FROZEN LEMONADE PIE THAT NEEDS NO BAKING FOR HOT SUMMER DAYS
This frozen lemonade pie is creamy, tangy, and refreshingly cold with a buttery graham cracker crust. A no-bake summer dessert perfect for hot days, BBQs, and easy entertaining.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk or electric mixer
- Freezer
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 cup frozen lemonade concentrate, thawed
- 1 tablespoon lemon zest
- 2 cups whipped topping
For Garnish (Optional):
- lemon slices
- whipped cream
- mint leaves
Instructions
Make Crust
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch pie dish and freeze while preparing filling.
Prepare Filling
- Beat cream cheese until smooth. Add sweetened condensed milk, lemonade concentrate, and lemon zest. Mix until creamy.
Fold in Whipped Topping
- Gently fold whipped topping into the mixture until light and fluffy.
Assemble Pie
- Pour filling into crust and smooth the top evenly.
Freeze
- Freeze for at least 4 hours or until firm.
Serve
- Let sit for 5–10 minutes before slicing. Garnish and serve cold.
Notes
- Make Ahead: Perfect to prepare a day before serving.
- Storage: Keep frozen for up to 2 weeks covered tightly.
- Flavor Twist: Add lime juice for a lemonade-lime version.
- Crust Swap: Use digestive biscuits if graham crackers are not available.
- Serving Tip: Slice with a warm knife for clean cuts.