Lemonade Pie

A cold “pie” that tastes like lemonade. Make it ahead of time and store it in the fridge.

Allergen Information

This recipe contains dairy and gluten, as well as whatever advanced science is in Cool Whip. You can use a gluten-free pie crust, but a dairy-free version is outside the scope of this page.

You must use Cool Whip (or another “imitation whipped topping”) and cannot use real whipped cream. Real whipped cream will curdle.

Equipment Required

• A big bowl (4 cups or greater)
• A whisk (or an electric hand mixer)
• A wooden spoon or one of those rubber scraper-type spatulas
• A pie tin (note: most store-bought pie crusts come in a pie tin)
• A freezer

Ingredients

• 6 oz frozen lemonade concentrate
• 14 oz sweetened condensed milk
• 8 oz Cool Whip
• 1 graham cracker pie crust

Directions

• In your big bowl, beat the frozen lemonade concentrate and the sweetened condensed milk together.
• Fold in the cool whip.
• Pour the entire mixture into the graham cracker pie crust.
• Chill in the freezer overnight.

Once the pie has set, you can put it in the fridge. At room temperature, the pie will slowly melt, so don’t store it at room temperature.