photograph by Matt Hulsman

Yields: 2 pies or 12 small tarts.

1 (9-ounce) container Cool Whip
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (14-ounce) can sweetened condensed milk
½ teaspoon lemon juice
2 (9-inch) graham cracker pie crusts

Blend all ingredients, spoon into pie crusts, and refrigerate.
Note: If sugar-free Cool Whip or whipped topping is used, freeze the pie to set.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.