Lemonade Pie III

Lemonade Pie III

Gail 0

"Makes a good cool dessert for a hot summer day."

Ingredients {{adjustedServings}} servings 443 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 65.5g
  • 21%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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  1. In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.
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Reviews 118

  1. 137 Ratings


This pie is great just the way it is, but if anyone has read my reviews, you know I can't leave well enough alone, so... I added a box of dry instant lemon pudding for more body, then took lemon sandwich cookies, put them through my food processor to fine crumbs (where DOES that filling go??) then took 1 1/2 (or more) cups of the crumbs with about 5 TLB (or more) melted butter and made my crust out of that. Then took a couple spoonfuls cookie crumbs and sprinkled on top. AWESOME!! (And I don't even like lemon pie). To be even more different, take 4 oz. softened cream cheese mixed well with 1/2 confectioner's sugar and spread this in the bottom of your chilled crust before putting in the lemon mixture.


The women in my family have been whipping this up for years and it is STILL a favorite at get togethers. It's also SO easy and quick that we tend to make it just to cure a sweet tooth! To make it virtually fat free is simple. Use fat free Eagle Brand milk and fat free cool whip! Don't worry about the taste of the fat free Eagle Brand--it's DELISH! The consistency is a little bit thinner than regular EB, but when the pie's chilled, you can't tell a bit of difference! We always have trouble finding the 6 oz can of lemonade, too. So we use a 12 oz and just make ourselves "suffer" through two pies;) The filling of this pie is so good that we've often joked of just whipping it up and eating it as a pudding. Hey, a few crumbled graham crackers and I think it'd be a hit!


I made this pie for a club meeting and doubled the recipe to get 2 pies. I used pink lemonade and added a dash of red food coloring to enhance the color. My guests absolutely raved about it. I used purchased graham cracker crusts and had lots of filling to mound up. I did not freeze it as others suggested and the texture was wonderful. Not runny at all. One thing I did was to mix the condensed milk and lemonade thoroughly before adding the whipped topping. I will definitely make it again and would like to try lime concentrate next time.