Pink Lemonade Vanilla Pie with Salty Potato Chip Crust


Prep time

20 min

Freeze Time

4 h

Cook time

10 min

Makes

12 servings

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Ingredients

  • 2 cups (500 mL) finely crushed potato chips
  • 5 Tbsp. (75 mL) Becel® Buttery Taste margarine*, melted
  • 1/4 cup (60 mL) sugar
  • 1 container Breyers® Creamery Style™ Natural Vanilla Ice Cream
  • 1/2 cup (125 mL) heavy cream, whipped
  • 5 Tbsp. (75 mL) fresh lemon juice
  • 1/2 tsp. (2 mL) grated lemon peel
  • 1 drop pink food colouring
  • Colored sprinkles
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

    • Calories 260
    • Calories from Fat 170
    • Total Fat 19g
    • Saturated Fat 6g
    • Trans Fat 0g
    • Cholesterol 30mg
    • Sodium 140mg
    • Total Carbs 23g
    • Dietary Fiber 1g
    • Sugars 18g
    • Protein 2g
    • Calcium 4%
    • Iron 2%
    • Vitamin C 10%
    • Vitamin A 15%

Directions

  1. Preheat oven to 350° (180 C). Combine crushed potato chips, margarine and sugar in medium bowl; press into 9-inch (1 L or 23 cm) pie plate. Bake 10 to 12 minutes, until golden brown. Set aside to cool.

  2. Slightly soften 1/2 of the Breyers® Creamery Style™ Natural Vanilla Ice Cream. Combine with whipped cream in large bowl. Stir in lemon juice, lemon peel and food colouring. Pour into cooled crust; smooth top. Cover and freeze 4 hours or overnight.

  3. Top pie with scoops of remaining Ice Cream. Sprinkle with sprinkles. Let stand at room temperature 5 minutes before serving.

Becel Gold® in Quebec.

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