Just in time for summer entertaining is this super easy, sweet and sour, creamy Lemonade Pie, perfect for a hot summer day!
Friends, this morning we took our son to the little Redmond airport, in Central Oregon, where he’ll be flying to Beijing to live for the next year, or three or four. Or, maybe less. We do not know. He’s just graduated college from University of Oregon in Chinese and Economics, and has landed his first job.
Now to many, this may not be a big deal. But … we are a close family. Which means that we are going to miss this kid tremendously!
I always wanted a close family, as did my husband. We worked hard on parenting over the years, creating relationship with our kids (and not just rules), and it has paid off. We feel very blessed to have great kids, and that they respect us like they do.
One thing that Paul and I talked about often is that we didn’t want to create a too-close family, on to have them cling to us, or unable to ever say goodbye. That was not our intention. We really looked forward to launching our kids into the big wide world. With our son’s love for Mandarin, little did we know that, years ago, when he took his first class at school, and loved it, that it would stick. It would become a way of life for him. Even though we don’t know what his future holds, this new job is a launching pad …
We’re excited to follow along and be a part of his journey, as he tests his wings.
We’re also a family who loves the outdoors. Our last outdoor activity as a family this past weekend was venturing out onto Sparks Lake, on the backside of Mt. Bachelor, canoeing around the lake at twilight.
Moonlight & Starlight Moon Adventure
We spent 4 hours with our guide, Nick, from Wanderlust Tours here in Bend, and learned so much about local nature, geology, astrology, flora, and fauna—and the fun of begin with other people that we had just met.
One thing that we’ve loved about nature, having always prioritized outdoor activities with our kids, is that we learn that the universe does not revolve around us. [Photo cred below: Wanderlust Tours]
The outdoor elements, sometimes so unpredictable, can change in a moment’s time, challenging us to be STILL and know that HE is God.
Sometimes getting to the destination can be frustrating when it comes to 5 different personalities, but when it’s all said and done … and you’re outside, under the stars, listening to the sounds of the mountain water seeping out, which sounds like it’s under the lake. (Really!) When Mount Bachelor erupted 10,000 years ago, it formed a lava dam that began capturing snowmelt and rainwater to become Sparks Lake. But cracks in the volcanic rock mean the lake is gradually draining water through the summer. It’s actually quite marshy by the end of summer, so we went at the prime time!
I don’t know. There was just something about the 4 hours spent on the water, with my family, that made me so grateful for God’s love and the world that He created for us. How beautiful and awesome! [Canoe tour photos, photo cred: Abbs Co Photography]
Right before we left on our trip, I pulled out a surprise pie that I had made a few hours earlier. (Do you follow me on Instagram or Snapchat? SN: SandyCoughlin)
Big eyes, everyone was HAPPY for a slice, yummy bites of lemon—sweet and sour—and a perfect sliver to enjoy before our big adventure!
In a large bowl, mix and fold and pour and CHILL! Then serve it with a fresh summer cherry on top!
Prep Time: 10 minutes
Cook Time: 10 minutes + 4 hours refrigeration
Total Time: 4 hours 20 minutes
- 2 cup graham cracker crumbs
- 1/4 cup sugar
- ⅔ cup butter, melted
- Or you can use 1 graham cracker crust, 9 inch
- 1 (14 ounce) can sweetened condensed milk
- 1 8 oz packages of cream cheese, softened
- 1 (6 ounce) can frozen lemonade concentrate, thawed
- 1 cup heavy whipping cream, whipped
- 1 tsp. vanilla
- Preheat over to 350 degrees.
- In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until combined.
- Press graham cracker crumbs into deep dish pie dish, making sure to go up the sides.
- Bake for 10-12 minutes. Remove from oven and let cool.
- In a small mixing bowl, combine milk, and softened cream cheese. Beat on low speed for 2 minutes (mixture will be thick).
- In a separate bowl, beat on high the whipped cream. Add in the vanilla. Fold into the cream cheese mixture and whip for 3 minutes.
- Gradually beat in lemonade concentrate.
- Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
- Cover and refrigerate for at least 4 hours; serve!
More summer desserts: