Frozen Lemonade Pie Recipe

The sun is shining, and there’s nothing quite as refreshing as a slice of creamy Frozen Lemonade Pie. This delightful dessert takes about 30 minutes to prepare and promises a cooling sensation that is perfect for hot days. The combination of tart lemonade and sweet vanilla ice cream creates an irresistible flavor balance that makes this pie a standout treat.

This recipe is ideal for family gatherings, backyard barbecues, or any occasion when you want to impress your guests with minimal effort. You can make it a day in advance, allowing it to chill overnight for the best flavor and texture.

Why You’ll Love This Recipe

• The crust is perfectly crispy with a hint of cinnamon.
• The filling is creamy and bursting with refreshing lemon flavor.
• It sets in the freezer, making it a hassle-free dessert.
• It’s a delightful way to cool down on a warm day.

What You’ll Need

Here’s what you’ll need to make this pie:

For the Crust

• 10 whole graham crackers, or 1½ cups crushed
• 1 tsp ground cinnamon
• ¼ cup light brown sugar
• 6 tbsp unsalted butter, melted

For the Filling

• 4 oz whipped topping (Cool Whip)
• 1 tsp vanilla extract
• 1 quart vanilla ice cream
• 6 oz frozen lemonade concentrate
• ¼ tsp lemon extract

Use gluten-free graham crackers for a gluten-free option.

Substitutions & Swaps

• Substitute honey for brown sugar.
• Use a different flavor of ice cream for variety.
• Replace lemon extract with additional lemonade concentrate.
• Swap Cool Whip with homemade whipped cream.

How to Make It

Start creating this refreshing dessert by following these simple steps.

Preheat and Prepare

Preheat the oven to 350 degrees. Spray a 9-inch pie plate with non-stick cooking spray and set it aside.

Crush and Mix

Place the graham crackers in a large Ziploc bag and seal it. Using a rolling pin, crush the graham crackers into fine crumbs. You can also use a food processor if you prefer.

Combine Crust Ingredients

Add the graham cracker crumbs into a medium-sized bowl with the melted butter, cinnamon, and brown sugar. Combine the ingredients together thoroughly.

Form and Bake the Crust

Press the crust mixture into the pie plate. Bake for about 8 to 10 minutes, or until lightly browned. Remove from the oven and allow to cool before filling with the lemonade mixture.

Mix the Filling

In a large mixing bowl, combine the whipped topping, vanilla extract, ice cream, lemonade concentrate, and lemon extract. Mix everything together until smooth and creamy.

Spread the Filling

Spread the filling into the prepared pie crust. An offset spatula helps to smooth out the filling evenly.

Freeze and Set

Place the pie into the freezer and allow it to chill and set for at least 6 hours. To serve, remove from the freezer and let it sit out for 10 minutes for easier slicing. Using a sharp knife that has been soaking in hot water will help slice the pie easier. Top with whipped cream if desired.

How to Store It

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Yes, this pie stores well in the freezer for up to 2 months.
Reheat: N/A, serve cold directly from the freezer.

Tips for Best Results

• Ensure the pie is fully set in the freezer before serving for the best texture.
• Use high-quality vanilla ice cream for a richer flavor.
• If you’re short on time, consider a no-bake crust alternative.
• Top with fresh fruit, like blueberries or strawberries, for added flair.

Serving Suggestions

• Serve with fresh whipped cream on top for an indulgent touch.
• Pair with a glass of iced tea or lemonade.
• Perfect for summer picnics and potlucks.