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


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.


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!

We had snow!!! Lots of snow! Well, at least by southern standards. We got about 7 1/2 to 8 inches! Some places in the state got 25 inches! This was a MAJOR event in our little corner of the world. Folks tend to freak out when we get even a light dusting. They all scramble to the store for bread and milk. Why bread and milk?  I do not know. Fortunately, I had already been to the store. We had our gallon!

I have seen a lot of people post on Facebook about making snow ice cream. I’ve made snow ice cream before, but it was just not that good. Most of the recipes I was seeing called for milk and eggs. One recipe called for 4 cups of milk. Not my precious milk! The number one thing people crowd the stores to get! What if I needed it!

Then I saw it. The wonderfully easy recipe for snow cream!

Snow Cream

about 1 gallon of FRESH snow

1 can of sweetened condensed milk

2-ish teaspoons of vanilla

This I could handle.

Gather about a gallon of good, clean snow. Yes, I scraped this off the top of my car. No “yellow snow” here!

Add a can of sweetened condensed milk. I could eat this stuff straight from the can. I did show some restraint. There were children present.

Add a couple of teaspoons of vanilla. You can see this was not rocket surgery!







Then you stir and stir and stir. Stir until all the snow is incorporated and everyone has had a turn to stir! That last part is really important.





Grab a spoon and enjoy! Since we were making this outside, we used our plastic spoons!

It was sooooo yummy! It tasted like the good ol’ crank kind of homemade ice cream!

We had to make a second batch. We wanted to be sure to have some for another day.

After supper we ate some of our snow cream on homemade brownies! AAAAAAaaaaa! (That was the sound of angels singing!)

Critics’ Corner

Chip: One word: Superawesome!

The coolness of this dish is quite refreshing and complimented well by the creamy texture of the…

…oh, forget it. This is just plain good!

Megan: The snow cream is better than any ice cream I’ve ever had.

Katie: I think that the snow cream was absolutely scrumptious. I’m so glad that we have much more!