There are some desserts that earn a permanent place in the family recipe box because they are fussy and grand, and then there are the little miracles like this creamy lemonade pie that win hearts by being simple, quick, and downright irresistible. This is the kind of chilled pie Midwestern cooks have leaned on for potlucks, Sunday dinners, and warm-weather gatherings for generations, made from pantry and freezer staples and stirred together in just a few minutes. With its bright lemony tang, silky filling, and buttery graham cracker crust, it tastes like sunshine after supper.
Serve this pie well chilled with a dollop of whipped cream if you like, and a few thin lemon slices or fresh berries for a pretty finish. It is especially nice after grilled chicken, barbecue, ham, or a simple summer supper of sandwiches and salad. For coffee hour, it pairs beautifully with hot coffee or iced tea, and because it is so cool and creamy, it is a lovely dessert for hot afternoons when nobody wants to turn on the oven.
4-Ingredient Creamy Lemonade Pie
Servings: 8
Ingredients
1 prepared 9-inch graham cracker crust
Directions
1. In a medium mixing bowl, stir together the sweetened condensed milk and thawed lemonade concentrate until smooth and fully blended.
2. Gently fold in the whipped topping until the filling is light, creamy, and evenly combined, with no streaks remaining.
3. Spoon the filling into the graham cracker crust and spread it into an even layer, smoothing the top with the back of a spoon or spatula.
4. Refrigerate the pie for at least 4 hours, or until firm enough to slice cleanly. For a firmer texture, chill it overnight.
