Pat: This cool, creamy pie is as refreshing as a glass of lemonade—and it goes down just as easy. We use lemonade concentrate, sweetened condensed milk, and whipped cream to create a fluffy, light-textured filling, then cradle the filling in a graham-cracker crust and freeze the pie before serving. The result is a beat-the-heat, not-too-heavy dessert that can easily follow a big feast—and still disappear (not that anyone in our family is ever too full for dessert!). The lemon-zest garnish is not essential, but it sure is beautiful and fun to make, and it adds another little kiss of lemony love.
You might have a spoonful or two of extra lemonade filling. If that’s the case, by all means, freeze it in a small cup or baking dish for a lemonade “mousse” snack for the cook.
We use prepared graham cracker crumbs for this crust, because it’s so easy to buy them already ground. If you prefer to use the crackers, you’ll need to blend about eight of them to make 2 cups total. Using a food processor, just pulse the crackers until the mixture is in coarse crumbs, add the sugar and melted butter and pulse until finely ground, then transfer the mixture to the pie pan.
