So good that I made it again!
School is out for summer and it definitely fees a little different this year. We are trying to figure out what our summer plans are going to be and I am sure many other families are doing the same. Do we send the kids to camp, do we keep them home, do we all go a little bit crazy? One thing that has not changed is that it is hot out! When it is hot I don’t really want to turn on the oven for long bakes and prefer deserts that are fruity and “light”. This pie totally hits the spot. I made it years ago and never forgot it. When I made it this last time I whipped up some homemade whipped cream, but have included the original recipe below. I have yet to try making this same pie with other flavoring, but think it would be great as an Orange Creamsicle Pie. I guess I know what we will be doing next week.
Frozen Lemonade Pie
recipe from The Neely’s
Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
7 tablespoons butter, melted
One 14-ounce can sweetened condensed milk, chilled
One 12-ounce container whipped topping, thawed
One 6-fluid-ounce can frozen lemonade concentrate, unthawed
For the crust: Preheat the oven to 350 degrees F.
In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
Decorate with whipped cream if desired.