Lemonade Stand Pie, my summer favorite!

I felt like it had been entirely too long since I posted a good old fashioned recipe! With summer just around the corner I figured I would try my hand at ‘skinny-fying’ one of my absolute favorite summertime desserts. Lemonade Pie has been something I’ve eaten in the summer for as long as I can remember. My neighbor/second grandma, Mary, would always come drop off all sorts of pies and crumb cakes for us growing up and this was by far my favorite creation (the chocolate chip crumb cake was a close second but we’ll get to that recipe later). Anyways, another great thing about this recipe is that it’s completely oven free! I don’t know about you, but when it gets hot outside the last thing I want is to be standing next to a hot oven that’s heating up my house, which makes this a great recipe for those unbearably hot days.  So from my house to yours, give this refreshingly tart and creamy pie a whirl at one of your bbqs this summer!

Lemonade Stand Pie

1/3 cup Country Time Lemonade Flavor Drink Mix

1/2 cup water

1 pint of softened vanilla ice cream (get a low fat version or non dairy to tailor this to your diet)

1 tub (8 oz) of fat free Cool Whip, thawed

1 prepared Graham pie Crust (or four/six little mini pies!)

Stir drink mix and water till dissolved. Then, beat lemonade and ice cream in a large bowl with an electric mixer on low speed until completely blended. Gently stir in whipped topping until smooth. Freeze until mixture mounds, if necessary. Spoon into your crust and freeze for 4 hours or overnight (if you can) till firm. Let it thaw for 15 minutes before you serve and garnish with some cut lemons or lemon zest! Feel free to get an additional Cool Whip tub to add a dollop to top the pie off.  (Make sure you store this in the freezer when your done)