Desserts often feel too heavy and rich in the hot summer, but this frozen pie is perfect for a steamy summer day. With basic ingredients, it's quick and easy and the result is cool and slightly sweet with refreshing tartness.
In a large mixing bowl, add 8 oz. (1 cup) of the thawed lemonade concentrate. You will not need the remaining lemonade concentrate so if you have extra, you can mix it with water to make a few glasses of lemonade if you'd like.
Add the ice cream in thirds, beating at low speed until well blended as you add each portion.
Add ⅓ of the whipped topping to the ice cream mixture and mix gently until well blended.
Put the remaining whipped topping in the refrigerator (you will need it later).
Spoon ice cream mixture evenly into 2 graham cracker crusts and place in freezer for 1 hour to chill.
When the pie filling is chilled, remove pies from freezer and spread the remaining whipped topping over pies evenly.
Cover pies and return to freezer for at least 4 hours.
When ready to serve, let pies stand at room temperature for a few minutes before slicing. It may be helpful to use a hot knife to slice.