Mom’s Lemonade Icebox Pie


As kids, our summertime schedule included helping in the garden, tending to the chickens, helping Mom with the canning, and hanging out in the kitchen watching, and helping, my Mom cook.  Summertime also meant endless 100 degrees days here in Texas and with a house built in the 1880’s, no central air conditioning, left us to rely on window units, fans, and cool, refreshing summertime foods to cool us down.

There are some foods that just remind you of summer…..ice cold watermelon, fresh peach ice cream, tall glasses of iced cold sweet tea, and Mom’s Lemonade Icebox Pie!  When temperatures are rising and there’s no end in sight, nothing can cool you off quicker than a slice of this pie!  You could come indoors from the 100 degree heat, open the refrigerator door and see that pie sitting on the shelf and immediately, your mouth would water and your temperature would begin to cool off.

The pie is cool, creamy, sweet, and citrusy tart!  You can make it ahead and store it in the freezer to pull out in an instant when the craving strikes!  The lemony whip cream mixture is poured into a homemade graham cracker crust and is so easy to make! Our niece Caity loves these pies and when she comes for a visit after a stressful semester at law school, we try to make a point of having one in the freezer for her!

Warning…one pie will not be enough!

For the filling:

1 can Eagle Brand Sweetened Condensed Milk
1 can frozen Limeade, Lemonade, or Pink Lemonade Concentrate
1 – 16 ounce container of Cool Whip
1 – 8 ounce container of Cool Whip (for topping pie prior to serving it)
1 Graham Cracker Crust 

In a mixing bowl, fold together 16 ounces of Cool Whip, frozen juice concentrate (I used Pink Lemonade in my example but Limeade or Lemonade are wonderful too!), and Eagle Brand Sweetened Condensed Milk and refrigerate.

For the Graham Cracker Crust:

1 1/4 cups Graham Cracker Crumbs
1/3 cup Butter

Melt butter in a small dish in the microwave.  Pour into a medium bowl and combine with graham cracker crumbs until thoroughly blended.  Pack mixture firmly into a 9 inch pie plate and press firmly to bottom and sides, bringing crumbs up to the rim of the plate.

Bake 8 minutes in a 350 degree oven, or until crust is lightly browned.

Once crust is cooled, remove Cool Whip mixture from refrigerator and fold into pie shell.  Chill pie in the freezer until firm. Serve with whipped cream on top and garnish with a slice of lemon or lime.

You can also use mini graham cracker shells or the pre-made graham cracker shells from your grocery store if you are short on time!
Enjoy!

3 thoughts on “Mom’s Lemonade Icebox Pie

  1. Hi! I’m working on a recipe gallery of icebox cakes for The Huffington Post Taste and would love to feature your recipe. Please contact me if you’re interested. Thanks!

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