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Meet your new favorite summer dessert! This lemonade pie has a buttery graham cracker crust, topped with a creamy lemonade filling that’s the perfect balance of tangy and sweet. It’s served chilled, so it’s great for cooling you down and satisfying your sweet tooth all at the same time.
If you’re craving something sweet but don’t want to turn on your oven, chilled pies are the way to go. Try this grasshopper pie, peanut butter pie, or key lime pie next!
Frozen Lemonade Pie Recipe
There’s nothing quite like a homemade lemonade pie to beat the summer heat and satisfy your sweet tooth. With its tangy and refreshing flavors, this pie is the ultimate dessert for those hot summer days. The best part? It’s incredibly easy to make! All you need are a few simple ingredients, like graham cracker crumbs, sugar, butter, sweetened condensed milk, cream cheese, frozen lemonade concentrate, and whipped topping.
With just a little bit of prep and a few hours in the freezer, you’ll have a delicious lemony pie that will impress your friends and family at your next backyard barbecue or picnic. It’s also great as a treat for hot afternoons since it’s chilled! After a day in the sun, my kids can never get enough. So, I always have to make sure I snag a piece (or two) for myself.
Ingredients You’ll Need
I love lemonade pie because not only is it refreshing and delicious, but it uses super simple ingredients. You can find measurements for each of them in the recipe card below!
Crust
- Graham Cracker Crumbs: Give the crust structure and a delicious nutty flavor.
- Granulated Sugar: For sweetness!
- Melted Butter: Butter adds a rich flavor to the crust and also helps it take shape.
Filling
- Sweetened Condensed Milk: If a dessert has condensed milk in it, you know it has to be good.
- Cream Cheese: Acts as a creamy, tangy base for the filling.
- Frozen Lemonade Concentrate: Using frozen concentrate is an easy way to add the perfect lemony flavor to the pie.
- Whipped Topping: This is mixed into the filling for some extra creamy goodness! You can also use some homemade whipped cream instead.
Let’s Make Lemonade Pie!
Both the crust and the filling for this lemonade pie are so easy to make. If you’re making this pie for an event, be sure to allow yourself enough time for it to chill and set completely before serving.
To Make the Crust:
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
- Combine: Combine the graham cracker crumbs and sugar in a medium bowl.
- Mix In Butter: Add the butter and mix until it resembles wet sand.
- Press Into Pie Dish: Add the mixture to a 9-inch pie dish and press into place with your fingers or a flat-bottomed measuring cup.
- Bake: Bake for 10 minutes and let cool completely.
Filling
- Cream Cheese Mixture: Add the softened cream cheese and the sweetened condensed milk to a large bowl and beat with a hand mixer until smooth.
- Add Lemonade: Add the lemonade concentrate and mix until smooth.
- Add Whipped Topping: Stir in half the container of whipped topping until smooth and pour into the cooled crust. You may have a little bit extra filling, which I like to pour into a few ramekins and freeze for an extra treat.
- Chill: Place in the freezer for at least 6 hours, or overnight.
- Serve: When ready to serve, remove from the freezer and top with the remaining half container of whipped topping. Serve immediately.
Tips and Variations
Lemonade pie is straightforward to make, but here are a few simple ways to make it taste even better!
- Ensure a Sturdy Crust: To achieve the perfect graham cracker crust, make sure to press the crumb mixture firmly into the pie dish. This will help the crust hold its shape when you cut and serve the pie. You can use the back of a spoon or a flat-bottomed glass to evenly press the crumbs into the dish.
- Soften Your Cream Cheese: Softening the cream cheese is crucial for achieving a smooth and creamy filling. Take the cream cheese out of the refrigerator in advance and let it sit at room temperature for about 30 minutes to an hour. This will make it easier to blend with the other ingredients and prevent any lumps in the filling.
- Swap Out the Crust: Instead of graham cracker crumbs, try using crushed Nilla Wafers!
- Make it Lime: Use frozen limeade concentrate for a lime version of this tasty pie!
How Long Does Lemonade Pie Last?
Never very long at my house! But if you’re lucky enough to have leftovers, you can keep them in the fridge for later when you’re craving something cold and sweet.
In the Refrigerator: Store covered with plastic wrap for up to 4 days.
More Refreshing Lemonade Recipes
There’s a reason why lemonade is a summer staple. It’s so refreshing! Here are a few more great recipes to try as the temperatures heat up.
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Lemonade Pie
Ingredients
Crust
- 1 â…“ cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons butter, melted
Filling
- 1 (14 ounce) can sweetened condensed milk
- 8 ounces cream cheese, softened
- 1 (12 ounce) can frozen lemonade concentrate, thawed
- 1 (8 ounce) container of whipped topping, thawed and divided
Instructions
Crust
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the graham cracker crumbs and sugar in a medium bowl.
- Add the butter and mix until it resembles wet sand.
- Add the mixture to a 9-inch pie dish and press into place with your fingers or a flat-bottomed measuring cup.
- Bake for 10 minutes and let cool completely.
Filling
- Add the softened cream cheese and the sweetened condensed milk to a large bowl and beat with a hand mixer until smooth.
- Add the lemonade concentrate and mix until smooth.
- Stir in half the container of whipped topping until smooth and pour into the cooled crust. You may have a little bit extra filling, which I like to pour into a few ramekins and freeze for an extra treat.
- Place in the freezer for at least 6 hours, or overnight.
- When ready to serve, remove from the freezer and top with the remaining half container of whipped topping. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like it. The crust I made was very good. I used a magic bullet to do the graham crackers and then together as stated pretty much and then did not bake it and the crust turned out like a cookie. I didn’t have my blender, so I hand stirred the ingredients so next time for sure a mixer with cream cheese involved. I ate it quick. The freeze didn’t totally freeze and I should have oiled the pan I used so that I could serve the pie better. I love that it takes a whole can of lemonade. I think that is unique. Thanks for sharing. I like it overall. Not as good as another cream pie that I’ve had recently but yummy and tart uniquely.
Nowelle
Forgive me if I missed it somewhere in your notes, but what size can of lemonade concentrate do we use?
I used a 12 ounce can of lemonade concentrate in this recipe!
This is such an easy pie to fix and has become one of our favorites! My neighbor always remarks how great and refreshing it is to serve on a hot summer night.