This easy pie is perfect for these unbearably hot summer days! Prepare it for your next family gathering or offer to provide the dessert for dinner with friends. It is simple, light, and fresh!
1 (14 oz) can sweetened condensed milk
1 (8 oz) container whip cream, thawed
1 (6 oz) can frozen lemonade (I could only find 12 oz can, kept 1/2 frozen for later use)
**1 Graham cracker pie crust
**Graham cracker crust
(you will never go back to premade again after you've made your own!!)
1 1/4 cups Honeymaid graham cracker crumbs
3 T. sugar
1/3 cup butter, melted
Combine crumbs and sugar in medium bowl. Stir in melted butter until thoroughly blended. Pack mixture firmly into 9-inch pie plate and press firmly to bottom and sides, bringing crumbs evenly up to the rim. Bake in 350 degree oven for 8 minutes, cool, chill, and fill.
Beat together condensed milk and lemonade. Fold in whip cream. Pour mixture into completely cooled crust. Freeze at least 3-4 hours until firm. I keep mine in the fridge and it is fine this way, as well.