In this house full of boys, there's not much that's more welcome than homemade pie. And on these dog days of summer, a cold pie is hard to beat. Here's one of the simplest, most delicious pie recipes I know: Lemonade Pie.
First you need a graham cracker crust. You could buy one, of course, but it's so much better to make your own--and so simple.
You'll need 2 cups of graham cracker crumbs. I make my own by crushing 15 graham cracker sheets (2 squares each) in my food processor.
Melt 1 stick of butter (I do this in the microwave). Add 1/3 cup sugar and the cracker crumbs. Mix well.
Danger! This stuff is so good! Sometimes I get a little carried away with sampling the crumbs and end up not having quite enough for my pie.
Press into a pie pan. Just use your fingers for this.
Bake at 350 degrees for 12 minutes. Set aside to cool.
The pie filling couldn't be easier. Simply mix an 8-ounce container of frozen whipped topping such as Cool Whip, 1 can of sweetened condensed milk, and 6 ounces of lemonade or limeade concentrate. If you can't find a 6-oz. can of lemonade concentrate, just buy the larger can, thaw it, and measure 6 ounces in a liquid measuring cup. Stir all three ingredients together until smooth. If desired, add a couple of drops of food coloring. Pour into pie crust and refrigerate. The longer it sits in the refrigerator, the better it gets!
Here's a close-up--see the satiny goodness? This will make your taste buds dance!
Here's the recipe again:
Lemonade Pie
Crust
2 cups graham cracker crumbs (15 crackers crushed)
1 stick butter
1/3 cup sugar
Filling
8 ounces frozen whipped topping, thawed slightly
1 can (14 ounces) sweetened condensed milk
6 oz. frozen lemonade concentrate, thawed
Melt butter. Mix cracker crumbs and sugar into melted butter. Press crumb mixture into pie pan. Bake 12 minutes at 350 degrees. Cool.
Combine filling ingredients; mix well. Add a little food coloring if desired. Pour into prepared pie shell. Refrigerate until serving. Enjoy!
What's your favorite summertime dessert?
This is one of my husband's favorite pies. Sometimes I use 1/3 cup of lemon juice in place of the lemonade and add a block of cream cheese to the mix. If I am in a hurry to make it, I use vanilla wafers spread in the pie pan for the crust. Such a great summertime dessert!
ReplyDeleteYou have a great blog! Thanks!
Mmm, I used to always ask for a version of this for my birthday when I was a kid. I want to try this one!
ReplyDeleteOh my goodness, Richella - this sounds and looks delicious! Definitely gonna make this one. Thank you for sharing!
ReplyDeleteI made a couple of these just last week! The perfect summer dessert!!! The family loved it!
ReplyDeleteI love this pie and it's been way too long since I've had it. You are right that it's the perfect summer dessert.
ReplyDeleteRichella- This is the simplest recipe I have ever seen for this pie- I am copying this over right now- xo Diana
ReplyDeleteI use that same ingredients for a fruit dip. I use a 12oz. can of frozen pink lemonade, cool whip, and sweetened condensed milk. Great for strawberries, grapes, etc.
ReplyDeletePhylis
I love summery easy recipes.
ReplyDeleteYum! This sounds perfect for a hot summer day!
ReplyDeleteHow long does it really need to refrigerate? And, if in a hurry, can you stick it in the freezer? Sounds yummy! Thanks.
ReplyDeleteI think this pie is better the longer it chills (so I actually like it better the second day!)--but you can enjoy it as soon as it's cool. And you can certainly put it in the freezer for awhile to hasten the chilling!
ReplyDeleteI make this pie every summer. Sometimes I use the pink lemonade concentrate and add a drop of red food coloring. It makes a nice welcome baby girl dessert when making meals for new moms.
ReplyDeleteI make this pie every summer and sometimes use the pink lemonade concentrate, adding a drop of red food coloring. It makes a nice "welcome baby girl" dessert for new moms.
ReplyDelete