This frozen lemonade pie is a creamy, tangy dessert that’s perfect for warm weather or whenever you want a refreshing no-bake treat. Made with lemonade concentrate, cream cheese and whipped topping, this pie comes together quickly and freezes into a smooth, sliceable dessert.
Recipe Essentials
With a combination of creamy and zesty ingredients, this frozen lemonade pie comes together in no time. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Frozen lemonade concentrate – This is the main flavor providing ingredient for our pie. It usually comes in a tube- you know the ones we used to make punch with?
- Graham cracker crumbs
- Light brown sugar
- Sugar
- Salted butter
- Cream cheese
- Sweetened condensed milk
- Lemon zest
- Whipped topping
How to Make Frozen Lemonade Pie (Step-by-Step)
No bake desserts like this are so great for summer- no oven heating up the house!
- Make pie crust. Add the graham cracker crumbs to a food processor and grind until coarse. Add the brown sugar, sugar and melted and cooled butter, pulsing until it is a sand-like consistency.
- Chill or bake. Transfer the crumbs to a pie pan, chill in the refrigerator OR you can bake the pie crust until light brown. Either will set the crust.
- Make pie filling. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric hand mixer, beat the cream cheese until smooth, then add the sweetened condensed milk, lemonade concentrate and lemon zest. Mix until smooth.
- Fold in whipped topping. By hand, fold in the whipped topping until combined.
- Add to crust and chill. Evenly spread the lemonade pie filling over the crust and place in the freezer to chill for at least 6 hours to overnight.
Tips for the Best Frozen Lemonade Pie
While this pie is super simple to make, I do have a few tips to ensure it comes out perfectly.
- Use softened cream cheese – Soft cream cheese blends more smoothly and prevents lumps in your pie filling.
- Don’t dilute the concentrate – Use it straight from the can after thawing to keep the flavor bold and tangy.
- Fold whipped topping gently – Overmixing can deflate the airy texture that keeps the pie light and fluffy.
- Chill the crust first – A chilled crust, even if you chose to bake it, prevents crumbling when slicing.
Mix Things Up!
There are plenty of ways to switch up this frozen lemonade pie to your liking.
- Pink lemonade – Use frozen pink lemonade concentrate for a fun color and slightly different flavor.
- Fresh fruit – Add a layer of fresh strawberries, raspberries or blueberries to the top of the pie for a really fruity twist.
Perfect Pairings
You can serve this frozen lemonade pie with just about anything you’d like to! My personal favorite is a big dollop of homemade whipped cream. In addition to the whipped cream, I also like to serve mine with fresh fruit, like strawberries or blueberries.
If you’re a saucy person like me, try drizzling some blueberry sauce or fresh strawberry sauce over top.
Your Questions, Answered
Lemonade concentrate is recommended because it contains both lemon flavor and sweetness. Using fresh juice alone may make the frozen lemonade pie too tart.
Yes. Although I haven’t tried them, some versions use only sweetened condensed milk and whipped topping, but the cream cheese helps create a firmer texture and richer flavor.
This usually happens if the pie has not frozen long enough or if the whipped topping was overmixed.
More Zesty Desserts
As soon as springtime hits, I start craving all things lemon! These zesty desserts are some of the best!
Frozen Lemonade Pie Recipe
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs , about 10 sheets
- 1 tablespoon light brown sugar
- 2 tablespoons sugar
- 6 tablespoons salted butter , melted and cooled
Pie Filling:
- 6 ounces cream cheese , softened
- 1.14 ounces sweetened condensed milk
- 4 ounces frozen lemonade concentrate thawed
- zest of 1 lemon
- 8 ounces whipped topping , thawed if frozen
Instructions
- Add the 1 1/2 cups graham cracker crumbs to a food processor and grind until coarse. Add the 1 tablespoon light brown sugar, 2 tablespoons sugar and melted and cooled 6 tablespoons salted butter, pulsing until it is a sand-like consistency.
- Transfer the crumbs to a 9-inch pie pan, chill in the refrigerator for 30 minutes. OR you can bake the pie crust at 325°F for 8-10 minutes or until light brown. Either will set the crust.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric hand mixer, beat the softened 6 ounces cream cheese for 1 minute (or until smooth, then add the 1.14 ounces sweetened condensed milk, 4 ounces frozen lemonade concentrate thawed and zest of 1 lemon. Mix until smooth.
- By hand, fold in the 8 ounces whipped topping until combined.
- Evenly spread the lemonade pie filling over the crust and place in the freezer to chill for at least 6 hours to overnight.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
