I proudly present to you a perfect dessert for summer – Lemonade Pie! This pie is a sweet tart cloud party in your mouth. Refreshing and smooth, a great finisher to your summer meal. Did I mention … there is no baking involved?! WINNING!
I would like to say that I am the genius behind this creation but I’m not. It’s a recipe from a restaurant where I first waitressed, Bob Evans. It’s what I like to call the good ole days. Those were the days when I didn’t have a care beyond college and spending money.
Bob Evans is a restaurant known for great country style cooking but just be prepared to wait for it (I’m just saying). Writing about it now makes makes me want to go and chow down. It’s been a long while since I have visited my old stomping grounds.
The great thing about Bob Evans is that they prepared their desserts on site, at least when I worked there . No pre-frozen dessert or from a bakery for them. I still dream about their Oreo Ice Cream Pie (which isn’t served)! Besides Oreo Ice Cream Pie, my next favorite was this – Lemonade Pie. Luckily, I “knews” a guy who gave me the recipe and today I will share it with you. Your welcome.
Recipe from Bob Evans
1 premade graham cracker crust, 9 inch shell
1 1/2 cups sweetened condensed milk
4 cups whip cream or cool whip
3/4 cup frozen lemonade concentrate, thawed
1/4 teaspoon yellow food color
Combine sweetened condensed milk and whip cream in a large bowl. Add lemonade concentrate and food coloring and mix well. Pour/scoop mixture into graham cracker crust and chill for at least 2 hours to set and then serve.
Serving suggestions: Top with fresh whip cream, crushed Biscoff, or for an extra bit of tang a lemon sauce. I combined some store bought lemon curd along with some lemonade concentrate to make a lemon sauce for the photo above.