In honor of Mother’s Day, I decided to make my mom’s lemonade pie. This is a dessert that she used to make when I was little. My mom likes to spend her free time reading and quilting, not baking so she prefers quick and easy recipes.
Spring and summer are my favorite seasons to enjoy lemon desserts, but of course, I hope you will enjoy this memorable treat all year long.
You can purchase a pre-made graham cracker crust, or easily make one. Graham cracker crusts can easily be made gluten-free as well. Graham crackers are available whole or already crushed.
Graham Cracker Crust
Preheat oven to 375
Crush graham crackers to equal 1 1/2 cups. (use the same measurement for gluten-free)
Place in a small mixing bowl.
Add 1/4 cup sugar and mix well.
Melt 6 Tbsp. butter and add to the crumb mixture. Mix well, I use a fork.
Press crumb mixture firmly on bottom and up sides of 9″ pie plate.
Bake for 7 minutes or until edges are lightly browned.
Let cool completely before adding any filling.
This recipe can also be chilled instead of baked for this or other types of pies.
Mom’s Lemonade Pie
1 graham cracker crust ~ gluten-free if needed
1 can of sweetened condensed milk
1- 6oz can of frozen lemonade concentrate, thawed
1- 8oz tub whipped topping (like cool whip)
In a large mixing bowl combine condensed milk and lemonade. Mix well.
Fold in whipped topping.
Pour into graham cracker crust.
Chill for up to 4 hours or overnight or until thoroughly chilled. The pie will remain very soft and creamy but will set.
Slice into 8 servings, and serve immediately.
**Another tip from mom…sometimes the 6 oz frozen lemonade concentrate is hard to find. So she suggests buying the larger size and making two pies, freezing one, and enjoying a tasty frozen version of this pie on another day.