From time to time, I like to jump back and revisit older recipes and update the photography as my skill has changed a little since the early days. This recipe is a summer staple at our house and has been since i was little. It’s so easy, super quick, and tastes amazing. Back to your regularly scheduled programming from 7 years ago… 🙂
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It’s just the first week of summer and it’s already hotter than H-E double hockey sticks 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~
You know, now that I think about it, we have lots of sayings down South about how hot it is. Hotter than a blister bug in a pepper patch. Hotter than $2 pistol. Hot as pig snot. Burning slap up. Hotter than Hell and half of Georgia.
Needless to say, it’s hot down here. And don’t even get me started on the humidity. We have a whole separate set of saying for that.
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
- 3 (8-ounce) containers frozen whipped topping, thawed ( like Cool Whip)
- 2 (14-ounce) cans sweetened condensed milk
- 1 (12-ounce) can frozen lemonade concentrate (or limeade works too)
- 2 (6-ounce) prepared 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 thawed whipped topping. (Do this by hand, DO NOT use a mixer – an electric mixer can cause the whipped topping 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. 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!)
Lemonade Pie
Ingredients
- 3 (8-ounce) containers frozen whipped topping, thawed (like Cool Whip)
- 2 (14-ounce) cans sweetened condensed milk
- 1 (12-ounce) can frozen lemonade concentrate
- 2 (6-ounce) prepared graham crackers crusts
Instructions
- In a very large bowl, stir sweetened condensed milk into thawed whipped topping. (Do this by hand, DO NOT use a mixer – an electric mixer can cause the whipped topping to fall which will result in a dense or even runny pie.)
- Next, fold in lemonade concentrate.
- Divide the filling between the two pie crusts and chill for at least 3 hours, but preferably overnight. (Trust me, it’s going to be A LOT of pie filling, but keep piling it on there. 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!)
kd says
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?
julie taylor says
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.
Angela says
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)!!!!
Carol P. says
Do you think it would be okay to use Cool Whip Lite in this? What about fat free condensed milk?
Stacey says
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. 🙂
Deb James says
is the lemonade concentrate frozen or thawed?
Stacey says
It’s frozen, but it’ll be thawed by the time it’s all mixed in. 🙂
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.
Stacey says
Wonderful! I’m so glad you enjoyed it!
Sandy says
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.
Stacey says
Wonderful! I’m so glad everyone enjoyed it! Thanks for coming back and letting me know! 🙂
Susie says
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!
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!
Stacey says
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.
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.
Stacey says
Sounds delish – so creative! 🙂
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
Tracy says
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!
Betty says
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.
Stacey says
Sounds delicious! I love that sweet and salty combo!
Sharon says
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.
Stacey says
Thanks, Sharon! You can do either, actually. I usually just refrigerate it though.
ky_hiker says
DELICIOUS! Has to be a frozen pie, though; otherwise, it’s just a big ol’ blob of lemon cool whip! 🙂 I added two drops of lemon oil for an extra zing. Knocks you socks off, babe!
Stacey says
Great addition!
Camilla says
Hi,
I was wondering, as a non-American, is there an alternative to Cool Whip? It sounds delicious and so easy but I have no idea what Cool Whip is or what I can use instead. Any ideas?
Thanks!
Jessi says
Hi Camilla,
I have a net friend in the UK, and we have exchanged many recipes. She has advised me that Bird’s Dream topping is a great substitute for Cool Whip 🙂
http://www.birdscustard.co.uk/range/dream-topping/
I hope this helps.
Stacey my mom made something similar back in the day. I was excited to try you recipe and I’m happy to report excellent and popular results! This is outstanding and so refreshing on HOT days!
Stacey says
Thanks for the info, Jessi! So glad it turned out great for you!!
Sherry Talcott says
Hi Stacey! Wonderful recipe site, glad I found you! This pie sounds wonderful and will give it a try soon. I have a nice suggestion: With leftover filling, put into tart size crust and share with an older person, friend or neighbor who doesn’t cook for themselves or could use a little dessert. (Although ….. your idea of having the leftover for my own snack sounded pretty ‘right on’ too!!) : < )
Stacey says
What a thoughtful idea! Thanks for sharing, Sherry!
Jan Schwieterman says
Lovely refreshing summertime dessert! I made one change, I have to admit. I used gingersnap crumbs rather than graham crackers, just because it’s what my peeps like for citrus based pies. Give it a try!
Stacey says
Yum! I’m going to try that for sure!
Alida says
Tomorrow is “Tasty Tuesday” for The Week of The Young Child (NAEYC). I’m trying this with my class of two year olds. I’m not sure if they like lemonade, but they love to cook! 🍋😋
Stacey says
I sure hope the little ones will love this!!
Lithenna says
This pies seems delicious! Thanks for this beautiful recipe!
Richard Leon says
I have a Question regarding cutting the recipe down in size to make only one pie. I assume all the ingredients are cut in half even the frozen lemonade concentrate?
Stacey says
Yes, you’d have to cut everything in half – even the lemonade.
Theresa says
With the Covid virus around, the grocery stores are out of items. One item missing today was the frozen lemonade? GRRR! I want to make this pie for Friday. Could I substitute a good lemonade with some lemon zest grated in?
Thanks and take care!
Stacey says
Ugh! So sorry to hear you’re having trouble finding the lemonade. Being that it’s concentrate, I’m just not sure that replacing it with lemonade – even with added zest – would give you enough flavor.