Frozen Lemonade Pie
A refreshing, no-bake dessert that's cold, creamy, and bursting with lemon flavor, perfect for hot summer days.
Ingredients
Crust
- 1 package Graham cracker crust (store bought or homemade) Classic choice, but can substitute with a vanilla wafer crust.
Filling
- 1 can Frozen lemonade concentrate, thawed Thaw just enough to stir.
- 1 can Sweetened condensed milk
- 1 container Whipped topping (like Cool Whip), thawed
- 1 tbsp Fresh lemon zest Optional, but adds great flavor.
- 1 pinch Salt Optional, enhances lemon flavor.
Instructions
Preparation
- Set your crust in the freezer while you mix the filling to help it set faster.
- In a large bowl, stir together the sweetened condensed milk and the thawed frozen lemonade concentrate until thick and glossy.
- Gently fold in the whipped topping to keep the mixture airy.
- Add lemon zest and a pinch of salt if desired, then pour the filling into the crust and smooth the top.
Freezing
- Freeze the pie until firm, at least 6 hours or ideally overnight.
Serving
- Take the pie out of the freezer about 10 minutes before slicing for cleaner cuts.
- Use a sharp knife run under hot water for neat slices.
Notes
Store leftovers in an airtight container in the freezer. Consider adding whipped topping, lemon zest, or crushed graham crackers as toppings when serving.