So Here’s the Deal With Frozen Lemonade Pie
If you’ve never had frozen lemonade pie, oh boy, you’re in for it. First time I made this, I honestly just wanted something cold and sweet that didn’t involve baking (summer + oven = no thanks). I remember my aunt brought it to a family BBQ once and I begged for the recipe, which she scribbled onto a napkin with half a lemon juice stain on it. I lost that napkin, by the way, but the memory stuck around longer than my willpower at a dessert table. And if you can operate a can opener and a whisk (or in my cousin's case, a fork because he lost the whisk), you can make this pie.
Why I Keep Coming Back to This Pie
I make this whenever someone calls and says, “Oh, we’ll just pop by this afternoon!” My family goes nuts for this—especially my dad, who pretends to hate sweets but somehow manages to grab the biggest slice every single time (never trust a man who says he doesn’t like dessert). It’s also my secret weapon when I need something to cool off after mowing the yard. And honestly, it’s impossible to mess up. Well, unless you forget to freeze it, which I absolutely did once. Not my finest moment, but even as a chilled mess, folks still ate it.
What You’ll Need (with a Few Shortcuts)
- 1 store-bought graham cracker crust (or make your own if you’re feeling fancy—sometimes I just smash up digestive biscuits and call it good)
- 1 can (14oz) sweetened condensed milk (my gran swore by Eagle Brand, but I’ve used generic and nobody noticed)
- 1 container (8oz) whipped topping, thawed (Cool Whip, or if I’m out, I’ve mixed up fresh whipped cream—honestly, both work)
- 1 can (6oz) frozen lemonade concentrate, thawed (pink lemonade gets you a pink pie! I’ve tried limeade too for a twist)
- Optional: zest of 1 lemon (I rarely remember to do this, but it does add zing)
- A handful of fresh berries for topping (totally optional—my niece likes M&Ms instead, go figure)
How I Usually Throw This Pie Together
- In a big mixing bowl, dump in the sweetened condensed milk and thawed lemonade concentrate. Whisk them together. It smells like summer at this point. (Don’t worry if it looks a little thin, it thickens up)
- Fold in the whipped topping gently. Or not-so-gently if you’re in a rush—just don’t beat the life out of it.
- This is where I sneak a taste, just to be sure it’s tart enough. Want it more lemony? Add some juice or zest. Or not. Up to you.
- Spoon the fluffy mixture into your crust. Smooth the top, or make swirly patterns if you’re feeling artistic (I rarely am, but I try).
- Freeze for at least 4 hours—overnight works even better. Actually, I find it tastes even more amazing the next day, but that’s if you can wait that long.
- Before serving, let it sit out for about 10 minutes so it’s easier to slice. Or just attack it with a big knife and hope for the best.
- Top with berries, more whipped cream, or honestly, just dig in as is.
Things I Learned the Hard Way
- Don’t freeze it in a deep bowl (I tried that once—turns out, you need a pie shape for a reason)
- If your whipped topping isn’t thawed, you’ll have a lumpy mess. Ask me how I know.
- Fresh lemon zest is great, but lemon extract? I thought it’d be brilliant, but it just tasted weird. Skip it.
Stuff I’ve Tried (Some Worked, Some... Not So Much)
- Limeade concentrate instead of lemonade—so good, a bit more tart. If you like puckering up, give it a try.
- Chocolate cookie crust. I thought it'd be amazing, but honestly it just tasted odd with the lemon. Maybe it’s just me.
- Once, I added a splash of limoncello and, um, my mother-in-law was not amused. I liked it though!
Do You Really Need Fancy Equipment?
All you need is a bowl, a whisk, and a pie plate (if you’re making your own crust). I’ve used a fork instead of a whisk, and for the crust, a Tupperware container once when all my pie pans were missing. Worked fine. No stand mixer or food processor needed. If you want a really smooth pie, a hand mixer is nice, but not essential.
How to Store (Not That You’ll Need To)
Just keep it in the freezer, covered up with foil or cling wrap. Should keep for about a week, but honestly, in my house it never lasts more than a day. If you have leftovers, they’re amazing for breakfast (don’t judge me).
How We Like to Serve It
My family’s favorite is to pile on a heap of fresh strawberries, but I sometimes just put the pie out and let everyone throw on their own toppings. For birthdays, my sister insists on pink lemonade and rainbow sprinkles—haven’t figured out why, but hey, tradition is tradition.
Lessons I Wish I’d Learned Earlier
- I once tried to speed up the freezing by cranking the freezer to max. Ended up with a weird, icy pie that no one wanted seconds of. Just let it freeze at normal temp.
- Cutting it too soon? Yep, that’s a mess. Give it the full 10 minutes to soften. Or you’ll end up with pie chunks instead of slices. Which, honestly, still tastes fine.
Folks Keep Asking Me...
- Can I use real whipped cream instead of Cool Whip? Yeah, you can! Actually, I think it tastes a little richer. Just whip it till it’s thick and fold it in.
- What if I don’t have a graham cracker crust? You can smash up cookies (digestives, shortbread, even Oreos in a pinch) and press them in with melted butter. Or skip the crust and eat it straight out of the bowl—I won’t tell anyone.
- Is it really that easy? Oh it’s even easier than it looks. The hardest part is waiting for it to freeze. (And maybe not eating the filling with a spoon first.)
- Can I make this ahead? Definitely. Actually, I tend to think it tastes better the next day after the flavors hang out together.
- Do I have to use lemonade concentrate? Probably, yes, but I once tried with fresh lemon juice and extra sugar. It was fine, but not as good, to be honest.
Little Side Note
Oh, and totally off topic, but if you ever need ideas for keeping the kids entertained while this pie freezes, I found this summer activity list really helpful. Also, for a deep dive on types of condensed milk, this Serious Eats guide saved me form a wild goose chase at the grocery store once.
So that’s my rambling, summery tale of frozen lemonade pie. Go make it, and let me know if your family fights over the last slice like mine does. Or don’t—more for you, right?
Ingredients
- 1 (9-inch) prepared graham cracker pie crust
- 1 (14-ounce) can sweetened condensed milk
- 1 (6-ounce) can frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest
- 1 (8-ounce) container whipped topping, thawed
- 1 tablespoon granulated sugar
- Lemon slices, for garnish
- Fresh mint leaves, for garnish
Instructions
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1In a large mixing bowl, combine the sweetened condensed milk, thawed frozen lemonade concentrate, lemon zest, and granulated sugar. Whisk until smooth and well blended.
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2Gently fold in the whipped topping until fully incorporated and the mixture is light and creamy.
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3Pour the lemonade filling into the prepared graham cracker crust, spreading evenly with a spatula.
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4Cover the pie with plastic wrap or aluminum foil and freeze for at least 4 hours, or until firm.
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5Before serving, let the pie sit at room temperature for 10 minutes to soften slightly. Garnish with lemon slices and fresh mint leaves if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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