It’s just the first week of summer and it’s already hotter than 400 Hades down here in central Alabama. It was 100 degrees yesterday and the forecast is for 99 today and tomorrow. ~reaches for his glass of sweet tea~ When it’s hot like this, we all need something cool to bring down the temp. This super cool, super delicious Lemonade Pie is guaranteed to do the trick. I’ve been fiddling with this type of pie for years and I think I’ve finally gotten it down to a pretty easy, no-fail recipe. It’s guaranteed to be light, fluffy, and a little tart. This is one of my favorite summer-time desserts. I hope you’ll enjoy it too – not only because it’s delicious, but because it’s easy too!
Ingredients
- 24 oz Cool Whip (3 – 8oz containers)
- 2 – 14oz cans sweetened condensed milk
- 1 -12oz can frozen lemonade concentrate (or limeade)
- 2 graham crackers crusts
NOTE: This recipe can be divided in half quite successfully if you’re looking to do only one pie.
Directions
- In a large bowl, stir sweetened condensed milk into Cool Whip. (Do this by hand, DO NOT use a mixer – an electric mixer can cause the Cool Whip to fall which will result in a dense or even runny pie.)
- Next, fold in lemonade concentrate.
- Divide between two pie crusts and chill for at least 3 hours. (Trust me, it’s going to be A LOT of pie filling, but keep piling it on there – that’s why I call it mile-high. If it’s impossible to fit it all in there, just be excited that you’ve made yourself a little snack with what’s leftover!)
Ingredients
- 24 oz Cool Whip (3 – 8oz containers)
- 2 – 14oz cans sweetened condensed milk
- 1 -12oz can frozen lemonade concentrate (or limeade)
- 2 graham crackers crusts
Instructions
- In a large bowl, stir sweetened condensed milk into Cool Whip. (Do this by hand, DO NOT use a mixer – an electric mixer can cause the Cool Whip to fall which will result in a dense or even runny pie.)
- Next, fold in lemonade concentrate.
- Divide between two pie crusts and chill for at least 3 hours. (Trust me, it’s going to be A LOT of pie filling, but keep piling it on there – that’s why I call it mile-high. If it’s impossible to fit it all in there, just be excited that you’ve made yourself a little snack with what’s leftover!)
Yuuu-uuummmm! As a serious non-cook, I can’t wait to try this. Perhaps serve the leftover mix in a dish surrounded by Nilla Wafers or some such cookie?
sounds delish, plan on making one as soon as I can get to the store for the lemomade, have all the rest. I’m use to making the old fashion kind with fresh lemon juice but this sounds so much easier and better. It’s in the 100′s here also.
The first time I made these my husband wanted to know why I made so many-I divided mine into three. They were all gone within a week. Love these pies!! These would really be refreshing on a hot day like today ;o)!!!!
Do you think it would be okay to use Cool Whip Lite in this? What about fat free condensed milk?
My guess is it would be just fine. They might not be as light and fluffy as the original version, but I’m sure the taste would still be spot on. Let me know how it turns out so we can share the lighter version with everyone else.
is the lemonade concentrate frozen or thawed?
It’s frozen, but it’ll be thawed by the time it’s all mixed in.
Hi, there, Stacey! I made this over the weekend & it was wonderful! Very cool & refreshing. Thank you for sharing it with us. Definitely a recipe I plan on making again & again.
Wonderful! I’m so glad you enjoyed it!
Delicious and so easy. I made this for a family reunion recently. It was a big hit. I’ve had request for the recipe. Thanks, keep them coming.
Wonderful! I’m so glad everyone enjoyed it! Thanks for coming back and letting me know!
I make a similar pie, but if you add 3 ounces of softened cream cheese it makes even richer. And once I added a small, drained can of crushed pineapple, too. I grate a little lemon zest on top for decoration and extra tang.
LOVE this pie!