| Total: | 8 hr 18 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Cook: | 8 min |
| Yield: | 8 servings |
| Total: | 8 hr 18 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Cook: | 8 min |
| Yield: | 8 servings |
Ingredients
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- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 7 tablespoons butter, melted
- One 14-ounce can sweetened condensed milk, chilled
- One 12-ounce container whipped topping, thawed
- One 6-fluid-ounce can frozen lemonade concentrate, unthawed
- 1 teaspoon candied lemon peel, for garnish
Instructions
- For the crust: Preheat the oven to 350 degrees F.
- In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
- For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
- Sprinkle with a little candied lemon peel and serve!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 454 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 0 g |
| Sugar | 39 g |
| Protein | 6 g |
| Cholesterol | 76 mg |
| Sodium | 164 mg |
| Serving Size | 1 of 8 servings |
| Calories | 454 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 0 g |
| Sugar | 39 g |
| Protein | 6 g |
| Cholesterol | 76 mg |
| Sodium | 164 mg |
Reviews
I have been making this pie since my 7th grade year and that was 40 years ago! Learned it in my home ec class and my family wants it every year for the holidays!
My mother made this for years. We called it pink lemonade pie. She used dream whip. One package prepared for folding into the pie, and one package prepared to put on top. She got the recipe from one of the magazines popular for recipes back in the 70’s.
I used a pre-made pie crust made from pecans and this turned out delicious. I had to admit I was a bit skeptical at first because when I tasted some of the filling that was left in the bowl it was flavorless. But after freezing the whole thing overnight it was very lemony and tangy. The right size ingredients were a bit of a challenge to find. The Cool Whip usually came in 8 or 16 oz tubs but eventually I found the 12 oz one. I never did find a 6 oz can of lemonade just a 12 oz can. I weighed out 6 oz and used that but when I went to store the remainder of the can there was 8 more oz not 6.
My family loves this pie! Very easy recipe. I have used the limeade and pink lemonade concentrate all are delicious!
A great reliable recipe! I’ve used with lemonade and limeade, as well as used fresh ingredients and it still comes out great!
Unthawed is the southern way for saying thawed.
There are 2 kinds of recipes: those created by chefs and those created at home. Many of these recipes aren’t the ‘best’ from a culinary arts standpoint but we like them because our mothers made them. The flavors may not be the most refined but they evoke childhood memories which add to the flavor in our minds. If you want a taste of childhood then try it. If you want Escoffier then skip it.
Super easy and quick to make. Tastes great! Family loves it!
It is a refreshing summer dessert!
My how snooty some of these reviews are. It’s not a lemon granita with fresh lemon juice. It’s a traditional southern lemon icebox pie. And it’s delicious. My family has been making a version of this since my childhood. We called it Harlan pie because my great aunt from Harlan, Kentucky first made it for us. I made my own candied lemon peel so I had fresh lemon juice, which I added. I also piped some whipped cream around the edge and added cinnamon and brown sugar to the crust for a little more flavor. But this pie is delicious and tastes like childhood to me. It also has the right proportions so it sets up well and isn’t soupy in the middle.