Lemonade Pie

This is a very easy delicious recipe. Lemonade Pie. Tangy & sweet this is a great dessert for a hot summer day!

Three ingredients & a graham wafer crust is all that you need to make this Lemonade Pie. I added some whipped cream on top but that is not necessary if you don’t want to! A tip for the whipped cream…I used my food processor to whip one cup of cream! This made a whipped cream that was sturdier than when it is whipped with a mixer! Just put 1 cup of whipping cream & sugar if you want sweeten this into the food processor! Watch it so you don’t over whip it but this worked beautifully! I pipped some large rosettes around the edge of the pie & in the middle but feel free to dollop the cream on top! Add a bit of grated lemon peel for colour!

You can eat this pie frozen or from the fridge. The choice is yours! I actually made the pie, froze it then put it in the fridge a few hours before serving to soften up!

You can use a couple store-bought graham wafer crusts if you want or you can make your own crust. I made a crust since I wanted to make this pie in a deep dish pie pan. I baked the crust so that it would be a sturdy base for the pie filling. I used a recipe for the crust from the Spruce Eats The recipe I used is for a thicker graham wafer crust for a deep dish pie.

Here’s the recipe

Deep Dish Graham Wafer Crust If you want to bake this preheat the oven to 350f. You can just chill this in the fridge for an hour before filling it if you don’t want to turn the oven on!

2 cups graham wafer crumbs

1/2 cup melted butter

1/3 cup sugar

Mix the crumbs, butter & sugar together. Press firmly & evenly into the bottom & up the sides of the pie pan. Bake for about 10 minutes until browned. Chill in the fridge while you make the filling.

Pie Filling

1 can condensed milk

1 can of lemonade, defrosted

1 L container Cool Whip, defrosted

Optional: whipped cream & lemon zest

Mix raw condensed milk & the lemonade together until smooth. Add the Cool Whip, fold it in but make sure it is mixed completely through the other ingredients & not lumpy

Pour the pie filling into the prepared Graham Wafer Crust. Smooth it out. Cover the pie & freeze it until firm or until you want to serve! Let the pie sit for about 15 minutes to soften up if you want to eat it ‘frozen’. You can also take this out of the freezer earlier, put it in the fridge to defrost & it it cold not frozen.

Optional: Garnish with whipped cream & lemon zest


Published by

Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

Leave a Reply