limeade

7 oz (half a 14 oz can) sweetened condensed milk

8 oz Cool Whip, thawed

Cherry Whipped Cream:

1 1/2 cup heavy whipping cream

Jar of maraschino cherries

1/4 cup powdered sugar

Preheat oven to 350.

In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Click on the link to see how to fill the jars.  I used a pie plate.  I filled the plate with the graham cracker crust, baked.  When completely cooled off I put the limeade mixture on top and set in the freezer over night.

Place limeade, Cool Whip, and sweetened condensed milk in a large bowl. Fold together carefully until fully combined. Pour into the pie plate.  Place in the freezer for at least 4 hours or overnight.

 Before serving, prepare whipped cream. In a mixing bowl (preferably a metal one that has chilled in the freezer for about 15 min) whip cold cream, 3 Tablespoons of cherry juice from the jar of maraschino cherries and 1/4 cup of powdered sugar, with the whisk attachment until peaks form. Spoon on top of pies and top with a cherry.

This hit the spot though being that it’s a treat sure to cool you down.

Have a great rest of the week and thanks for coming by.

Patricia – Two Girls Cooking 🙂

 

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