Nana insists this 4 ingredient wonder is the reason grandpa married her. I whipped it up in 5 minutes yesterday and completely understand why.

There are some desserts that earn a permanent place in the family recipe box because they are fussy and grand, and then there are the little miracles like this creamy lemonade pie that win hearts by being simple, quick, and downright irresistible. This is the kind of chilled pie Midwestern cooks have leaned on for potlucks, Sunday dinners, and warm-weather gatherings for generations, made from pantry and freezer staples and stirred together in just a few minutes. With its bright lemony tang, silky filling, and buttery graham cracker crust, it tastes like sunshine after supper.

Serve this pie well chilled with a dollop of whipped cream if you like, and a few thin lemon slices or fresh berries for a pretty finish. It is especially nice after grilled chicken, barbecue, ham, or a simple summer supper of sandwiches and salad. For coffee hour, it pairs beautifully with hot coffee or iced tea, and because it is so cool and creamy, it is a lovely dessert for hot afternoons when nobody wants to turn on the oven.

4-Ingredient Creamy Lemonade Pie

Servings: 8

Ingredients

1 prepared 9-inch graham cracker crust
1 can (14 ounces) sweetened condensed milk
1 container (8 ounces) whipped topping, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed

Directions

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