4 Ingredient Lemonade Pie Recipes

LEMONADE PIE

Steps:

• In a very large bowl, stir sweetened condensed milk into thawed whipped topping. (Do this by hand, DO NOT use a mixer - an electric mixer can cause the whipped topping to fall which will result in a dense or even runny pie.)
• Next, fold in lemonade concentrate.
• Divide the filling between the two pie crusts and chill for at least 3 hours, but preferably overnight. (Trust me, it's going to be A LOT of pie filling, but keep piling it on there. If it's impossible to fit it all in there, just be excited that you've made yourself a little snack with what's leftover!)

LEMONADE PIE RECIPE (NO BAKE, 4 INGREDIENTS)

Steps:

• In a large bowl, stir sweetened condensed milk, lemonade concentrate and zest until well combined.
• Gently fold in whipped topping.
• Pour filling mixture into the prepared graham cracker crust.
• Chill in refrigerator for 6 hours or overnight.

4-INGREDIENT FROZEN LEMONADE PIE

Steps:

• Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.

LEMONADE PIE (NO BAKE)

Steps:

• Use mixer and mix the first three ingredients until fluffy.
• Pour into ready made crust.
• Refrigerate until firm. I let it set overnight.
• This can also be made with limeade and/or chocolate cookie crusts.