Grandma Betty used to whip up this 3 ingredient masterpiece when the weather got warm. We always thought she spent hours in the kitchen until she finally shared her secret.

1 (6-ounce) can frozen lemonade concentrate, thawed

Place the thawed lemonade concentrate and the sweetened condensed milk in a medium mixing bowl.

Whisk or stir together until the mixture is completely smooth and evenly combined. It should look thick, creamy, and pale yellow.

Set your glass pie plate with the prepared 9-inch pie crust on a speckled granite or other sturdy countertop so it’s easy to fill without spilling.

Pour the lemonade mixture into the cooled pie crust, using a spatula to scrape the bowl so you get every bit into the crust.

Smooth the top with a spatula or the back of a spoon so the surface is even and creamy, like a soft, smooth layer all the way to the edges.

Carefully transfer the pie to the refrigerator and chill for at least 4 hours, or until the filling is fully set and firm enough to slice cleanly. Overnight chilling gives the best texture.

When ready to serve, remove from the fridge, slice into 8 wedges, and serve directly from the glass pie plate. Return any leftovers to the refrigerator promptly.

For a slightly lighter flavor, you can use pink lemonade concentrate instead of regular lemonade; it gives the pie a soft blush color that kids usually love. If your family prefers less tart desserts, stir in an extra tablespoon or two of sweetened condensed milk before filling the crust. For a firmer, almost frozen texture, place the pie in the freezer for 1–2 hours before serving, then let it sit at room temperature for about 10 minutes so it’s easier to slice. Picky eaters might enjoy a plain top, but you can offer optional toppings at the table: canned whipped cream, fresh berries, or a sprinkle of crushed graham crackers around the edges. Food safety tips: Keep the pie refrigerated at all times except when serving, since the sweetened condensed milk is dairy-based. Do not leave the pie out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside). Use clean utensils and a clean knife for slicing, and cover leftovers tightly with plastic wrap or a lid. Use the pie within 3–4 days for the best flavor and quality. If using a homemade crust that contains eggs or dairy, make sure it is fully baked and cooled before adding the filling.