This is another classic summer pie with a graham cracker crust.

When I was a little girl my Meemaw made several things that were standards with us.  In the summer she had two “go to” pies for those hot Louisiana days when we were there for a visit.  She made Peanut Butter Pie and Lemonade Pie quite often.  They are both refrigerator pies and great on a hot day.

The Lemonade Pie could be either a yellow or a pink lemonade pie.  Here is the simple recipe that she would follow.

Crust:

The Filling

1 – 6 ounce can frozen lemonade concentrate

1 can sweetened condensed milk

1- 10 ounce tub of whipped cream (or make your own whipped cream from whipping cream, vanilla and powdered sugar)

Mix all the ingredients together thoroughly and pour into a graham cracker crust.  Refrigerate for a few hours before serving.  This pie freezes well for future use, too.  🙂

You could add lemon slices to decorate if you like but this is the plain and simple version.  It is very rich and very cold and very yum!  🙂