This Frozen Lemonade Pie is bright, creamy, and refreshing—everything you want from a summer treat, without any baking required. With just a handful of ingredients and almost zero prep time, it’s the ultimate in easy summer dessert recipes.
Whether you make them as mini pies for a party tray or a single classic pie to slice and share, this recipe brings serious lemon flavor with a cool, silky texture. It’s like sunshine in a crust. If you’re looking to add more no-bake summer desserts to your recipe box, this one is a must-try.
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Ingredients for Frozen Lemonade Pie
These little pies are the epitome of no-bake summer desserts—sweet, tart, and icy-cold. They’re perfect for backyard barbecues, summer birthdays, or just as a make-ahead treat to stash in the freezer.
*Makes one 9-inch pie or 6–8 mini pies
- 1 (6 oz) can frozen lemonade concentrate, completely thawed (You might only be able to find 12 oz containers, in which case you can use half of that container)
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 pre-made graham cracker crust or 6–8 mini graham cracker crusts
- Optional toppings: whipped cream, lemon zest, fresh lemon slices
How to Make Frozen Lemonade Pies
These no-bake summer treats are super easy to throw together in just minutes! Here’s a step-by-step breakdown:
1. Make the Filling:
In a large mixing bowl, combine the thawed lemonade concentrate and sweetened condensed milk. Fold in the whipped topping. Stir until completely smooth and creamy.
2. Fill the Crust(s):
Spoon the mixture into your prepared graham cracker crust (or divide evenly among mini crusts). Smooth the top(s) with a spatula.
3. Freeze:
Cover the pie(s) and freeze for at least 4–6 hours, or overnight, until completely firm.
4. Serve:
When ready to serve, remove from the freezer and let sit at room temperature for 5–ish minutes to soften slightly. Garnish with whipped cream, lemon zest, or lemon slices for a pretty finishing touch.
Pro Tips
- Use a lemonade concentrate for bold flavor—regular lemonade won’t give the same effect. I would suggest you make sure your concentrate is pretty much melted before you mix it in with the other ingredients. It will be easier to spread around the flavor, that way.
- For an extra lemon-y punch, add 1 tablespoon fresh lemon juice or a pinch of zest to the filling.
- Allow it to sit out at room temperature for just a few minutes before slicing if you make one big pie. It’s just easier that way.
- Store this tightly covered in the freezer to avoid freezer burn.
- You can even make the filling and freeze it in popsicle molds for frozen lemonade bars!
- Mix up the flavors: While lemonade is classic, you can easily customize this recipe with other frozen juice concentrates like pink lemonade, limeade, or even pineapple-orange for a tropical twist. This base is super flexible and just begging to be adapted for your favorite summer flavors.
FAQs
Can I use fresh lemonade instead of frozen concentrate?
For the best flavor and consistency, it’s important to use frozen lemonade concentrate. Fresh lemonade is more diluted and may not give the pie the bold, tart lemon flavor or the proper texture needed for setting.
Can I make this pie ahead of time?
Absolutely! Frozen lemonade pie is perfect for making ahead. You can prepare it up to 2-3 days in advance. Just keep it tightly covered in the freezer until you’re ready to serve.
How long does the pie need to freeze before serving?
The pie should freeze for at least 4-6 hours, but overnight is ideal for a firm, sliceable texture.
Can I use a homemade graham cracker crust?
Yes! A homemade graham cracker crust works beautifully. Just make sure it’s completely cooled before filling it with the lemonade mixture.
Is there a substitute for Cool Whip?
If you prefer, you can use stabilized whipped cream instead of Cool Whip. Regular homemade whipped cream tends to deflate when frozen, so stabilized whipped cream will give you better results. To make your own stabilized whipped cream, you can beat heavy whipping cream with a bit (maybe ¼ cup) of powdered sugar until you get stiff peaks.
How should I store leftovers?
Keep any leftover pie tightly wrapped in the freezer. It will stay fresh for up to a week, even longer if you keep it nicely wrapped up in the freezer.
If you’re looking for summer desserts that come together in minutes and taste like sunshine, you’ll love these Frozen Lemonade Pies. Creamy, zesty, and made with just a few pantry staples, they’re the kind of dessert that you’ll want to make on repeat all summer long.
So the next time you’re craving something cool, refreshing, and effortless, this is the one to reach for. Your freezer (and your taste buds) will thank you.
Frozen Lemonade Pie
Ingredients
- 6 oz can frozen lemonade concentrated completely thawed (If you can't find a 6 oz can, you can use half of a 12 oz can)
- 14 oz sweetened condensed milk usually 1 can
- 8 oz Cool Whip thawed
- 1 pre-made graham cracker crust or 6-8 mini graham cracker crusts
Instructions
- In a large mixing bowl, combine the melted lemonade concentrate and sweetened condensed milk.
- Fold in the Cool Whip. Stir until completely smooth and creamy.
- Spoon the mixture into your prepared graham cracker crust (or divide evenly among mini crusts). Smooth the top(s) with a spatula.
- Cover the pie(s) and freeze for at least 4–6 hours, or overnight, until completely firm.
- When ready to serve, remove from the freezer and let sit at room temperature for 5–ish minutes to soften slightly. Garnish with whipped cream, lemon zest, or lemon slices for a pretty finishing touch
