The ideal side dish for any barbecue or hot summer day is this grilled corn salad made with roasted corn, garden-fresh veggies, and cilantro. When kept chilled in an airtight container, it will keep for a number of days.
| Prep Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 8-inch pie |
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- ½ cup calamondin (sour orange) juice
- 1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
- 1 (8 inch) prepared graham cracker crust
Instructions
- Combine sweetened condensed milk with calamondin juice in a bowl. Fold in whipped topping. Pour into the pie crust.
- Freeze until set, at least 1 hour.
- You can substitute the calamondin juice with lemon juice or orange juice.
- You can use a regular baked pie shell instead of a graham cracker crust.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 184 mg |
| Sugars | 39 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome flavor! Too easy not to make. I added a touch of salt to my homemade crust to compliment the sweet and tart flavors of the filling. I get requests for seconds… as in make another pie.