Cooking with kids can be plenty of fun and may spark a lifelong interest in preparing food for themselves and others. Many skilled home cooks and even professional chefs can trace their love of food and cook back to positive childhood experiences both with a loved one and on their own.
Learning to cook can give kids a sense of pride and joy in providing something delicious for themselves and others as well as building skills that they will use throughout their lives. Additionally, they can create happy memories of sharing their work with others.
However, when you have children, you must choose the recipe that you prepare carefully. If the recipe is too difficult, the child may end up frustrated and disliking cooking, or an adult might have to do most of the work, which takes away the sense of accomplishment that children crave.
This recipe for Frozen Lemonade Pie is one that most school-aged kids can accomplish with ease. Younger kids may need help with the can opener or the oven, but most of the actual “cooking” involves tasks that kids can easily handle.
While this recipe offers ingredients and instructions for making a graham cracker pie crust from scratch, you could purchase a ready-made graham cracker crust to simplify preparation if you wanted. If that is what you choose, just follow the packaged crust instructions for baking it, and then proceed with creating the filling and following the remaining steps of the recipe.
Even if you’re not a kid, this recipe is a delicious, creamy treat that’s perfect for hot, summer days. Our recipe features ordinary frozen lemonade concentrate, but if you want something more colorful, you can buy pink lemonade concentrate and use it instead for a cheerful addition to your table.
The preparation of this recipe will take you less than half an hour, but you will need at least six to eight hours for the pie to sit in the freezer. Be sure that you allow enough time for it to completely freeze or the filling will not stay firm as you cut and serve this pie.
Table of Contents
- Crust Instructions
- Step 1. Turn on your oven and set it to 350 degrees.
- Step 2. Using a rolling pin, meat mallet, or some other heavy tool, crush and smash the crackers until they are crumbly. (Kids love this part of the recipe.)
- Step 3. Place the crumbs in a nine-inch pie pan and add the sugar.
- Step 4. Using your hands, a smooth bottomed drinking glass or a small, smooth bottomed glass bowl, press the crumbs in the bottom and up the sides of your pie pan.
- Step 5. Bake the pie crust for 8-10 minutes or until it is lightly browned.
- Filling Instructions
- Step 1. In a large bowl, stir together the lemonade mix and the sweetened condensed milk until they are thoroughly combined.
- Step 2. Scrape the filling out into the prepared pie crust and smooth the top.
- Step 3. Remove the pie from the freezer and cut it into slices and serve.
- Step 4. Store the leftover pie covered in the freezer for up to two weeks.
- 14 graham cracker squares or 7 rectangular graham crackers
- 1/4 cup sugar
- 6 tablespoons melted butter
Step 1. Turn on your oven and set it to 350 degrees.
Place the graham crackers in a gallon-sized zip-top bag; press all the air out of the bag and close it up.
Step 2. Using a rolling pin, meat mallet, or some other heavy tool, crush and smash the crackers until they are crumbly. (Kids love this part of the recipe.)
Step 3. Place the crumbs in a nine-inch pie pan and add the sugar.
Use a fork to combine the sugar and graham cracker crumbs, and slowly drizzle in the butter, tossing with a fork to combine.
Step 5. Bake the pie crust for 8-10 minutes or until it is lightly browned.
Allow it to cool to room temperature before you start working on the filling.
- 1 fourteen ounces can of sweetened condensed milk
- 1 twelve ounce container of whipped topping, thawed in the refrigerator.
- 1 six-ounce container of frozen lemonade concentrate, thawed
Step 1. In a large bowl, stir together the lemonade mix and the sweetened condensed milk until they are thoroughly combined.
You can use an electric mixer or a whisk. Using a spatula, gently fold in the whipped topping until the ingredients are completely mixed.
Step 2. Scrape the filling out into the prepared pie crust and smooth the top.
Cover the pie with plastic wrap or aluminum foil and place it in the freezer for six to eight hours.
Step 3. Remove the pie from the freezer and cut it into slices and serve.
This pie makes between eight to ten servings depending on how thickly you cut the slices. If you want to add an additional garnish, fresh mint leaves, lemon slices, sliced strawberries, or curls of lemon peel can add a decorative touch.
Step 4. Store the leftover pie covered in the freezer for up to two weeks.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.