Mile-High Lemonade Pie

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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

  1. 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.)
  2. Next, fold in lemonade concentrate.
  3. 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!)

Mile-High Lemonade Pie
 
Prep time
Total time
 
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
  1. 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.)
  2. Next, fold in lemonade concentrate.
  3. 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!)

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Comments

  1. 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?

  2. 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.

  3. 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)!!!!

  4. Carol P. says:

    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. :-)

  5. Deb James says:

    is the lemonade concentrate frozen or thawed?

  6. Sabrina says:

    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.

  7. 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.

  8. 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!

  9. Gail Ann Wacker says:

    Was sent a similar recipe, but looked it up on the ‘net for reviews. Many complaints about it being runny. YOUR instructions said to fold, rather than use a mixer, and that made all the difference. I used limeade, and it was a HUGE hit! Added some green food coloring, but that was just me. Today, my husband asked if we had any left. I’d made the two pies and had one left, but told him I’d eaten it all today. He was broken-hearted until I admitted I’d just been teasing.. Will try the lemonade, next time. This is an awesome – and easy – recipe!
    Now, I just have to make him eat dinner, first, before dessert!

    • LOL!! I’m so glad you found a recipe that works for you! I love a limeade pie, too! Thanks so much for taking the time to let em know how it turned out, Gail.

  10. Gail Ann Wacker says:

    Made one with orange juice, a little orange extract )the real stuff – not artificial *blech!*) and a chocolate crust. It’s in the freezer – will let you know the general consensus.

  11. Cynthia says:

    I have been making this for years. Made it Just this Saturday. Mostly limeade but once made the mistake of making it with grapefruit juice. It was actually very refreshing….not for everyone but good

  12. I make this with frozen pink lemonade. The color is a pale pink and very refreshing. Helpful hint: keep the Cool Whip fully frozen until ready to use. It will keep the pie from getting to soupy. Definitely a keeper!

  13. One of my mother-in-law’s favorite summer deserts but uses a ritz cracker crust instead of graham cracker. Salty and savory instead of so much sweet… Awesome.

  14. Hi Stacey, love your recipes and stories. I have a dumb question about this pie. Do you freeze it after you make it, or just refrigerate it? Thanks. Looking forward to trying this.

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