Wednesday, April 9, 2008

Poppy Seed Lemon Pie


I made this for Sunday dinner at my family's house last Sunday and it turned out SO good! Everyone liked it. It's also pretty simple to make, which is always nice. I followed the recipe exactly, except that I made my own graham cracker crust. Mine even looked like the picture. :)

1 14 oz can sweetened condensed milk
1/3 cup lemonade concentrate
1 8 0z carton frozen whipped topping, thawed and divided
1 9 inch graham cracker crust
1 Tbsp poppy seeds
10-12 drops yellow food coloring (optional, but I think it definately adds to the presentation)

In a mixing bowl, beat milk and lemonade concentrate until smooth (mixture will begin to thicken). Fold in 2 cups whipped topping. Spread half of the mixture into the crust. Add poppy seeds and food coloring to the remaining lemon mixture; stir until well blended. Spoon over 1st layer. Spread with remaining whipped topping. Refrigerate until serving.

2 comments:

Laura said...

This turned out really good! It reminded me of no-bake cheese cake. I would like to try it with some raspberry lemonade sometime, and maybe some fresh raspberries to see how it would turn out. Nice spring recipe!

The Tanner Family said...

I can't wait to try this!