I have been making this recipe for a long time. It is one of my summertime favorites! I don’t remember where I got it. I don’t have it written down anywhere. It has to be easy if I can remember it all these years!

I see this recipe, or at least something similar,  from time to time in various magazines.

Lemonade Pie

Crust:

Either use a rolled pie crust or a graham cracker crust. They are both yummy. I think I prefer the graham cracker crust though.  I have also seen in magazines where they don’t use a crust at all. They just scoop the filling into a hollowed out lemon and serve it with graham sticks or berries! Very cute presentation!

To make a Graham Cracker Crust mix together the following ingredients:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter

Pat in pie pan. Bake 8-10 minutes at 375˚. Allow crust to cool before filling.

Filling:

6 ounces of frozen lemonade concentrate, thawed (I haven’t seen the 6 ounce size in a long time. I don’t think they make them any more. I get the 12 ounce and use half. Or you could use it all and make two pies! Stay tuned to see how we used our leftovers.)

1 can of sweetened condensed milk (aka the nectar of the gods!)

8 ounce container of whipped topping, thawed

Mix lemonade, as it comes from the container, and condensed milk. Fold in whipped topping. Dump it in your prepared crust.

It cuts best if it has had time to chill in the refrigerator. Sometimes I can’t wait that long! It’s just so yummy!!!!!

It is nice to make it fancy with a lemon slice or mint leaves. Fancy is always good! But the taste is what is most important-it’s just so yummy!!!!

Do you get that I like this recipe? I am not the only one. Check out Critics’ Corner.

Critics’ Corner

Chip:  Awesomeness (with 3, count ‘em 3, exclamation points)!!!

Megan:  It was delicious (and fancy besides)!

Katie:  It was superb. I love the lemonade pie!