My aunt made this for Easter dinner and everyone was fighting over the last slice. It takes just 4 ingredients to whip up.

This southern 4-ingredient lemonade pie is the kind of simple, sweet thing that shows up at church potlucks and Easter dinners out here in the country, then disappears in a hurry. My aunt started bringing it in a foil-lined pie plate so she didn’t have to worry about getting her dish back, and I still remember the year my cousins were practically elbowing each other for the last slice. It’s cool, creamy, and just tart enough from the lemonade, with a thick buttery crumb crust that tastes like sunshine after a long winter. If you can stir and pour, you can make this pie, and it’s a lovely reminder that the best desserts don’t need a long list of ingredients to feel special.

Serve this lemonade pie well chilled, straight from the refrigerator so the filling stays fluffy and cool. It’s wonderful after a big holiday ham or roast chicken dinner, when everyone wants something light and refreshing. A few fresh lemon slices or a scatter of berries on each plate make it feel fancy without any extra fuss. Offer hot coffee for the grown-ups and iced tea or cold milk for the kids. It’s also a perfect make-ahead dessert for summer cookouts—just keep it in the coldest part of your fridge or a well-iced cooler until you’re ready to slice.

Servings: 8

1 1/2 cups graham cracker crumbs (about 12 full crackers, finely crushed)

Line a 9-inch pie plate with aluminum foil, pressing it smoothly into the bottom and up the sides, leaving a little overhang around the rim. This makes it easy to lift the pie out later and gives you that old-fashioned foil-pie look my aunt always had on the table.

In a medium bowl, stir together the graham cracker crumbs and melted butter until all the crumbs are evenly moistened and the mixture feels like damp sand.

Pour the crumb mixture into the foil-lined pie plate. Using the bottom of a measuring cup or your fingers, press the crumbs firmly and evenly across the bottom and up the sides to form a thick crust. Pack it down well so it holds together when sliced.

Place the crust in the refrigerator to chill and firm up while you make the filling, about 15 minutes. This helps the butter set and keeps the crumbs from shifting when you add the filling.

In a large mixing bowl, pour in the sweetened condensed milk and the thawed frozen lemonade concentrate.

Using a hand mixer on medium speed or a sturdy whisk, beat the lemonade and condensed milk together for 2 to 3 minutes, until the mixture is smooth, slightly thickened, and a bit fluffy. It will turn a very pale yellow and should look creamy and glossy.

Remove the chilled crust from the refrigerator. Pour the lemonade filling into the crust and gently smooth the top with a spatula so the surface is even and the filling reaches all the way to the edges.

Carefully transfer the pie to the refrigerator. Chill, uncovered, for at least 4 hours or until the filling is fully set, thick, and sliceable. For the cleanest slices, chill overnight.

When ready to serve, use the foil overhang to gently lift the pie slightly and loosen the edges if needed, then set it back in the plate and peel the foil away from the rim so you can cut neat wedges. Wipe your knife between cuts for tidy slices. Serve cold and store any leftovers covered in the refrigerator.

For a slightly sweeter, less tart pie, you can use pink lemonade concentrate instead of regular. If you prefer a stronger lemon flavor, add an extra tablespoon or two of lemonade concentrate, tasting as you go so it doesn’t become too sharp. To dress it up for company without adding more ingredients, garnish slices with thin lemon wedges or a few fresh berries just before serving. You can also press the crumb crust a little thicker along the sides for extra crunch, especially if your family loves the crust as much as mine does. If you need to make this ahead, the pie will keep well, tightly covered, in the refrigerator for up to 3 days; the crust may soften slightly over time but will still taste delicious. For food safety, keep the pie chilled at all times—do not leave it out at room temperature for more than 2 hours, and less than 1 hour if you’re serving outdoors on a hot day. Because this recipe uses canned sweetened condensed milk and no eggs, there’s no raw-egg concern, but clean your utensils and bowls well before mixing, and store leftovers promptly in the refrigerator.