Lemonade Pie

I can’t think about Memorial Day, 4th of July, and summer time without thinking about my go-to dessert – Mom’s Lemonade Pie! It’s SO simple, no-bake, and always a crowd pleaser! It’s tart. It’s creamy. It’s cold. It’s delicious. Let me know if you try it!


Lemonade Pie (makes 1 pie)

1 (6 oz.) can frozen lemonade concentrate
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) tub Cool Whip, thawed (optional: another 1/2 tub for topping)
1 9-inch graham cracker pie crust
Sliced lemons for decorations

Whip lemonade and milk together. Fold in Cool Whip. (Don’t stir it too much or it will be “soupy”.) Pour into crust. (If you prefer less tart, spread some extra Cool Whip on top as well.) Add sliced lemons on top for decoration. Freeze overnight. Take it out of the freezer about 15 minutes before serving.


(As a reminder, Mom wrote/compiled a recipe book when I was young and gave me my very own copy of it for my 19th birthday when I moved out of the house and into my own apartment. She had gone page by page and written notes to me like “Very good”, “Easy”, “Your Dad’s favorite”, etc. Now that she’s been gone 24 years, those notes are priceless to me. It’s so nice to open a book and hear her voice through her writing. I’m thankful. I’ve added some of my own notes over time so those are in pink.)

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1 comment on “Lemonade Pie

  1. Question about the frozen lemonade. I know used to you could buy 6 oz cans. I could only find 12 oz cans. Do you know which size Gatle used for 1 pie?

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