Famous Lemonade Pie

Four ingredients and zero baking. Frozen lemonade concentrate (used straight from the can, not diluted) gets mixed with sweetened condensed milk for a tangy, creamy filling that sets up in the fridge without any gelatin or eggs. The lemonade stays concentrated on purpose. Diluting it would make the filling too thin and too mild.

Whipped topping folded in lightens the texture from dense to mousse-like, and fresh strawberries and blueberries get folded into the filling and arranged on top. The red, white, and blue combo makes this a natural for Fourth of July celebrations, but it’s just as good any summer day.

A 10-minute chill after mixing the milk and lemonade thickens the base before the whipped topping goes in. Skipping this step means a runnier filling that takes longer to set in the crust.

Pro Tips

• Do not make the lemonade as directed on the can. Use the thawed concentrate straight for maximum tang and thickness
• Chill the milk-lemonade mixture for 10 minutes before folding in the whipped topping. This gives the acid time to thicken the condensed milk
• Fold the whipped topping gently. Stirring too vigorously deflates it and you lose the airy texture
• Two hours is the minimum chill time, but overnight gives you the firmest, cleanest slices

Variations

• Use frozen limeade concentrate for a key lime-style version
• Swap graham cracker crusts for Oreo cookie crusts for a chocolate-lemon contrast
• Add a layer of lemon curd on the bottom of the crust before pouring in the filling for a double-lemon punch