Frozen Lemonade Pie
"Quick, easy, and inexpensive dessert. The trick to getting the thickness you need is to have all your ingredients very cold and the lemonade comes directly from the freezer."
photo by DZ_USA
- Ready In:
- 15mins
- Ingredients:
- 4
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 1 (14 ounce) can sweetened condensed milk, chilled
- 1 (6 ounce) can frozen lemonade concentrate
- 12 ounces whipped topping, thawed
- 1 prepared graham cracker crust
directions
- Beat milk with a mixer.
- Add lemonade directly from freezer and beat until very thick.
- Fold in whipped topping.
- Pour into crust and freeze.
- Remove from freezer 30 minutes prior to serving.
Questions & Replies
-
Has anyone thought to try this with frozen orange juice? I’m thinking it might taste like a creamsicle (maybe add a few drops of vanilla?)
Reviews
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This is the first time I've ever heard of, much less had, this kind of pie. Made it for some friends and it was delicious and refreshing. The only problem was that I did not freeze it long enough - made it in the afternoon and it was not frozen that evening, and it was still not really firm until the next afternoon. Maybe I didn't chill the ingredients enough or should've beaten the milk longer. I will try again another time and post an update. Still, it tastes great!<br/><br/>UPDATE: I've made this again a few more times and it has turned out perfectly. I put the milk and lemonade in a bowl in the freezer for at least an hour prior, the whipped topping in the refrigerator to let it soften, and froze it overnight. It was a big hit with everyone. My cousin also tried a variation with raspberry lemonade and said it was even better. -
This was a huge hit at a cookout I went to last weekend. I added some fresh diced strawberries. Cool, creamy and absolutely delicious. So easy! -
Made this for the families Easter dinner. We all like lemon and this sounded like an easy and refreshing dessert. It was great! I did add the zest from a lemon to the filling. Everyone loved it. I'll be doing this during the summer months for sure. Thanks for such an easy and delicious recipe!
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Made this and followed the tips to have everything very cold. I used limeade and it was very good. Almost like key lime pie. Also i used shortbread crust instead of gram.
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Very creamy. Loved the flavor. Only difference I did was made my own graham cracker crust.
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RECIPE SUBMITTED BY
I love to cook. When i was a little girl in SC in the 70's, I would stand in a chair next to my grandmother and help her mix cakes and bake biscuits and any other exciting task she put before me. One of my most prized possessions is the recipe collection that I was handed down at my grandmother's passing. I have collected many recipes over the last 25+ years and want to share just a fraction here, if I may. My husband, who happens to be from Algeria, has brought new foods and spices into my life in addition to giving me his heart. My mother-in-law gave me wonderful recipes and lessons in cooking traditional Algerian dishes in her small Algerian kitchen upon my visit there a few years ago. I will also be sharing some of those recipes here as well. Please feel free to let me know how you like the recipes I have posted.
