Lemonade Pie III

SUBMITTED BY: Gail PHOTO BY: FOXY1619

"Makes a good cool dessert for a hot summer day."

SERVINGS & SCALING

Original recipe yield: 1 pie

USMETRIC

About scaling and conversions

INGREDIENTS

1 (6 ounce) can frozen lemonade concentrate, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 (9 inch) prepared graham cracker crust

READ REVIEWS (64)

DIRECTIONS

In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.

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REVIEWS

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Reviewed on Jul. 20, 2004 by BARB MAXWELL

This pie is great just the way it is, but if anyone has read my reviews, you know I can't leave well enough alone, so... I added a box of dry instant lemon pudding for more body, then took lemon sandwich cookies, put them through my food processor to fine crumbs (where DOES that filling go??) then took 1 1/2 (or more) cups of the crumbs with about 5 TLB (or more) melted butter and made my crust out of that. Then took a couple spoonfuls cookie crumbs and sprinkled on top. AWESOME!! (And I don't even like lemon pie). To be even more different, take 4 oz. softened cream cheese mixed well with 1/2 confectioner's sugar and spread this in the bottom of your chilled crust before putting in the lemon mixture.

9 users found this review helpful

Reviewed on Dec. 23, 2003 by EMMAWHITE

I've been making this recipe for a few years now and it is requested for all holidays and get-togethers. I love it because it's SO quick and easy. I use a shortbread crust most of the time.

6 users found this review helpful

Reviewed on Dec. 20, 2003 by LED

The women in my family have been whipping this up for years and it is STILL a favorite at get togethers. It's also SO easy and quick that we tend to make it just to cure a sweet tooth! To make it virtually fat free is simple. Use fat free Eagle Brand milk and fat free cool whip! Don't worry about the taste of the fat free Eagle Brand--it's DELISH! The consistency is a little bit thinner than regular EB, but when the pie's chilled, you can't tell a bit of difference! We always have trouble finding the 6 oz can of lemonade, too. So we use a 12 oz and just make ourselves "suffer" through two pies;) The filling of this pie is so good that we've often joked of just whipping it up and eating it as a pudding. Hey, a few crumbled graham crackers and I think it'd be a hit!

6 users found this review helpful

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