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Thursday, February 7, 2013

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!

Graham Cracker Pie Crust ingredients photo GrahamCrackerPieCrustingredients_zpsd7a4756e.jpgIngredients 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.

Graham Cracker Crust photo GrahamCrackerCrust_zps08773fda.jpg
This makes a beautiful crust!


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:

Lemon Condensed Pie ingredients photo LemonCondensedPieingredients_zps0effd399.jpg1 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

Lemon Condensed Pie Slice photo LemonCondensedPieSlice_zps1932b7c7.jpg
Pie served immediately
Pour into pie crusts

Serve immediately


Refrigerate a couple of hours

Condensed Lemon Pie slice photo CondensedLemonPieslice_zps27fe2128.jpg
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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