If I could, I would officially call this summer pie. Why can’t I? Because then you don’t know whats in it! Summer pie could mean a little something different to everyone.

To you, summer pie could mean classic apple pie….
coconut cream pie….
banana cream pie?

Now those sound good and all… but this is a Frozen Lemonade (with strawberry sauce) pie! Perfect on a hot summer day!

Lemonade just screams summer to me and I love no-bake desserts in the summer. In the fall I don’t mind turning on the oven (hey it warms up the place and fall flavors smell delicious) so in the summer I really like to take advantage of no-bake desserts (though you do have to bake the graham cracker crust but that can easily be done ahead of time.)

The filling isn’t overly tart, since it’s mixed with a whole can of sweetened condensed milk and whipped cream. I used low calorie Cool Whip instead of fresh whipped cream (not that this pie is low calorie in any way!) The graham cracker crust is the perfect crunch and the sweet strawberry sauce works perfectly with the pie.

Oh and in case you are wondering, I am not a fan of pie pans when using graham cracker crusts. The crust always tends to break when scooping out the first piece. I prefer to use a springform pan and pack the crust up the sides. Every piece comes out perfectly!

Graham Cracker Crust
yield: 1 pie

2 cups Graham Crackers Crumbs
1/4 cup Sugar
7 TBS butter, melted

preheat oven to 375 degrees

1. Combine graham cracker crumbs and sugar.
2. Pour melted butter on top and mix with your hands.
3. Spray your pie pan or springform pan with pan spray and pack the graham cracker crust in the pan as evenly as possible.
4. Bake for 7 minutes.

Frozen Lemonade Pie
yield: 1 pie

8oz Frozen Lemonade Concentrate
14oz can Sweetened Condensed Milk, chilled
12 oz Whipped Cream (I used Low-Cal Cool Whip)

1. Whisk together the sweetened condensed milk and the lemonade concentrate until smooth.
2. Fold together the lemonade mixture and whipped cream.
3. Pour into a baked (and cooled) graham cracker crust. Freeze for at least 5 hours before serving. Pie only needs to sit at room temperature for a few minutes before cutting and serving!

Quick Strawberry Sauce

8 oz Strawberries (thawed or fresh)
1/3 cup Sugar
2 tsp corn starch
2/3 cup water

1. Combine strawberries and sugar in a small sauce pot. Whisk together the corn starch and water, add to the sauce pot and turn to medium heat.
2. Stir until bubbling. Reduce the heat to medium low and let thicken for 6 -7 minutes.
3. Refridgerate until ready to use. Serve cold.

So tell me, what is your favorite pie in the summer?