Frozen Lemonade Pie

A perfect way to end a summer day, and a real crowd-pleaser. Creamy, light and refreshing…and super easy to make! The filling is only 3 ingredients, plus lemon zest. Make the night ahead. For a larger portion, double the recipe and make as squares instead of a pie.

Time

Prep: 10 minutes

Bake: 8 minutes

Freeze: 10 hours

Ingredients

Graham Cracker Crust:

• 1 + 1/3 cups crushed graham cracker crumbs (about 18)

• 1/4 cup melted butter

• 1/4 cup sugar

Pie Filling:

• 14 oz can sweetened condensed milk, chilled

• 8 oz container of extra creamy whipped topping, thawed (like Cool Whip)

• 6 oz can frozen lemonade concentrate, unthawed

• 1 tsp lemon zest

• 5-6 pieces of lemon peel (candied or not)

Directions

1. For the pie crust: heat oven to 350 F. Mix crumbs, butter, and sugar in a bowl. Press firmly into the bottom of a lightly buttered 9-inch pie plate. Bake for 8 minutes. Cool before filling.

2. For the filling: In your electric mixer bowl, add the sweetened condensed milk and frozen lemonade. Using the whisk attachment, work up from 2 to 4 to 6 for 1 minute. Remove from mixer stand. Fold in the whipped topping and lemon zest. Don’t over-mix, keep the mixture light and fluffy. Spread the filling into the pie crust. Place in the freezer to chill overnight.

3. Add lemon peel for decoration and more lemon zest.