1. Heat oven to 450°F. Place pie crust in ungreased
9-inch pie plate. Press crust firmly against side
and bottom; flute. Bake 9 to 11 minutes or until
light brown. Cool completely, about 1 hour.
2. Mix sherbet, yogurt, lemonade concentrate and
vodka until blended. Spoon into crust. Freeze
uncovered until firm, about 3 hours.
3. Let stand at room temperature 10 minutes before
cutting. Garnish each serving of pie with lemon.
Originally Submitted
4/22/2012
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You can add this Vodka Lemonade Cocktail Pie recipe to your own private DesktopCookbook.
