This Frozen Lemonade Pie has a tart and creamy pie filling with a graham cracker pie crust. It is an easy, delicious, and refreshing dessert recipe!
This Frozen Lemonade Pie is a little piece of my childhood. My mom used to make this all of the time during the summers and I'm pretty sure I ate more than 50% of the pie every single time. It is incredibly simple, delicious, and frozen so it is perfect for summer!
If you're looking for more recipes that are perfect for the summer months check out these Mini Strawberry Cheesecakes, Lemon Poppy Seed Cake, or this Cookie Dough Ice Cream Recipe.
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Why You'll Love This Recipe
- It is so simple but packs a ton of flavor. Much like my Brownie Pie!
- This Lemonade Pie Recipe is refreshing and perfect for hot summer months. Just like this Mini Strawberry Cheesecake recipe!
- It has a creamy filling an crunchy graham cracker crust.
- This is a versatile dessert. The lemonade concentrate can be switched out for other concentrates to change up the flavor of the pie.
Ingredients
Ingredient Notes
- Be sure to get heavy whipping cream and not half and half. You will use it to make homemade whipped cream.
- You can find frozen pink lemonade concentrate in the frozen food section of your grocery store, normally near the frozen fruit. Let it thaw completely before making the pie.
- Sweetened Condensed Milk will sweeten, thicken up the pie, and make it creamy.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can use a premade graham cracker crust instead of making your own.
- Frozen whipped cream can be used instead of homemade whipped cream.
- The pink lemonade concentrate can be swapped out with any citrus juice concentrate to change the flavor of the pie.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F). Spray a pie plate with non-stick spray. Set aside.
STEP 2: In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.
STEP 3: Firmly press the graham cracker mixture into the pie plate using the bottom of a cup. Bake the crust for 8-10 minutes or until golden brown. Remove from oven and allow to cool completely before adding the filling.
STEP 4: In a large bowl with a hand mixer whip the heavy whipping cream to stiff peaks. Be sure not to over mix.
STEP 5: In a separate bowl combine the lemonade concentrate and sweetened condensed milk.
STEP 6: Gently fold in the melted pink lemonade concentrate and the sweetened condensed milk until fully combined.
STEP 7: Pour the mixture into the cooled crust. Place in the freezer for 5 hours or until fully frozen.
STEP 8: Store the pie in the freezer until you are ready to serve.
Expert Baking Tips
- Let the pie freeze fully. It's tempting to try to cut into the pie as soon as possible, but it will be better if you freeze fully before enjoying.
- Use all of the filling. You may not be able to fit all of the filling in the pie crust, but you can divide the extra up in ramekins and freeze to make little pies!
Recipe FAQ's
The whipped cream was probably not fully combined. You can use the hand mixer to break up the whipped cream chunks (before freezing) but do it on low speed so you don't disrupt the mixture too much.
If stored correctly in an airtight container this Frozen Lemonade Pie will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this Frozen Lemonade Pie or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Lemonade Pie Recipe
Ingredients
For Crust:
- 10 sheets graham crackers finely crushed
- 5 tablespoons (70 grams) butter melted
- ¼ teaspoon salt
- 2 tablespoons (24 grams) sugar
For Filling:
- 1 cup heavy whipping cream
- 12 ounces frozen pink lemonade concentrate thawed
- 14 ounces sweetened condensed milk
Instructions
For Crust:
- Preheat the oven to 350 degrees (F). Spray a pie plate with non-stick spray. Set aside.
- In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand. Be sure you break up any chunks that might have formed.
- Firmly press the graham cracker mixture into the pie plate using the bottom of a cup.
- Bake the crust for 8-10 minutes or until golden brown. Remove from oven and allow to cool completely.
For Filling:
- In a large bowl with a hand mixer whip the heavy whipping cream to stiff peaks. Be sure not to overmix.
- In a separate bowl combined the pink lemonade concentrate and the sweetened condensed milk.
- Gently combine the lemonade mixture and the whipped cream until smooth.
- Pour the mixture into the cooled crust. Place in freezer for 5 hours or until fully frozen.
Notes
- Let the pie freeze fully. It's tempting to try to cut into the pie as soon as possible, but it will be better if you freeze fully before enjoying.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Natalie says
This pie is delicious and so refreshing for summer! Mine definitely took more than two hours to freeze, so i would recommend leaving more than enough time to make sure it hardens up. Also be sure to grease the pan thoroughly, mine wasn't too eager to leave the pan haha.
Leah K says
I made this recently with a couple changes to make it vegan. (Margarine instead of butter and coconut cream instead of cream).
My family loved it and it disappeared within a day 🙂