Lemonade Pie

Slice of Lemonade Pie being eaten with fork

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5 from 5 votes

Light, sweet, tangy, and easy-to-make is how to describe this Lemonade Pie. It's the perfect summer dessert!

Prep Time 20

Total Time 20

Servings (8 servings in each pie)

Calories 283kcal

Author Stacey Little

Ingredients

3 (8-ounce) containers frozen whipped topping, thawed ((like Cool Whip))
2 (14-ounce) cans sweetened condensed milk
1 (12-ounce) can frozen lemonade concentrate
2 (6-ounce) or (9-inch deep dish) prepared graham crackers crusts

Instructions

In a very large bowl, stir sweetened condensed milk into thawed whipped topping. (Do this by hand, DO NOT use a mixer – an electric mixer can cause the whipped topping to fall which will result in a runny pie.)
Next, fold in lemonade concentrate.
Divide the filling between the two pie crusts and chill for at least 3 hours, but preferably overnight. (Trust me, it’s going to be A LOT of pie filling, but keep piling it on there. If it’s impossible to fit it all in there, just be excited that you’ve made yourself a little snack with what’s leftover!)

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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