Reviewed: Jan. 17, 2007

I grew up eating this and making this.Always delicious and always a hit.Make according to recipe and you won't have any problems,except you may run out of pie before you get a piece. If you make it during extreme hot weather...yep it will run but it is still delicious.

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raine

Cooking Level: Expert

Living In: Vernon, Texas, USA

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Reviewed: Oct. 31, 2006

This is the same recipe my grandmother made me my whole life. What I do is make the recipe twice (not double, make it separately twice), then I pour it into three pie crusts and give two away.

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Manda

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Reviewed: Jul. 27, 2006

Loved this pie, Super Easy, Very Summery Did substitute 8oz. cream cheese for the condensed milk, worked very well. I did freeze the pie 2 hours, Makes only 1 full pie. cant wait to try other frozen juices, Try it you'll love it...

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ALESIA

Cooking Level: Expert

Living In: Lackawanna, New York, USA

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Reviewed: Jun. 26, 2006

Pretty good. The texture is nice but the pink lemonade is a bit too sour for me. But over all it was good!

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Rosie D

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Oct. 31, 2005

I left this pie in the freezer for a whole day prior to serving, and it was still runny. I definitely recommend frezzing for at least 2 days to help it set. The flavor was great, even still.

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domonque

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Reviewed: Sep. 18, 2005

I don't even want to give it one star!

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SLB2281

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Reviewed: Aug. 3, 2005

Definitely freeze this, and definitely only let it thaw about 20-30 minutes before consuming. Mine turned into a puddle and we ended up just scooping it out in clumps. The taste was very good if you like tart, though. I skipped the sweetened condensed and used 1 package of cream cheese and 1/4 cup sugar as some suggested.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 22, 2005

Awesome dessert idea. However, the only size can of lemonade concentrate available in my market was a 10 ounce can. I used that and, based on previous reviews, I just used a 10 inch crust and it filled it up nicely. I also froze it overnight based on previous reviews. I think it needs to be frozen and pulled out about 30 minutes before serving. I made this for a family get-together and there were NO leftovers. Some red food coloring would have made it really nice and pink, but I didnt have any. It still tasted awesome.

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DIANNE63

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Reviewed: Jun. 7, 2004

So good - yet so simple. My local supermarket did not have pink lemonade - so I used regular lemonade concentrate. Took it to work for a pot luck luncheon. No leftovers. I did put it in the freezer for a couple of hours as suggested and I had no problems. It held it's shape just fine. Thank you for sharing this recipe with us!

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KOKOGIRL

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Reviewed: Jun. 25, 2003

This pie was very easy to make!! I really enjoyed the creamy lemony flavor! Definately a keeper!

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Lisa Joseph

Cooking Level: Expert

Home Town: Clinton, Maryland, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 6, 2003

Good, but the recipe needs some adjustments. The pie(s) simply do not setup properly. Also, there is barely enough filling to shallowly fill 2 crusts (although, the filling is rich, and the flavor goes along way). After reading the other reviews, I froze my pie(s). It resulted in a creamy, rich, sweet and tart dessert that held it's shape on the plate. I also followed another's advice and added a few drops of red food coloring in order to develop a more appealing pink shade for the cake. Next time, I may elimate the sweetened condensed milk and follow yet another suggestion and use blended cream cheese and powdered sugar. Or...a small cafe that I know makes a layered lemon cream pie...this recipe may give me the basis to attempt my own creation of that.

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sbsbea

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Reviewed: Jan. 7, 2003

Good pie. I added 3 drops of red food color to give it a nice pink color and a sprinkle of sugar to ease the tartness. I think dissolving a packet of unflavored gelatin in the lemonade and then mixing in the sweetened condensed milk and cool whip would help the pie set properly.

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notbecky

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Reviewed: Jan. 4, 2003

Because a lot of the reviews said the pie didn't hold it's shape, I eliminated the sweetened condensed milk and used 8 oz. of cream cheese and 1/3 c. white sugar instead. I creamed those together, added the lemonade concentrate, and followed the rest of the recipe except I also thought it was better in just one pie crust. Very good!

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YUMYUM123

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Reviewed: Oct. 14, 2002

REALLY sweet and I definetely recommend freezing this one.

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SARAH FROM IOWA

Cooking Level: Expert

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Reviewed: Sep. 27, 2002

This recipe was excellent! Instead of pink lemonade I used the plain lemonade concentrate and it worked out fine.

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southerngal74

Cooking Level: Intermediate

Home Town: Elberton, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Sep. 20, 2002

after reading reviews, and because I had 9in graham crusts, I doubled it and made only 2 pies. The flavor was excellent, everyone loved it, but I was a bit dissappointed that it didn't set more firmly & I even put in the freezer for a few hours - when cut, it didn't hold its shape, so you got a blob of great tasting pie. I think I'd reduce the amount of sw.c.milk next time.

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WOWZER96

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Reviewed: Sep. 11, 2002

I'm sorry but this recipe was way to sweet. Will not make again.My kids who love sweet things only had 1 bite before making a face and b-lining it to the garbage can.

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NICKY786

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Reviewed: Aug. 29, 2002

After filling the first pie shell, I found the filling way too shallow (only about half full) so I put it all into one and it was the perfect amount. I made it the night before and let it sit in the fridge. By dinnertime the next day it had set very nicely. A little too sweet for my boyfriend but I enjoyed it.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 23, 2002

I didn't like this one at all! Far too sweet. It turned out lots firm enough but lacked flavour. All I could taste was SWEET! Perhaps it is the Canadian conversion that is the problem, I don't know. Will NOT make again.

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BEVERLYO

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Reviewed: Aug. 22, 2002

This pie was very light and tasty. Great on a hot summer day. Didn't want to firm up as much as I would have liked. Would recommend putting in freezer or maybe buying the graham cracker individual crusts to help it keep its shape. Will make this again. Everyone loved the fresh taste.

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JTMA

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