Freezer Pies: Strawberry, Lemonade, Blueberry and more

With the heat of our summers here in Vegas, anything that can save heating up a kitchen is a real cook-pleaser! Whether I have made these pies with adults or children, they all agree that they are the quickest, easiest treats they could imagine. Kid-friendly as well as almost fool-proof, they look beautiful when served at BBQ's or other special occasions. Here are some variations on the theme of freezer pies, all using similar main ingredients. Each recipe makes 2 pies - one to eat as soon as frozen, one to freeze for later use. Cut individual pieces of pie and let thaw slightly - 5 to 10 minutes - before enjoying.

Lemonade Pie: Mix together half a thawed container of lemonade concentrate and a can of sweetened condensed milk. Fold in one tub of cool whip. Place in a graham wafer pie crust and cover. Freeze. To serve by the piece, heat a knife and cut. Let individual serving thaw for about 10 minutes. Perfect for BBQ's or parties!

                                                             

Strawberry Lemonade Pie: I actually prefer this version. A bit sweeter and less tangy. Mix together 1/3 of a container of thawed lemonade concentrate (pink or regular lemonade) and a can of sweetened condensed milk. Thaw a container of frozen strawberries (those in light syrup are perfect) and mash with a potato masher. Fold all ingredients together with a tub of cool whip and scrape into a graham wafer pie crust. [If you use pink lemonade, the pie will look a deeper pink than that with regular lemonade.] Complete as directed (above). The same pie can be made with frozen raspberries.


Blueberry Lemonade Pie: Nice color for Father's Day! Mix 1/3 of a container of thawed lemonade with a can of sweetened condensed milk. Thaw 8 ounces of frozen blueberries and coarsely mash or cut up. You can also use half a small can of blueberry pie filling. Fold all ingredients together with a tub of cool whip. Pour into graham wafer pie crust (as above).

                                                                                 
Cherry Freezer Pie: Mix together half a thawed container of your favorite berry concentrate and a can of sweetened condensed milk. Fold in half a can of cherry pie filling - mashed - and a tub of cool whip. [1 c of cherries (when in season) can also be finely chopped and simmered with 1/2 c of sugar until soft and thickened, then mashed slightly.] Pour into a graham wafer pie crust (as above)


Rhubarb Strawberry Pie: Cook together until soft: 1 c finely chopped rhubarb and 1/2 c raw strawberries with 1/4 c of sugar and enough water to cover the bottom of the sauce pan. Let cool. Mash with a potato masher. Mix together 1/2 a thawed can of your favorite fruit concentrate (berry or lemon) with a can of sweetened condensed milk. Fold in a tub of cool whip. Pour into a graham wafer pie crust (as in #2). If you use frozen strawberries, they don't need to be cooked with the rhubarb but should be slightly mashed together with it to blend the flavors.


NOTE: Graham wafer pie crusts can be purchased, ready-made, in the baking section of any supermarket. They come with a plastic top that can be put on and crimped shut for easy freezer storage. Enjoy!