Frozen Lemonade Pie recipe

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The recipe for this little gem of a pie is ridiculously easy and doesn’t call for one single organic, farm raised, free range, all natural ingredient. But, with its bright, lemony, sweet-tart flavor and silky, cool, chiffon-like texture, it's like a little slice of sunshine on a plate. I found the recipe by accident on the Food Network web site. It looked so luscious that I just had to try it.

My family loved this pie, as did the few lucky friends I chose to share it with. I think you will too. Just don't forget to add the love. It's the most important ingredient! Oh, and by the way, I served it on paper plates with some ribs and greens I picked up from a little roadside barbecue stand.  Perfection!


Frozen Lemonade Pie (from


1 large-size store bought graham cracker pie crust

1 (14 ounce) can sweetened condensed milk, chilled

1 (12 ounce) container Cool Whip, thawed

1 (6 fluid ounce) can frozen lemonade concentrate

1 teaspoon candied lemon peel for garnish (optional)


1. Combine the chilled sweetened condensed milk and Cool Whip together in a large bowl and gently fold until incorporated. Add frozen lemonade concentrate and continue to fold until the mixture is well blended, but not "soupy".

2. Pour filling into the pie crust and freeze for several hours or overnight.

3. Garnish with candied lemon peel or more Cool Whip, if desired.

Makes 8 servings.


Still hungry?  Come visit me at Sticky, Gooey, Creamy, Chewy, friend me on Facebook or follow me on Twitter!

Have you ever met a food snob? You know the type. They're the ones who are always pontificating about local this and sustainable that. You can usually find them patting themselves on the back for eschewing any kind of food that isn't organically grown, farm raised, grass fed or free range. (They're also the ones you usually run into at Publix at 9:15 on a Sunday night, surreptitiously loading up their carts with Twinkies and Cheez Whiz, but that's another story.) While I do support eating local and sustainability, and I always try to buy the best quality ingredients I can find, sometimes it just isn't feasible. And, that's okay. I don't consider myself a cretin because I occasionally take culinary shortcuts. You shouldn't either.

I spend a great deal of my time immersed in food, be it cooking it, reading about it, writing about it, photographing it and of course, eating it. In my experience, I've come to realize something. A great dish can’t always be measured by the individual ingredients that go into it, but rather the sum of its parts. And sometimes, what makes a dish great is the love and care with which it has been created, as well as the delight and enthusiasm with which it is received, not whether or not the cheese used on the side was organically cultured three miles underground and cased in fine port for seven years.

So, I proudly present this simple, unassuming Frozen Lemonade Pie to you, prepared with love using a store bought graham cracker crust, frozen lemonade concentrate, condensed milk and Cool Whip (which some foodies don't even consider to be real food).

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