Ingredients:

  • 1 9-inch prepared graham cracker crust
  • 6 oz frozen lemonade concentrate, thawed
  • 14 oz sweetened condensed milk
  • 8 oz whipped topping, thawed
  • 1 tbsp lemon zest

Instructions:

  1. In a large glass mixing bowl, combine the 14 oz sweetened condensed milk and 6 oz thawed lemonade concentrate. Whisk vigorously for approximately 2 minutes until the mixture begins to thicken through acid-induced coagulation.
  2. If using, stir in the lemon zest and optional food coloring into the citrus base until well combined.
  3. Gently fold the 8 oz of whipped topping into the lemon mixture using a rubber spatula and a 'cut and fold' motion to maintain aeration.
  4. Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
  5. Place the pie in the refrigerator for at least 6 hours, or overnight, to allow the filling to set and the flavors to mature.