I wish I could say that the recipe for frozen lemonade pie was my brilliant idea, but alas… it is not. It seems to be everywhere these days. I was having my parents down for a lunchtime visit today, and with the hot and humid weather, this pie seemed like the perfect way to end a meal of burgers, chips, and oriental cole slaw. It’s just too easy to make and chances are you have everything in your pantry!
Frozen Lemonade Pie
1 container of frozen lemonade concentrate
1 can of sweetened condensed milk
1 regular-sized tub of whipped topping
1 Keebler pie crust (such as graham cracker)
In a large bowl, mix the lemonade concentrate and condensed milk. Carefully fold in the whipped topping, being careful not to overstir. Fill the pie crust with the filling, being careful not to overfill (like I did). Stick in your freezer for at least 6 hours before serving. If you have extra filling, place it in a container and stick in in the freezer. It is just as delicious on its own, without the crust!
Of course, don’t limit yourself to lemonade. Limeade and orange juice concentrate would also be yummy. And do they have grapefruit juice concentrate? Because I used to looove Tastefully Simple’s Grapefruit Cheese Ball mix; I think the tart flavor would translate well to this pie. And if I ever see Five Alive again? You bet I’m going to make a pie out of it!
2 cups cold milk
2 cups whipped topping
1 cup miniature chocolate chips
48 graham cracker squares
Mix pudding and milk according to package directions and refrigerate until set. Fold in whipped topping and chocolate chips. Place 24 graham crackers on a baking sheet; top each with about 3 Tbsp. filling. Place another graham cracker on top. Freeze for 1 hour or until firm. Wrap individually in plastic wrap. Store in freezer bag.