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Just Desserts: Frozen Lemonade Pie

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 7 tablespoons butter, melted
  • 1 (14 ounce) can sweetened condensed milk, chilled
  • 1 (12 ounce) container whip topping, thawed
  • 1 (6 fluid ounce) can frozen lemonade concentrate (keep it frozen!)
  • 1 teaspoon candied lemon peel

Preheat oven to 350°F.

In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for about 7 minutes. Remove from oven and let cool completely on a wire rack.

In a medium mixing bowl, add milk and whipped topping and fold gently. Add frozen lemonade at about a heaping tablespoon at a time and continue to gently fold. If the mixture starts to get soupy like lemonade punch, put the bowl in the freezer for a few minutes to let it firm up a bit. When everything is well folded together, pour it into the pie crust, cover lightly with plastic wrap and freeze overnight. Garnish with candied lemon peel prior to serving.

Note: substitute frozen orange juice and this becomes a "dreamcicle" pie.

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