Franklin's Recipes: Lemon Pie




  1. Thaw the lemonade and the Cool-Whip. You may thaw the lemonade on your kitchen counter, but you must keep the Cool-Whip in the refrigerator!
  2. After opening the "tube" of lemonade, measure out one cup of the lemonade concetrate (by using the measuring cup) into the large mixing bowl, and discard any leftover concentrate.
  3. Using the hole-punching kind of can opener, make a hole in the top of the can of sweetened, condensed milk. Then, make another hole in the top of this can such that if the first hole were "12 o'clock", then the second hold would be "6 o'clock". You may need to use the can opener more than once to make these holes large enough.
  4. Pour the milk into the mixing bowl. Mix well.
  5. Using the spatula, scoop the Cool-Whip out of the tub and put it into the mixing bowl.
  6. Using the spatula, gently fold the Cool-Whip into the lemonade-milk mixture.
  7. Remove the plastic cover from the pie crust. Pour the blended mixture into the pie crust, but be careful not to overfill the pie crust. Discard any surplus mixture left in the bowl.
  8. Refrigerate the pie overnight. Promptly store any leftovers in the refrigerator.

Variation: Strawberry Cream Pie

Instead of the "tube" of frozen lemonade concentrate, use a "tube" of frozen daiquiri mix.

Variation: Lime Pie

Instead of the "tube" of frozen lemonade concentrate, use a "tube" of frozen margarita mix.