Summertime Pie

I made the lemonade pie that I talked about earlier in the summer. It turned out great! The graham cracker crust was excellent -- I actually used a recipe from my Taste and Home cookbook and loved it! The filling turned out with a good mixture of sweet and sour, and it was nice and cool to eat. But we didn't even finish it :O( How sad is that?


It was good-tasting, but not something that I crave, like chocolate/pb, chocolate/caramel, ice cream, you get the point. So it sat in the freezer waiting for me to want it. And Lovebug liked it too, but after the first time he ate it, it did not like him back, so he kind of avoided it too. So even though I enjoyed it and think I'll keep the recipe in my mind (quite easy to remember!) it might be one of those desserts that I make when I have company come over and there's just enough for everyone to have one piece. In this *rare* case, that was enough for me.

If you want to try it, here's the simple line-up of ingredients. Please don't pass over this pie just because it wasn't our favorite. Different people have different tastes. For this recipe I used a raspberry lemonade concentrate, sweetened condensed milk, cool whip, graham crackers, sugar, and butter.


Just mix up a simple crust and let it either cool or sit in the fridge -- whichever preparation method you chose. I didn't realize you didn't have to bake a graham cracker crust! So I went the route of mixing the crumbs, sugar, and butter in the food processor, then pressing it in the pie pan, and letting it set in the fridge for 30 minutes. Next up, combine the lemonade concentrate, condensed milk, and cool whip in a big bowl and pour it into the pie crust. Then you let it set up in the freezer. Slice and serve! I stored it in the freezer after serving as well. A fun summertime dessert!

To life... full of sunny summer days and the beginning of cool fall breezes!