I grew up eating lemonade pie as a child. My Mom loved easy recipes, she was not really a baker. We had this pie in a prepared pie crust, I made my own. She would use canned whip cream on top, I made homemade. This pie does need to sit in the fridge after it’s made for at least 6 hours or overnight. A great make ahead dessert.
2 cups of graham cracker crumbs
1 stick of butter, melted
1 healthy pinch of salt
I/4 cup granulated sugar
Preheat oven to 350 degrees. In a bowl, mix above ingredients and press into a deep dish pie pan. Bake crust for 8 minutes and cool completely. I place pie pan in the fridge to get cool after it’s not hot right out of the oven.
6 ounces frozen lemonade, thawed pink or yellow, it doesn’t matter, choose your favorite
1 can sweetened condensed milk, that has been refrigerated
1 8 ounce block of cream cheese, room temperature
A few drops of yellow or red food coloring, optional depending on what color of lemonade you select
1 8 ounce container of whipped topping, thawed
Mix together cream cheese and sweetened condensed milk together. Whip for 3 minutes, this will increase the volume and thicken the mixture. Add lemonade and food coloring if desired. Combine until blended. Add container of whipped topping and stir to blend or use whisk attachment on low speed. Using a cool/cold pie crust, add the pie filling. Place in refrigerator for a minimum of 6 hours or overnight. Decorate with whip cream, sprinkles if desired. This is a great summertime dessert. Enjoy!
*This recipe is so old, lemonade is no longer sold in the small 6 ounce cans. I easily scooped out half and saved the rest in the freezer for my next pie or pitcher of lemonade.