You know those desserts that feel like a mini vacation in a bite? This Frozen Lemonade Pie is that kind of treat. Creamy, tangy, and chilled to perfection, it tastes like sunshine and laughter on a hot afternoon. Whether you’re hosting a backyard BBQ, packing a picnic, or just need something cold and happy in your freezer, this one never disappoints.
It’s made with just a handful of ingredients (hello, shortcut heaven), but the flavor payoff is huge. Think Key lime pie meets lemon icebox cake with a whisper of whipped cream dreams. Oh, and it’s make-ahead friendly!
Looking for more breezy bakes? Try my No-Bake Strawberry Icebox Cake or the always-loved Key Lime Cheesecake Bars next!
🥄 Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup frozen lemonade concentrate, thawed
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 tablespoon lemon zest (optional but brightens everything!)
🍋 Instructions
1. Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom and up the sides of a 9-inch pie dish. Freeze while you make the filling.
2. Mix the filling: In a large bowl, whisk together sweetened condensed milk and thawed lemonade concentrate until smooth. Gently fold in whipped topping and lemon zest.
3. Assemble: Pour the filling into the chilled crust and smooth the top with a spatula.
4. Freeze: Cover and freeze for at least 6 hours or overnight, until firm.
5. Serve: Let sit at room temp for 10-15 minutes before slicing. Garnish with extra whipped topping, lemon slices, or zest if desired.
🎉 Serving Tips
- Top with crushed lemon candy or mint leaves for a pop of color.
- Slice and wrap individually in parchment for picnic-perfect treats.
- Serve in mini tart shells for adorable party bites.
🍓 Variations
- Berry Lemonade Pie: Swirl in 1/4 cup strawberry puree before freezing.
- Dairy-Free: Use coconut whipped topping and vegan condensed milk.
- Key Lime Version: Sub the lemonade concentrate with lime and lime zest.
😬 Troubleshooting
- Filling too soft? Make sure the whipped topping is fully thawed but still cold before mixing.
- Crust crumbles? Press it in firmly and freeze before filling.
- Too icy? Freeze overnight, then let sit 10 minutes before slicing.
❄️ Storage Info
- Freeze covered for up to 2 weeks.
- Slice while slightly thawed for clean cuts.
- Do not refrigerate long-term—this one needs to stay frozen!
Frozen Lemonade Pie
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
Filling:
- 1 14 oz can sweetened condensed milk
- 1/2 cup frozen lemonade concentrate thawed
- 1 8 oz tub whipped topping (like Cool Whip), thawed
- 1 tablespoon lemon zest optional but brightens everything!
Instructions
- Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom and up the sides of a 9-inch pie dish. Freeze while you make the filling.
- Mix the filling: In a large bowl, whisk together sweetened condensed milk and thawed lemonade concentrate until smooth. Gently fold in whipped topping and lemon zest.
- Assemble: Pour the filling into the chilled crust and smooth the top with a spatula.
- Freeze: Cover and freeze for at least 6 hours or overnight, until firm.
- Serve: Let sit at room temp for 10-15 minutes before slicing. Garnish with extra whipped topping, lemon slices, or zest if desired.
Notes
- Swap graham crackers for shortbread or vanilla wafers for a twist.
- Make it in a 9×9″ pan and serve as squares.
Let me know if you make this—tag me on Pinterest or Instagram, I’d love to see your twist! #FrozenLemonadePieVibes
