I made these pies for our 4th of July family cookout. I only brought one pie to the cookout and I left one at home so Ron and I could enjoy it later. I’m glad I left one home because there weren’t any leftovers!

I was trying to decide on a quintessential summertime dessert to bring to the cookout and what screams summer more than lemonade? I had planned to make this pie with a store bought graham cracker crust but neither our Walmart Neighborhood Market nor Publix had any in stock. This wasn’t a big problem because it is so easy to make graham cracker crusts. So, feel free to use a store bought crust if you prefer.

Lemonade Pie Ingredients

• 3 wrapped packages of graham crackers
• 2/3 cup granulated sugar
• 12 TBS butter
• 1 3/4 cups milk
• 2 3.4oz pkg vanilla instant pudding
• 12 oz frozen lemonade concentrate
• 16 oz Cool Whip, thawed, divided

Lemonade Pie Instructions

Crusts

• Using a food processor, crush the graham crackers into fine crumbs, should be about 3 cups.
• Melt the butter
• In a medium bowl, mix together the graham cracker crumbs, sugar and butter.
• Press the mixture into the bottom, and up the side of 2 8 or 9″ pie pans.
• Freeze for 1 hour

Filling

• Set the lemonade concentrate in a bowl to thaw before starting on the crust.
• In a large metal mixing bowl, whisk together the milk and the pudding.
• Add the lemonade concentrate and continue to whisk until the pudding starts to thicken, about 2 minutes.
• Gently fold in 8 oz of the Cool Whip
• Divide the filling into the two pie crusts. Cover and refrigerate for 4-24 hours.
• Before serving, cover the pies with additional Cool Whip. There will be leftover Cool Whip.
• Serve cold.

This recipe is so easy to make, the kids can even help! You can also use pink lemonade concentrate if you like. My family decided this pie had just the right amount of lemon tartness, not too much and not to little, it was just right.

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Lemonade Pie

This easy, no-bake lemonade pie is a perfect summertime treat.

Course Dessert

Cuisine American

Keyword lemon, lemonade, pie

Prep Time 15 minutes minutes

Chill Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 12

Author cindy

Ingredients

Graham Cracker Crust

• 3 pkg wrapped graham crackers (3/4 of a box)
• 2/3 cup granulated sugar
• 12 TBS butter

Lemonade Pie Filling

• 1 3/4 cups milk
• 2 3.4 oz pkgs vanilla instant pudding
• 12 oz frozen lemonade concentrate
• 16 oz Cool Whip thawed and divided

Instructions

Graham Cracker Crust

• Using a food processor, crush the graham crackers into fine crumbs, should be about 3 cups.
• Melt the butter in a microwave safe dish.
• In a medium bowl, mix together the graham cracker crumbs, sugar and butter.
• Press the mixture into the bottom and up the sides of 2 8 or 9" pie pans.
• Freeze for 1 hour.

Lemonade Pie Filling

• Set the lemonade concentrate in a bowl to thaw, before starting to make the crust.
• In a large metal mixing bowl, whisk together the milk and the pudding.
• Add in the lemonade concentrate and whisk until pudding starts to thicken, about 2 minutes.
• Gently fold in 8 oz of the Cool Whip.
• Divide the filling evenly into the 2 pie crusts. Cover with plastic wrap and refrigerate 4-24 hours.
• Before serving, spread some of the remaining Cool Whip over the pies. There will be Cool Whip left over.
• Serve cold.

Notes

1. 1. Thaw the Cool Whip, follow the directions on the container.
   2. Thaw the lemonade concentrate before making the pie.

I hope you enjoy this easy Lemonade Pie recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Easy Lemonade Pie Recipe is Perfect for Summer appeared first on The Mom Maven.

This Candy Cane or Peppermint French Silk Pie recipe actually makes 2 pies and, instead of using peppermint extract, which can taste like medicine, I used Young Living Peppermint Vitality Essential Oil. Essential oils are the most highly concentrated component of the natural oils in a plant. The oils capture the plant’s scent and flavor, or more commonly referred to as the “essence.” These compounds are extracted from various parts of each plant type through a process called distillation. The essential oils are not chemicals they are the essence of the actual plant so the smell and taste is pure!

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Candy Cane French Silk Pie

Chocolate and Peppermint are the flavors of Christmas. Why not pot them together in a creamy Candy Cane French Silk Pie?

Course Dessert

Cuisine American

Keyword candy cane, french silk pie, peppermint, pie

Prep Time 30 minutes minutes

Refrigerate 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 16 slices

Author cindy

Equipment

• Stand Mixer

Ingredients

• 2 Oreo Cookie Pie Crusts
• 1 cup Cool Whip
• 2 candy canes for garnish if desired

Candy Cane Layer

• 2-8 oz blocks of cream cheese softened
• 1 cup confectioner's sugar
• 1/4 cup milk
• 1-2 drops Young Living Peppermint Vitality Oil
• 1 cup candy canes crushed
• 1 1/2 cups Cool Whip
• 2-3 drops red food coloring

Chocolate Mousse Layer

• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 3 cups heavy whipping cream
• 1 envelope unflavored gelatin
• 3 TBS cold water
• 1/4 cup boiling water

Instructions

Candy Cane Layer

• In the bowl of a stand mixer beat together the cream cheese, confectioner's sugar, and milk until smooth.
  
• Move the cream cheese mixture to another large bowl.
• Put 1-2 drops of Young Living Peppermint Vitality Essential oil on a plate. Then roll the bottom half of a toothpick in the oil then swirl the toothpick through the cream cheese mixture. Do this 4 times, with 4 separate toothpicks.
• Stir in the crushed candy canes by hand.
• Fold in the Cool Whip and the 2-3 drops of red food coloring.
• Cover and place in the refrigerator to chill.

Chocolate Mousse

• In a small bowl combine the granulated sugar and cocoa powder.
• In the bowl of the stand mixer beat the cream at medium speed until foamy. Gradually add in the sugar mixture and beat until stiff peaks form.
• Place the gelatin and cold water in a small bowl and let stand for 1 minute.
• Pour the boiling water into the gelatin and stir until dissolved.
• Gently stir the gelatin mixture into the mousse until fully incorporated.
  
• Spread half of the mousse into the bottom of each pie crust.
• Remove the candy cane mixture from the refrigerator and spread half of it on top of the mousse layers.
• Carefully spread the remaining Cool Whip over the top of the pies.
• Garnish with candy canes if desired.
• Carefully cover the pies with plastic wrap and refrigerate for at least 6 hours before serving.

Notes

If you don’t have Young Living Peppermint Vitality Oil, You can substitute 1/2 tsp of peppermint extract instead.

Yum!! My mouth was watering just typing this recipe! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Candy Cane French Silk Pie appeared first on The Mom Maven.