‘Easy Sweet Tooth Fix’: Just 4 ingredients. My mother-in-law asked for the recipe immediately.

This 4-ingredient pink lemonade pie is the kind of retro dessert that shows up at church potlucks, lake cabins, and family cookouts all over the Midwest. It leans on a tub of Cool Whip for that fluffy, mousse-like texture, a can of pink lemonade concentrate for tart sweetness, and a ready-made graham cracker crust to keep things blissfully low-effort. It’s the sort of recipe you can throw together in 10 minutes on a busy weeknight or before guests arrive, then tuck into the fridge or freezer until it’s time to slice. The first time I brought this to a family gathering, my mother-in-law asked for the recipe before she’d even finished her second bite—a good sign that something this simple is worth keeping in your back pocket.

Serve this pink lemonade pie well chilled so the filling stays firm and refreshing. I like to slice it straight from the fridge for a softly set, creamy texture, or from the freezer for cleaner, icebox-style slices. Pair it with hot coffee or iced tea to balance the sweetness, or pour sparkling water with lemon slices for a lighter finish to a grilled dinner. Fresh berries on the side—strawberries, raspberries, or blueberries—add a nice contrast without complicating the recipe itself. It’s especially good after anything off the grill: burgers, brats, or barbecue chicken all make a great lead-in to this cool, tangy dessert.

Servings: 8

1 (9-inch) prepared graham cracker pie crust

Set the frozen pink lemonade concentrate and whipped topping out at room temperature for 15–20 minutes, just until they are soft enough to stir but still cold. Place the prepared graham cracker pie crust on a flat surface, such as your kitchen counter or a sheet pan, so it’s easy to move later.

In a large mixing bowl, pour in the sweetened condensed milk. Add the thawed pink lemonade concentrate. Whisk or stir with a spatula until the mixture is completely smooth and evenly combined, with no streaks of concentrate.

Add the thawed whipped topping to the bowl. Using a spatula, gently fold the whipped topping into the lemonade mixture. Turn the bowl as you fold, scraping the sides and bottom, until the filling is uniform in color and texture and no white streaks remain. Take care not to stir too aggressively; folding helps keep the mixture light and airy.

Pour the pink lemonade filling into the graham cracker crust, smoothing the top with the back of a spoon or an offset spatula. The filling should come close to the top edge of the crust but not overflow. Gently tap the pie dish on the counter once or twice to release any large air pockets.

Cover the pie loosely with plastic wrap or the plastic lid that often comes with store-bought crusts, making sure it doesn’t touch the surface of the filling. Refrigerate for at least 4 hours, or until the pie is fully chilled and set. For a firmer, sliceable texture that holds up especially well at warm-weather gatherings, freeze the pie for 3–4 hours or until mostly firm.

When ready to serve, place the pie on your counter—ideally on a dark or patterned surface like a black granite countertop so the pale pink filling and clear glass pie dish really stand out. If frozen solid, let it sit at room temperature for 10–15 minutes to soften slightly. Slice with a sharp knife, wiping the blade between cuts for clean slices, and serve immediately while cold.