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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
Prep Time 6 minutes
Cook Time 0 minutes
Total Time 6 minutes
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.
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