This Lemonade Pie is perfect for summer when you are A) too hot to heat up the kitchen with the oven and B) want to still look like an impressive chef. It keeps in the freezer for a good little while, so sometimes in summer I'll make a couple of them to keep around for a cool treat or to pull out for friends coming over. It's pretty tangy (but I like that), and I also wonder what it would taste like if I subbed different kinds of concentrates. This recipe makes two pies, FYI.
LEMONADE PIE
1 can Eagle Brand
1 can frozen lemonade concentrate
1 carton Cool Whip
Mix milk and lemonade. Fold in Cool Whip. Pour mixture into a baked graham cracker pie shell. Freeze at least 2 hours. Serve.
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