Frozen Pink Lemonade Pie

This Frozen Pink 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!

This is one of those pies that you can make as simple or as complicated as you want it to be. My mom always made it with all pre-made ingredients and she could have it put together and in the freezer in less than five minutes. I made my own crust and whipped cream, so it took a bit more time, but you can’t go wrong with making it either way!

You can also change up the flavoring by just buying a different citrus concentrate. I was always most excited about the pink lemonade pie, but my mom would also make a regular lemonade pie. You could use orange or lime if you’re looking to get crazy!

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5 from 1 vote

Frozen Pink Lemonade Pie

A graham cracker crust filled with a frozen whipped lemonade mixture.

Prep Time10 mins

Cook Time8 mins

Resting Time2 hrs

Total Time2 hrs 18 mins

Course: Dessert

Cuisine: American

Keyword: cream pie, Graham Cracker, lemonade, pink lemonade

Servings: 12 slices

Ingredients

For Crust:

• 10 sheets graham crackers finely crushed
• 5 tablespoons (70 grams) butter melted
• 1/4 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.
• 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.
• Gently fold in the melted pink lemonade concentrate and the sweetened condensed milk until fully combined.
• Pour the mixture into the cooled crust. Place in freezer for 2 hours or until fully frozen.

Frozen Pink Lemonade Pie

Graham Cracker Crust

1. Preheat your oven to 350 degrees (F). Spray a pie plate (this is my favorite) with non-stick spray. Set aside.
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. Be sure you break up any chunks that might have formed.
3. Firmly press the graham cracker mixture into the pie plate using the bottom of a cup.
4. Bake the crust for 8-10 minutes or until golden brown. Remove from oven and allow to cool completely before adding the filling.

Pink Lemonade Filling

1. In a large bowl with a hand mixer (I use this one or this immersion blender with the whisk attachment) whip the heavy whipping cream to stiff peaks. Be sure not to overmix.
2. Gently fold in the melted pink lemonade concentrate and the sweetened condensed milk until fully combined.
3. Pour the mixture into the cooled crust. Place in the freezer for 2 hours or until fully frozen.
4. Store the pie in the freezer until you are ready to serve.

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