Lemonade Pie

This recipe is a classic. I’ve seen it countless times over the past few years, and with good reason. It’s SO delicious, SO easy and SO refreshing on a hot summer day. I debated even posting it, but I figure if you’ve never seen it before, it’s new to you. And I’d hate to deprive you of a really great recipe!

So this is a post in which I break all my own rules. First, I’m posting a recipe that’s not a unique creation or full of my own tweaks. Second, the recipe calls for all kinds of ingredients that do not make a regular appearance in our home. Sometimes it’s good to be a rule-breaker.

Lemonade Pie

  • 1 graham cracker pie crust (use homemade if you prefer)
  • 1 8 oz. container frozen whipped topping (ie. Cool Whip), thawed
  • 1 14 oz. can sweetened condensed milk, chilled
  • 1 12 oz. container frozen lemonade concentrate
  • Optional garnish: fresh lemon wedges or candied lemon peel

1. In a large mixing bowl, quickly and gently combine the whipped topping and chilled condensed milk just until blended.

2. Fold in the frozen lemonade concentrate. Again, work quickly so that all of the ingredients stay nice and cold and do not start to become soupy.

3. Pour filling into the pie crust and freeze for at least 6-8 hours before serving. Store leftovers in the freezer.

This has been the standard request of our oldest on her typically steamy hot August birthdays. She’s not much of a cake fan, but she loves this dessert! And quite frankly, all of the little hands in this house can’t stay away.

I like to make it a few times throughout the summer too since it keeps so well in the freezer. When we need something sweet and cool, it’s so easy to just cut a piece from the freezer and enjoy.

Now, you may think you can’t tweak a four ingredient recipe and you’re largely right. However, you can play around with the concentrate for different flavors. Some ideas to use in place of the plain lemonade would be pink lemonade, limeade, or even a frozen non-alcoholic margarita concentrate.

This post is being linked to Foodie Friday at Designs By Gollum.

17 thoughts on “Lemonade Pie

  1. I’ve seen lemonade pie in pictures but I’ve never had it and I don’t remember reading the recipe before. I have half the ingredients already so I’ll be buying the other half this weekend and trying this out. Maybe I’ll make two – one lemonade and one limeade and put half of them in the freezer.

    1. My son loves it, i have to make them for his birthday every year, an i’m having a B.B.Q this Memorial Day Weekend and i just made 4 and put them in the freezer . My son and this friend are already fighting over them.

  2. I have never heard of this pie. Thank goodness you posted the recipe now I won’t be deprived of this lemony melty goodness! I going out tomorrow for the stuff. It’s not in my fridge either.
    ~ ~Ahrisha~ ~

  3. This is one of my family’s favorite summertime desserts. It is so refreshing. We use limeade in place of the lemonade. It’s a little more tart…and oh, so good. There are two in my freezer right now…just waiting for unexpected guests to pop in…

    Jane (Artfully Graced)

  4. As hot as it has been this week, this sounds like the perfect treat to cool us off in the evenings! Thanks for sharing such a simple and scrumptious recipe!

  5. Sounds pretty similar to a recipe my mom passed onto me, which means it MUST be yummy.

    My mom’s recipe she calls “Lemon Bisque”. It turns out very light and frothy-feeling. I just love it! Sharing it because I want to. 🙂

    1 inner package graham crackers
    1/2 stick butter
    1 can condensed milk, chilled
    1 package 3.5oz lemon jello
    1/2 cup sugar
    3/4 cup water
    2 T. lemon juice

    Bring the water to a boil. Remove from heat and mix in the jello until it dissolves. Stir in sugar until it also dissolves. Put in fridge until it’s just partially thickened/set.
    Meanwhile, crush the graham crackers, then add melted butter and mix well.
    Pour half of the graham crackers evenly into the bottom of a 9×13 pan. Reserve the other half.
    Beat the chilled condensed milk until it forms soft peaks. Add 2 T. lemon juice, beat again. Gradually add thickened jello until completely mixed. Pour over the graham cracker crust. Sprinkle the remaining graham cracker crust over the top of the jello mixture. Chill in the fridge a few hours, until completely set.

  6. I’m so glad you posted this, as it is new to me. And it sounds just lover-ly. 🙂 I think my family needs to try this one. So easy! Thanks for sharing!

  7. Yum. I really should not be up late at night reading through Foodie Fridays. This looks wonderful. It is funny how you forget recipes you made and loved years ago and this is one. Thanks for reminding me.

  8. I’ve never had this before and made it right away. Delicious! I made a double recipe and it filled two graham cracker pie crusts plus I had a lot left over.

  9. this is a favorite of my family’s growing up, but my mom did it with vanilla ice cream instead of the cool whip and milk and one time only have pink lemonade so used that and ever since it’s been the standing recipe. a great summer dessert! the graham cracker crust is my fave! I need to make my own and sprinkle that on the top for extra flavor. thanks, this was a fun post to relate to 🙂

  10. I’ve been looking for this recipe for several years and could never find exactly the right one. But this is it…..this was a standard in our house when I was young. Once when I was 14, I had a boy over for dinner and my mom made this pie. But she accidentally left out the sweetened condensed milk, so it was incredibly tart. My boyfriend tasted it before anyone else and didn’t complain. When my mom took a bite, of course, she realized what she had done. We were all impressed that he didn’t complain about the terrible pie because he wanted to make a good impression.

    Now, the best ending to that story would be to say I married that boy, but nope. We dated a couple months…..but it’s still a good story, and an awesome pie! Thank you for posting an oldie but a goodie!

  11. I started out making a regular lemonade and a pink lemonade for a party and fell in love. Then I made a limeade and liked that even better! Be careful when you take them out of the freezer though because they do melt very fast.

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