All your favorite lemonade flavors combine in this chilly, creamy Frozen Lemonade Pie for the summer’s most refreshing dessert.
Perfectly Refreshing Summer Dessert
If you make one dessert this summer, you have to whip up this amazingly refreshing Frozen Lemonade Pie. Cold, creamy, bright lemon flavor with just the right amount of sweetness all in a buttery graham cracker crust. It’s perfect for entertaining on a hot summer day.
Creamy, Dreamy and So Super Easy
You know that first sip of a cold glass of lemonade on a hot summer day? That’s what this pie is. So fresh, so delicious. Sink your fork into that creamy filling and it’s so heavenly.
If you’re not up for spending summer afternoon in the kitchen with the stove on; a cold, creamy frozen pie will satisfy that sweet tooth and cool you off. Everyone loves my No-Bake Peanut Butter Pie (or my No-Bake Chocolate Peanut Butter Pie) for a reason. And you’re going to love this one just as much. Because it’s super easy, super refreshing and it’s going to be a huge hit at your cookout.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Cream cheese (softened): creates the rich, creamy base of the filling while giving the pie enough structure to hold its shape once frozen. Full-fat cream cheese works best for the creamiest texture, but reduced-fat cream cheese can be used for a slightly lighter pie.
- Frozen lemonade concentrate (thawed): delivers bright, bold lemon flavor and the perfect balance of sweetness and tartness. Limeade concentrate can be substituted for a fun lime version, but fresh lemon juice isn’t a good substitute since it lacks the concentrated flavor and sweetness.
- Frozen whipped topping (thawed): lightens the filling, creating an airy, mousse-like texture that freezes beautifully and slices easily. I recommend using Cool Whip, but homemade whipped cream can be used instead, though the pie may freeze slightly firmer and soften more quickly once served.
- Fresh lemon zest: in both the filling and as a garnish, the lemon zest adds vibrant citrus aroma and an extra pop of fresh lemon flavor that balances the overall sweetness.
- Graham cracker crust: provides a crisp, slightly sweet base that perfectly complements the creamy, tangy filling. Either a store-bought or homemade graham cracker crust works well, or you can use a vanilla wafer or shortbread cookie crust for a delicious twist.
Supplies:
How to Make Frozen Lemonade Pie
- In the bowl of an electric mixer fitted with the whisk attachment, beat the softened cream cheese until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the thawed frozen lemonade concentrate and beat until fully combined and smooth.
- Gently fold in the whipped topping until the filling is light, fluffy, and evenly combined. Fold in 1 teaspoon of the lemon zest.
- Spoon the filling into the graham cracker crust and spread it into an even layer, smoothing the top.
- Sprinkle the remaining 1 teaspoon lemon zest over the top of the pie.
- Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight, until firm.
- When ready to serve, slice and serve frozen, or let the pie sit at room temperature for about 10 minutes for a slightly softer, creamier texture. Top each slice with whipped topping and a lemon slice, if desired.
Quick Tip!
After slicing and serving, return any leftovers to the freezer to keep the pie firm. If left out too long, the filling will soften quickly.
Storage
To store, wrap tightly in plastic wrap. Then cover with foil or place in a freezer safe container to store in the freezer for up to 2 months. Enjoy frozen!
My Favorite Lemon Recipes
Light, bright and zesty, lemon adds so much flavor to baked goods, drinks, and sauces! My Favorite Lemon Recipes are easy, flavorful and sure to be favorites in your house, too!
If you make my Frozen Lemonade Pie, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Frozen Lemonade Pie
- Prep Time: 15 minutes
- Freezing Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8-10 servings
Description
All your favorite lemonade flavors combine in this chilly, creamy Frozen Lemonade Pie for the summer’s most refreshing dessert.
Ingredients
- 1 (8 oz) package cream cheese, softened
- 1/2 cup thawed frozen lemonade concentrate
- 1 (8 oz) tub whipped topping (such as Cool Whip) thawed
- 2 teaspoons lemon zest, divided
- 1 (9-inch) graham cracker crust (store-bought or homemade)
Optional toppings:
- Whipped topping
- Lemon slices
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, beat the softened cream cheese until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the thawed frozen lemonade concentrate and beat until fully combined and smooth.
- Gently fold in the whipped topping until the filling is light, fluffy, and evenly combined. Fold in 1 teaspoon of the lemon zest.
- Spoon the filling into the graham cracker crust and spread it into an even layer, smoothing the top.
- Sprinkle the remaining 1 teaspoon lemon zest over the top of the pie.
- Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight, until firm.
- When ready to serve, slice and serve frozen, or let the pie sit at room temperature for about 10 minutes for a slightly softer, creamier texture. Top each slice with whipped topping and a lemon slice, if desired.
Notes
After slicing and serving, return any leftovers to the freezer to keep the pie firm. If left out too long, the filling will soften quickly.
