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.
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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!
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”. 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.
- 9 inch graham cracker crust
- 8 ounce container refrigerated whipped topping
- 14 ounce can sweetened condensed milk
- 12 ounce can lemonade concentrate, frozen
- Combine the whipped topping, unthawed frozen lemonade and sweetened condensed milk in a mix bowl. Blend until smooth.
- Pour the pie filling in the graham cracker crust. Freeze for at least an hour.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 505 Total Fat: 19g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 23mg Sodium: 201mg Carbohydrates: 79g Fiber: 1g Sugar: 62g Protein: 7g