So simple..and so delicious! Very refreshing on a hot summer day! Instead of using as store bought crust I made my own graham cracker crust which I believe made it even better!

Been making this for yrs, It is gr8!!!!!!!!!!!!

Yeah, don't know where you can find a 6oz. can of lemonade...so I just got the 12oz. and split it. Make sure you use a good quality crust. You can ruin this pie if you skimp on the crust quality..i.e., generic brand. Very tasty, otherwise! Like lemon ice cream!

I made this pie for a club meeting and doubled the recipe to get 2 pies. I used pink lemonade and added a dash of red food coloring to enhance the color. My guests absolutely raved about it. I used purchased graham cracker crusts and had lots of filling to mound up. I did not freeze it as others suggested and the texture was wonderful. Not runny at all. One thing I did was to mix the condensed milk and lemonade thoroughly before adding the whipped topping. I will definitely make it again and would like to try lime concentrate next time.

This recipe is extremely easy and cheap to make! I personally thought it was a bit too sour and the lemon taste overpowered the graham cracker flavor - to where I couldn't taste it at all- but everyone else in the family LOVED it, so I guess I am just the wierd one! I actually had to double this recipe too, because I couldn't find 6 oz frozen lemonade. The sell mini graham cracker pie crust for individual little pies and I used those so we wouldn't have to deal with cutting slices - really cool!

My husband's grandmother is famous for her lemon pies. I have never been able to make one my husband likes until now. He loves this pie. I did add sugar free dry lemon pudding for better consistency. Then used a ritz cracker crust like his grandmother does. He ate the whole pie and was asking for another! This is a keeper!!

OH YEAH! Perfect.

I made these in mini-graham cracker crusts because that's all I had. After first making them they were way too sweet and way too tart (almost inedible), but after letting them sit for 24 hours they were delicious. I followed the advise of a reviewer and put a cream cheese / sugar mixture on the bottom, but I thing they would be 5 stars regardless. Update: I had some mixture left over, so I froze it, and when I tried it alone it tasted vaguely like lime sherbert. I think next time I will just cut the pie step out altogether!

Absolutely wonderful pie...Make sure you don't use the WHOLE 12 ounce container like I did. You end up with lemonade soup pie...So the second time around, I made it right and it was a huge hit. The only adjustment I made was I used a homemade graham cracker crust. 8 big crackers (24 "squares") with roughly 1/2 a cup of butter (for a deep 9 inch pan)...In the oven at 350 for 8 minutes. The salted butter gives it a nice buttery flavor mixed with the fruity taste from the lemonade. Enjoy!

I love this recipe! My mom and grandma used to make lemonade pies and I always wanted to have the recipe, now I do - YAY! It tends to be on the sweet side, but that's just how I like it.

I gave this 3 stars because it doesn't really seem like a "pie". The flavor reminds me a lot of a key lime pie, which I love. The consistency however is a bit strange. I suppose for the ingredients used it set just how it should have. I ended up putting the rest in the freezer to try to firm it up a bit. Next time I'll try adding a pack of lemon flavor pudding... or maybe just sticking to key lime pie.

Good flavor, but it didn't set well in the fridge. Freezer worked best. But it was very easy to make!

My mom has been making this pie for 30 years and I've been making it just about as long. This is the original and best lemonade pie out there! It couldn't be easier and if you want to make it look nice you can add very thin lemoon slices to the top outside edge for a garnish.

Used pink lemonade concentrate as that was all I had. Froze the result. Yummy!!!

Also known as "Eagle Brand" pie when I was a kid, this one is so easy and foolproof. I agree with other reviewers that it tastes the best and has a better consistency if it is kept in the freezer. Also, like others have mentioned, a gingersnap crust works great with this pie. For those who think the concentrate makes it too sweet, add some fresh squeezed lemon juice to subtitute for some of the concentrate for a tangier lemon taste. After slicing, serve with fresh strawberries and blueberries--great for 4th of July!

I've been making this for years, with a few changes. I use pink lemonade, and add a little bit of pink food coloring. The bright pink pie looks really cute. Also, FREEZE IT, don't put it in the fridge. When frozen, it tastes like a delicious, tart, ice cream pie. Yummy!

A great summertime dessert! I accidentally added a whole large can of lemonade, don't do that. :) Unbelievably it still got eaten, it was like pudding though. VERY YUMMY!!