This frozen lemonade pie is a delicious no bake dessert. This simple recipe has only four ingredients and takes only five minutes to make! Cool off during the hot summer weather with this easy no bake lemonade pie. It has all the sweet and tart refreshing flavor of lemonade in pie form.
Hot summer weather has finally arrived around here. And summer is the best time of the year for making and enjoying no bake desserts. The last thing I want to do when it is hot out is heat up the house by turning on my oven and baking!
An easy no bake dessert like blueberry lemon trifle or mini cheesecake parfaits is a great way to indulge during these hot summer months.
This cool and refreshing frozen lemonade pie is not only no bake, it is also takes no time at all to make.
I got the recipe from an old church recipe book from the 1970s, and the recipe was Titled “5 Minute Lemonade Pie”. And it really does take just five minutes to make!
Simple Four Ingredient Recipe
To keep the recipe simple it uses a pre-made graham cracker crust. Not having to make a pie crust is a time saver.
Pre-made graham cracker crusts are inexpensive and taste great, so there really isn’t any reason not to use one.
The filling for the pie is made by combining frozen lemonade concentrate, sweetened condensed milk and whipped topping. The whipped topping should be thawed, but the lemonade concentrate should still be frozen.
All three ingredients are combined in a mixer and mixed on high speed until they are nice and smooth. Then the filling mixture is poured into the pre-made pie shell.
That is it – it doesn’t get much simpler! This is a great recipe to make with kids because it is so easy to make. It is very satisfying to quickly create a delicious dessert.
Should the Pie be Refrigerated or Frozen?
After the pie is made it is best to put it in the freezer to firm up before eating. The original recipe in the church cookbook called for just refrigerating the pie.
So tried that, but even after refrigerating it for a few hours, it was runny and messy when cut. So I put it in the freezer for an hour and it firmed up nicely.
Serving the pie frozen make it the perfect summer dessert – cool and creamy. The pie was creamy with a distinct citrus flavor that is sure to be a favorite with lemon lovers everywhere.
Frozen Lemonade Pie Variations
This pie could also be made with a different drink concentrate. I used standard yellow lemonade, but it would be excellent with pink lemonade or limeade. Just keep the drink concentrate frozen when it is mixed to make the filling.
Another possible variation is to use mini graham cracker pie crusts instead of one large pie crust. This makes individual serving sized desserts – a great idea for parties. This recipe will make about 6 mini pies.
Can I use Real Whipped Cream?
You might be tempted to try and make this pie with whipped cream instead of whipped topping, but don’t. Real whipped cream isn’t stable enough and the consistency of the pie will be all wrong.
How to Serve Frozen Lemonade Pie
You can serve this pie right out of the freezer as is. I grated some lemon zest on top to make it prettier and I also added whipped cream on top.
My family loves whipped cream and it goes with almost any dessert, so why not indulge?
The church cookbook I got the recipe from suggest topping the pie off with a can of cherry pie filling. I decided this would be overkill, because this pie is very sweet already.
This pie is quick and easy to make, but it is not at all low calorie! But when you are looking for an easy, lemony treat to help you cool off on a hot summer day it is perfect.
The frozen lemonade pie has a nice frozen texture that melts in your mouth as you eat it and gives lots of puckery lemon taste. If you love lemon flavor as much as I do, try lemon ricotta cake or blueberry lemon trifles.
Frozen Lemonade Pie
Ingredients
- 9 inch graham cracker crust
- 8 ounce container refrigerated whipped topping
- 14 ounce can sweetened condensed milk
- 12 ounce can lemonade concentrate frozen
Instructions
- Combine the whipped topping, unthawed frozen lemonade and sweetened condensed milk in a mix bowl. Blend until smooth.8 ounce container refrigerated whipped topping, 14 ounce can sweetened condensed milk, 12 ounce can lemonade concentrate
- Pour the pie filling in the graham cracker crust. Freeze for at least an hour.9 inch graham cracker crust
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Nutrition Information
Nutrition facts are estimates.
what a lifesaver of a recipe! I’ve just made it for this past weekend and it turned out great – I don’t know what old cookbook you found it in, but it sounds fantastic!
I’ve been making this pie for years. I have always thawed the lemonade and the pie turns out great! My family favorite is raspberry lemonade with a chocolate crust…. yum!!
Do you freeze it after making with thawed lemonade or just refrigerate?
My mom made this pie when I was growing up. It was on of my favorites. I haven’t had any in forever.
How do you store it after it’s set? In the fridge or freezer? What about leftovers?
Simply place it back in the refrigerator, until you’ve eaten it all up.
I’ve also made this with frozen orange juice concentrate, and added a small can of mandarin orange segments, with the liquid drained off. It turns out really good.
And if you want a little extra “something”, which will also keep your crust from becoming soggy, try melting a bit of almond bark, or the candy melts sold in the cake-decorating aisle at Wal Mart or Hobby Lobby, and brush over the inside of the crust. Put in the fridge for a few minutes to solidify, then fill like usual. Yum!
I remember making this back in the 70’s but we used one more ingredient and I think that may be why you said yours was runny. We added an 8oz block of cream cheese to the condensed milk and lemonade, then the cool whip. It really is a good pie. I’ll have to make it again soon. 🙂
I’ve made this for years and still making it for seniors I know. They love it! I have cut up fresh strawberries to add. Usually freeze when adding strawberries.
I’ve made this for years and still making it for seniors I know. They love it! Cut up fresh strawberries to add. Usually needs to be frozen when adding strawberries. Very refreshing and very easy!
I have made a different version of this pie for over 50 years. Substitute 16 oz of softened PHILADELPHIA CREAM CHEESE for the Cool Whip, put it in the refrigerator for maybe 30 minutes and it’s ready for a last minute dessert when company comes. Just mouthwatering.
Not sure what I did wrong, but the pie won’t freeze solid.
So I scoop it out like ice cream.
Any thoughts?
Never seen frozen lemonade in Australia so assume this is from USA.
Simple and tells us what not to do (don’t use real whipped cream — use the Cool Whip, and FROZEN, unthawed lemon or limeade concentrate). Will go buy the ingredients. One question: If there is leftover pie, does it go in the freezer again?
I’ve read the replies and seems the like the leftovers go into the fridge but i wondered if pie will get runny.
Followed directions. Pie never set. In freezer for 4 hours. Delicious tasting.
Scooped it on fresh blueberry crumble instead.
This is traditionally made with cream cheese, not sweetened condensed milk. That is why it was runny. The amount of sugar in this recipe scares me!
My mom use to make this exact pie back in the 70’s. I remember the ingredients, because I worked at the grocery store and she would have me bring them home.
Am I reading the Nutrition Facts that 1gram has 1264 calories and 178 grams carbohydrates and al the sugar and fats?
Wow, you are right that is way off in calories! It isn’t low calorie, but it’s not that bad. The calories are calculated automatically and it looks like the program doesn’t have the right amounts for the pie crust. I adjusted it manually, so it should be more accurate now at 406 calories.
I’ve made this recipe for years and it’s fantastic. HOWEVER… the original recipe called for a 6-oz can of frozen lemonade concentrate, NOT a 12-oz can. Of course, you can’t find 6-oz cans any more. But that’s why the author said the or came out runny when she made it with thawed lemonade. I’ve always thawed the lemonade first because then you didn’t need a mixer – just fold everything together and refrigerate.
That makes so much sense! My grandma’s recipe for this just said can of lemonade concentrate, with no indication what size can, so I just assumed sizes hadn’t changed. I really like it frozen though.
I used to make this years ago but I used pink lemonade and you add a little bit of red food coloring and it makes a beautiful pie and it’s very good.