Pink Lemonade Vanilla Pie with Salty Potato Chip Crust

• Pink Lemonade Vanilla Pie with Salty Potato Chip Crust •

  • Recipe serves12
  • PREP TIME20 Minutes
  • Freeze Time4 Hours
  • Stand Time5 minutes
nutrition facts
  • Serving Size 1 serving
  • Amount Per Serving
  • Calories330
  • Calories from Fat190
  • Total Fat21 g
  • Saturated Fat8 g
  • Trans Fat0 g
  • Cholesterol50 mg
  • Sodium190 mg
  • Total Carbs31 g
  • Dietary Fiber1 g
  • Sugars19 g
  • Protein4 g
  • Vitamin A10 %
  • Vitamin C10 %
  • Calcium8 %
  • Iron2 %

INGREDIENTS

  • 2 cups finely crushed potato chips
  • 5 Tbsp. I Can't Believe It's Not Butter!® Spread, melted
  • 1/4 cup sugar
  • 1 container (1.5 qt.) Breyers® Homemade Vanilla Ice Cream, slightly softened, divided
  • 1/2 cup heavy cream, whipped
  • 5 Tbsp. fresh lemon juice
  • 1/2 tsp. lemon peel
  • 1 drop pink food coloring, optional
  • Colored sprinkles

INSTRUCTIONS

  • 1

    Preheat oven to 350°. Combine crushed potato chip crumbs, Spread and sugar in medium bowl; press into 9-inch pie plate. Bake 10 to 12 minutes, until golden brown. Set aside to cool.
  • 2

    Meanwhile, in large bowl, combine half the Breyers® Homemade Vanilla Ice Cream and whipped cream. Stir in lemon juice, lemon peel and food coloring, if using. Pour into cooled crust. Cover and freeze 4 hours or overnight.
  • 3

    Top pie with remaining Ice Cream scooped into a flower design. Sprinkle with desired sprinkles. Let stand 5 minutes at room temperature before slicing.
See nutrition information for fat and saturated fat content.