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Lemonade Pie

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What You Need

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Make It

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  • Chill the evaporated milk in a glass or metal bowl, with the beaters from a hand mixer, in the freezer until the evaporated milk starts to freeze around the outside of the bowl. (This should take about 35-40 min.) While the evaporated milk is chilling, crush the graham crackers and set aside half a cup. Use the remaining graham cracker crumbs to evenly coat the bottom of two pie tins or a 9x9 brownie pan. Pack the crumbs down tightly.
  • When the evaporated milk has started to freeze to the side of the bowl, take it out and use the beaters that were also in the freezer to whip it for about a minute, or until fluffy. Add the cup of sugar and continue to whip for another 30 seconds. Finally add the Kool-Aid lemonade mix and whip it for 15-20 additional seconds. The mixture should have thickened considerably.
  • Pour it onto the graham cracker crust(s) you've prepared. Then sprinkle the half cup of crumbs, which you set aside earlier, on top.
  • Cover with foil, plastic wrap, or a lid and put it back into the freezer for at least 4 hours so it will set.

Special Equipment Needed


The longer it is frozen, the better it will be. I like making the Lemonade Pie the day before I need to use it.

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