There are a few things that, without fail, pull me back to the sweet moments of my childhood summers. Fairies, action figures burnt and twisted, reading in the sun and lemonade pie. In the big cookbook binder my mom gave me about 14 years ago the pie of which I speak is called “Aunt Linda’s Lemonade Pie”. I don’t ever recall my Aunt Linda making this pie so I’m forced to assume she gave my mom the recipe. As with any recipe I’ve been handed I assume before it was passed from one family member to the next it had to start somewhere. My best guess is this one came either from a Cool Whip container or from an Eagle sweetened condensed milk can as those brands are both specifically mentioned in the recipe. Originally the recipe called for a pre-baked pie crust but either my aunt or mom noted that it’s better to use a graham cracker crust.
I’d like to go on record here and say there is absolutely no reason in heaven or on earth to buy a pre-made graham cracker crust. Pre-made graham cracker crusts are wrong. They take something that is simple to make and beautiful with a sweet and savory flavor and an amazing texture and turn it into… blah.
Crust preaching has now ended. Recipe time begins. Please note… this is the most processed food that goes into any recipe I make… ever. It is so not good for you. At all. Okay.
Lemonade Fluff Pie
1 1/2 cups crushed graham crackers (about 20 squares finely crushed)
1/4 cup sugar
6 Tablespoons butter, melted
Stir the crumbs and sugar lightly. Pour the melted butter over the mixture. Stick your clean hands in that bowl and mix and scrunch until well combined. Then press it into your pie pan. See how hard that was? Difficult right? Oh.. we’re not done. Now for the hard part. Bake for 9 minutes in an oven pre-heated to 350. Remove (please use oven mitts, dumbass) and let cool.
6oz frozen Lemonade Concentrate, thawed*
1 can sweetened condensed milk**
12oz Cool Whip, thawed***
1 dash red food coloring****
In a small bowl stir the lemonade concentrate, sweetened condensed milk and food coloring (should you chose to use it) until well combined. In a large bowl combine the sticky pink stuff with the Cool Whip. Stir or fold gently until the color is consistent throughout. Heap into cooled pie crust. Smooth the top. Cover. Stick it in the fridge for at least an hour. It’s super rich so small pieces are usually completely adequate, but go ahead and eat the hell out of it.
If you’re going to a summer pot luck that I’m attending, DO NOT BRING THIS PIE because I will. Seriously. I’m looking at you.
* The recipe called for a 6 oz can of lemonade, but I don’t recall seeing one. Ever. I just use 3/4 of a cup from a 12oz can and make lemonade with the rest.
** I’ve no idea how big that can is. It’s “Eagle” sweetened condensed milk and it only comes in one size.
*** Again, recipe called for a “large container” 12oz of Cool Whip. I never see 12oz containers. So I get the 16oz and guess. A lot of guess work goes into my kitchen. Don’t worry. Don’t panic. You can do it.
**** I use pink frozen lemonade concentrate. As did my mom. Maybe my Aunt Linda did as well. It just looks so much prettier when it’s pink than the whitish color you get without it. And as I’m already cooking with completely processed foods I just get over myself and throw a few drops in there. It’s not good for you. This pie is BAD FOR YOU. Eat it anyway.
On a last note, this is a perfect recipe to make with kids. Depending on their age they could do it entirely on their own or, for littler hands, with just a bit of guidance.