Lemonade Icebox Pie

For the crust: – 1 1/2 cups graham cracker crumbs – 1/3 cup melted butter – 1/4 cup sugar

For the filling: – 1 can (14 ounces) sweetened condensed milk – 1/2 cup frozen lemonade concentrate, thawed – 1 tablespoon lemon zest – 1 cup heavy cream, whipped

In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a pie dish to form the crust. Refrigerate the crust while preparing the filling.

In a large mixing bowl, combine the sweetened condensed milk, thawed lemonade concentrate, and lemon zest. Stir until the mixture is smooth and well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemonade mixture until evenly combined.

1. Pour the lemonade filling into the prepared crust, spreading it evenly. 2. Refrigerate the pie for at least 4 hours or overnight to allow it to set.

1. Before serving, garnish with sliced lemons and additional whipped cream if desired. 2. Slice and enjoy your refreshing Lemonade Icebox Pie!