Pink Lemonade Vanilla Pie with Salty Potato Chip Crust

Pink Lemonade Vanilla Pie with Salty Potato Chip Crust

  • Serves 12
  • Prep Time 20 min
  • Cook Time 10 min
  • Freeze Time 4 hr
  • Stand Time 5 min

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

Instructions

  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.

Nutritional Information

Nutritional Information

Nutritional Information
Per: 1 serving Servings Per Container Value Amount: Nutrient Type
Per: 1 serving
Amount:
Calories 260
Calories from Fat 170
Total Fat 19 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 140 mg
Total Carbs 23 g
Dietary Fiber 1 g
Sugars 18 g
Protein 2 g
Calcium 4 %
Iron 2 %
Vitamin C 10 %
Vitamin A 15 %
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