Frozen Lemonade Pie

Looking for a little something different for a sweet and cool summer treat, I came across this recipe.  It is super simple to make, and the hardest part is waiting for it to freeze!  This had really good lemonade flavor, and hit the spot on a hot, humid day.


Frozen Lemonade Pie
From:  the Food Network


Graham Cracker Crust:


2 cups graham cracker crumbs
1/4 cup granulated sugar
7 tablespoons butter, melted


Lemonade Filling:


One 14-ounce can sweetened condensed milk, chilled
One 12-ounce container whipped topping, thawed
One 6-fluid-ounce can frozen lemonade concentrate, unthawed (I used pink lemonade this time)
1 teaspoon candied lemon peel, for garnish (left these out)


For the crust: Preheat the oven to 350 degrees F.


In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.


For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.


Sprinkle with a little candied lemon peel and serve!