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    Home » Recipes » Pie

    Published: Jul 31, 2020 · Modified: Jun 15, 2023 by Ellie Haley · This post may contain affiliate links · 2 Comments

    Frozen Lemonade Pie

    Jump to Recipe Print Recipe

    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!

    three slices of lemonade pie in a metal pie plate with a serving spoon with two slices on plates in the background.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Ingredient Notes
    • Substitutions and Variations
    • Step-By-Step Instructions
    • Expert Baking Tips
    • Recipe FAQ's
    • More Recipes You'll Love
    • Recipe

    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

    all of the ingredients laid out and labeled on a grey background.

    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.

    the graham cracker crust mixture in a glass bowl on a grey background.

    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.

    the graham cracker crust in the pie plate before being baked on a grey background.

    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.

    the whipped cream in a glass bowl on a grey background.

    STEP 4: In a large bowl with a hand mixer whip the heavy whipping cream to stiff peaks. Be sure not to over mix.

    the pink lemonade concentrate and sweetened condensed milk combined in a glass bowl on a grey background.

    STEP 5: In a separate bowl combine the lemonade concentrate and sweetened condensed milk.

    the completed lemonade pie filling in a glass bowl on a grey background.

    STEP 6: Gently fold in the melted pink lemonade concentrate and the sweetened condensed milk until fully combined.

    the pie filling in the graham cracker crust before being frozen on a grey background.

    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

    Why is my frozen lemonade pie lumpy?

    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.

    How do I store the pie?

    If stored correctly in an airtight container this Frozen Lemonade Pie will last up to 2 months in the freezer.

    four slices of frozen lemonade pie recipe in a metal pie plate with a grey striped linen napkin underneath.

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    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

    three slices of lemonade pie in a metal pie plate with a serving spoon with two slices on plates in the background.

    Lemonade Pie Recipe

    Ellie Haley
    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!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 8 minutes mins
    Resting Time 5 hours hrs
    Total Time 5 hours hrs 18 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 251 kcal

    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
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    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.

    Nutrition

    Serving: 1sliceCalories: 251kcalCarbohydrates: 32.2gProtein: 3.7gFat: 12.6gSaturated Fat: 7.3gCholesterol: 38mgSodium: 202mgPotassium: 152mgFiber: 0.4gSugar: 23.6gCalcium: 106mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Natalie says

      September 05, 2021 at 1:48 pm

      5 stars
      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.

      Reply
    2. Leah K says

      August 11, 2020 at 8:27 pm

      5 stars
      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 🙂

      Reply
    5 from 6 votes (4 ratings without comment)

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    I am a classically trained pastry chef with a deep desire to bring delicious and beautiful recipes to the homes of others. I aim to make being in the kitchen approachable instead of intimidating

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    three slices of lemonade pie in a metal pie plate with a serving spoon with two slices on plates in the background. It says Lemonade Pie across the top.

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