Frozen Lemonade Pie Recipe

Hello, heatwave! There’s no doubt that summer is in full swing in southern California, and the combination of high temps and being 8 ½ months pregnant leads to only one rational conclusion: Frozen Lemonade Pie for every meal!

A sliver at breakfast, a bite after lunch and a big ol’ wedge at dinner. This pie and I have gotten acquainted real quick this past week and I’m not complaining! It’s the ultimate no-bake treat that marries a tangy fresh citrus flavor with a creamy consistency, and it’s all piled high inside a buttery graham cracker crust.

No-bake pies are a favorite around here during summer months, and this frozen lemonade pie is giving it’s peanut butter and banana culinary counterpart some serious competition atop my list of frosty sweets. Best of all, this lemon concoction can be easily transformed into a lime- or orange-flavored dessert by subbing in your preferred citrus flavor into the recipe below. So what are you waiting for? Ditch the oven and beat the heat with the easiest, creamiest Frozen Lemonade Pie!

Frozen Lemonade Pie Recipe

Frozen Lemonade Pie Recipe

Frozen Lemonade Pie Recipe

Frozen Lemonade Pie Recipe

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Dessert

Frozen Lemonade Pie

Frozen Lemonade Pie is the ultimate no-bake treat that marries a tangy fresh citrus flavor with a creamy consistency, and it’s all piled high inside a buttery graham cracker crust.
5 from 1 vote
Frozen Lemonade Pie Recipe
Prep Time 6 mins
Cook Time 0 mins
Total Time 6 mins
Servings 1 (9-inch) pie

Ingredients 

For the crust:

  • 1 1/2 cups graham cracker crumbs (about 10 full-sheet graham crackers)
  • 7 Tablespoons unsalted butter, melted
  • 1/4 cup light brown sugar

For the filling:

  • 1 cup cold heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons sugar
  • 1 (8-oz.) package cream cheese, at room temp
  • 1 (14-oz.) can sweetened condensed milk
  • 1/2 cup thawed lemonade concentrate
  • 1/4 cup fresh lemon juice
  • 1 Tablespoon fresh lemon zest

Instructions 

Make the crust:

  • In a large bowl, stir together the graham cracker crumbs, melted butter and brown sugar until combined. Pour the mixture into a 9-inch pie plate or springform pan, packing it firmly into the bottom and sides of the pan. Cover the crust with plastic wrap and refrigerate it for 1 hour.

Make the filling:

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream, vanilla and sugar on medium-high speed until stiff peaks form. Set the whipped cream aside. (See Kelly’s Note.)
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sweetened condensed milk until smooth. Beat in the lemonade concentrate, lemon juice and lemon zest until combined then fold in the prepared whipped cream.
  • Pour the mixture into the pie crust, cover the pie with plastic wrap, and freeze it for a minimum of 6 hours or until it is firm.
  • When ready to serve, remove the pie from the freezer and cut it into slices.

Kelly’s Note:

  • In place of the homemade whipped cream, you can substitute one (8-oz.) carton frozen whipped topping that has been thawed.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 2759kcal, Carbohydrates: 276g, Protein: 15g, Fat: 182g, Saturated Fat: 107g, Cholesterol: 538mg, Sodium: 967mg, Potassium: 632mg, Fiber: 5g, Sugar: 189g, Vitamin A: 5945IU, Vitamin C: 37.9mg, Calcium: 339mg, Iron: 5.8mg

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Comments

  1. Kelly, I LOVE lemon and just made this pie. It is firming up in the freezer now. I have a question: after the 6 hrs in the freezer can it be moved into the refrigerator or does ot have to remain in the freezer? I thought with the cream cheese component it could maybe go into the refrigerator.

    1. Great question, Tracy! I have only ever stored it in the freezer, so I’m not 100% positive, but I totally agree with you that the cream cheese could make it possible that it’ll stay firm in the fridge. Please let me know if you give it a shot! ENJOY!

  2. 5 stars
    Hi, I too am from South Africa, would a cold drink like Sprite or Krest Lemonade not work the same seeing as the recipe has fresh lemon juice in it?

    1. Hi Mary! You can find it in grocery stores in the freezer aisle next to the other frozen fruit juice concentrates.

  3. I’m mrs Cereline Cloete from Namibia…So So thanking you sharing your tart …im having a church ritual in December and was looking for easy but tasting tart receipt. I would like to hear from you more before December.

  4. I’m thinking of making this into mini pies using a muffin tin. Do you think I could get a dozen small mini pies out of this recipe?

    1. Hi Melissa! I’ve never tried dividing this recipe into a muffin tin so I’m not sure how full each cup would be with the crust or filling.

  5. In South Africa we dont have Graham crackers or frozen lemonade what do you suggest I use as an alternative

    1. Hi Jenny – You could use any type of cookie or biscuit in place of the Graham crackers and you could try replacing the lemonade concentrate with lemon juice. Hope this helps!

  6. I’m thinking of making this for a baby shower. What size baking dish would I use to double this recipe? Also, could I sub. pink lemonade concentrate> Thanks!

    1. Hi Janet! I have never tried doubling this recipe, so I’m not sure if doing so would fit in a 13×9-inch pan. But you could definitely substitute pink lemonade concentrate!

  7. I have a key lime tree in my front yard, I wonder how this would taste substituting fresh key lime juice for the fresh lemon juice?

    1. Hi there! Were you looking at the site on your mobile device? If so, click READ MORE and you’ll see it or you can email us at [email protected] and we’d be happy to troubleshoot the issue further.

  8. Hi Kelly! your blog is so amazing and the photography is great! I just started a blog and it would be SO GREAT if you could check it out and maybe leave a comment on my newest whipped cream post on how to make it better! Also, how do you grow a food blog? I love baking but I’m not sure how to get people to read it!

  9. Kelly, I can see why you have become best friends with this pie! What a great summertime treat! I’ve been on a lemon kick lately, and this seems like a great recipe for the upcoming holiday weekend!