Condensed Lemon Pie

I can remember when Cool Whip was invented! It was then and still is a unique and remarkable ingredient or topping!  My grandmother was still around then too and her desserts were her expertise.  She gave me this, oh so simple, recipe and it tasted just as good as my moms Lemon Pie that my mom would slave over, just for us kids, every time she made it.  From time to time I will make my mommas recipe and one day you will get that recipe, but for today...quick and easy!

Ingredients for your crusts:

1 stick butter
1/2 cup sugar
1 1/4 cup graham cracker crumbs

or follow directions on your Graham cracker crumb container.





This makes a beautiful crust!

Directions:

Spray your dish with Pam
Melt your butter in pie plate
Combine your sugar and crumbs with butter
Press with the fist of your hand till your crust is spread.


TIP:  If I am making a cold pie I place my crust in the refrigerator for a couple of hours before placing the filling in it.  If I am baking a pie, I place my filling in it and then bake it all together.


Ingredients for your filling:


1 can Condensed Milk
1 large container Cool Whip
1 small container or 1/2 a large container of a Frozen Lemonade.


TIP:  Pink Lemonade for a pink pie and extra tangy flavor.







Directions for filling:

FOLD all ingredients together

Pie served immediately

Pour into pie crusts



Serve immediately

or

Refrigerate a couple of hours


 

Pie served after overnight in the fridge


 

TIP:  Fold the ingredients, do not stir or blend.  this will keep the air in the Cool whip and fluf in your pie!





Taste delicious every time!

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