I couldn’t help but share this Lemonade Pie recipe for several reasons:
- Anything made with lemons is cool.
- The weather for most of the country has been exceptionally hot this summer. After tending to the needs of the family garden and yard, nothing quenches my thirst like a tall glass of lemonade. This cold, tart and sweet beverage is my drink of choice during these hot months.
- If you can’t tell from my recent postings, I love pies!
So to me, Cool + Lemonade + Pie = A very good thing. This refreshing summer pie is perfect for a Labor Day get-together with family and friends.
When developing the recipe, we tried to keep things cool by using a purchased graham cracker crust and used the microwave to warm the evaporated milk to dissolve the gelatin in (no need to heat up the kitchen unnecessarily).
We wanted the filling to have some “pucker power,” so we used lemon juice, grated lemon peel and lemon-flavored gelatin. Evaporated milk brings richness to the filling and the whipped topping brings lightness. Sugar free lemon-flavored gelatin, sugar free whipped topping and fat free evaporated milk can be substituted for the regular products.
Presentation of the pie is most important. We call for the remaining whipped topping to be spooned around the edge of the pie, but it can certainly be spread in the center. It is perfectly okay to leave the topping off. You can also use candied lemon slices or fresh lemon slices for garnish.
If you take this pie to a gathering, do so in a cooler filled with ice or ice packs – it transports really well since it has been frozen. The whipped topping and lemon slices for garnish can be placed in the cooler as well; the pie can be topped right before serving. Keeping the plastic lining cover that comes with the prepared crust, flipping it over and crimping the foil edge over the rim of the plastic cover makes for a secure covering.
Make sure to keep cool this long weekend, pucker up and enjoy this pie!