The tangy taste of this pie makes it a hit in the summertime. (We especially like it after a spicy meal.) I love making desserts, and whenever we have a potluck at church, everybody knows I'll be bringing a dessert.
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) frozen pink lemonade, thawed and undiluted
- 1 carton (6 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
- Graham cracker crumbs
- In a large bowl, combine the milk, lemonade and whipped topping. Pour into the crust. Refrigerate for at least 12 hours. Garnish with graham cracker crumbs. Yield: 8 servings.
Originally published as Lemonade Pie in Grandma's Great Desserts Cookbook 1992, p95
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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