Frozen Whipped Lemonade Pie (Easy No-Bake Summer Dessert)
Graham cracker pie crust filled with a bright and refreshing lemon cream. A delicious fusion of lemon cheesecake and ice cream made in a pie dish for that beautiful pie crust aesthetic. Perfect dessert to serve at summer parties and BBQs.
If you’re looking for the ultimate refreshing summer dessert, this Frozen Whipped Lemonade Pie is about to become your new favorite recipe. With a buttery graham cracker crust and a light, creamy lemon filling, it’s the perfect balance of sweet, tangy, and irresistibly fluffy.
Best of all, there’s no complicated baking involved. The filling comes together in minutes before the pie heads to the freezer, making it the ideal make-ahead dessert for hot summer days.
Whether you’re hosting a backyard barbecue, celebrating the Fourth of July, bringing dessert to a family cookout, or simply craving something cool and creamy, this frozen lemonade pie always disappears fast.
There’s something timeless about a frozen lemonade pie. It’s cool, creamy, bright, and exactly the kind of dessert people crave when the temperatures start climbing.
With its buttery graham cracker crust and fluffy homemade lemon filling, this easy recipe delivers all the nostalgic charm of the classic version while tasting fresher than ever. Whether you use the homemade lemonade concentrate or the store-bought shortcut, one thing is almost guaranteed: don’t expect leftovers.
Why You’ll Love This Frozen Lemonade Pie
- Easy no-bake dessert with minimal prep
- Light, creamy, and full of fresh lemon flavor
- Perfect for summer parties and cookouts
- Make ahead for stress-free entertaining
- Freezes beautifully
- Made with simple pantry ingredients
- Includes both a homemade lemonade concentrate and a store-bought shortcut
What Is Frozen Lemonade Pie?
Frozen Lemonade Pie is a classic American dessert that became popular decades ago because it was simple, inexpensive, and incredibly refreshing during the summer months.
Traditional recipes often use frozen lemonade concentrate, whipped topping, and sweetened condensed milk. This version keeps everything people love while using a homemade lemonade concentrate for a brighter, fresher lemon flavor. If you’re short on time, you can easily substitute a can of frozen lemonade concentrate instead.
The result is a creamy frozen pie with a texture somewhere between cheesecake, mousse, and ice cream.
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs (about 10 full graham cracker sheets)
- 2 tablespoons granulated sugar
- Pinch of salt
- 6 tablespoons unsalted butter, melted
Homemade Lemonade Concentrate
- ½ cup fresh lemon juice
- ½ cup granulated sugar
- Zest of 2 lemons
Filling
- 8 ounces full-fat cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- Homemade lemonade concentrate
- 1 cup heavy whipping cream
Optional Toppings
- Whipped cream
- Lemon zest
- Thin lemon slices
- Crushed graham crackers
Ingredient Notes
Graham Crackers
A traditional graham cracker crust gives this pie its classic American flavor. If you’re outside the United States, digestive biscuits make an excellent substitute.
Cream Cheese
Use full-fat cream cheese for the creamiest texture. Let it come to room temperature before mixing to avoid lumps.
Homemade Lemonade Concentrate
Fresh lemon juice and zest create a brighter, more natural lemon flavor than many store-bought concentrates.
Need a shortcut? Simply substitute one 6-ounce can (170g) of thawed frozen lemonade concentrate.
How to Make Frozen Whipped Lemonade Pie
Step 1: Prepare the Crust
Preheat your oven to 350°F.
Combine the graham cracker crumbs, sugar, and salt in a mixing bowl. Stir in the melted butter until the crumbs resemble wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
Bake for 8 minutes, then allow the crust to cool completely.
Step 2: Make the Homemade Lemonade Concentrate
In a small saucepan, combine the lemon juice, sugar, and lemon zest.
Heat over medium-low heat until the sugar dissolves completely.
Simmer gently for 2 to 3 minutes until slightly syrupy.
Allow the concentrate to cool completely before using.
Step 3: Prepare the Filling
Beat the softened cream cheese until smooth.
Add the sweetened condensed milk and mix until fully combined.
Slowly pour in the cooled lemonade concentrate while mixing until the filling is silky and smooth.
Step 4: Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form.
Using a spatula, gently fold the whipped cream into the lemon mixture until no streaks remain.
The filling should be light, fluffy, and airy.
Step 5: Assemble the Pie
Pour the filling into the cooled crust and smooth the top.
Cover and freeze for at least 4 to 6 hours, or overnight for the best texture.
Before serving, let the pie sit at room temperature for 10 to 15 minutes to soften slightly for easy slicing.
Tips for the Best Frozen Lemonade Pie
- Always use room temperature cream cheese.
- Chill the homemade lemonade concentrate before adding it to the filling.
- Bake the graham cracker crust even though the pie is frozen. It develops a richer flavor and holds together much better.
- For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.
- Add whipped cream and garnishes just before serving for the freshest presentation.
Variations
Biscoff Lemonade Pie
Swap the graham crackers for Biscoff cookies for a delicious caramelized twist.
Extra Lemony
Add an extra teaspoon of finely grated lemon zest to the filling.
Berry Lemon Pie
Top the finished pie with fresh raspberries, blueberries, or sliced strawberries before serving.
Mini Frozen Lemonade Pies
Divide the crust and filling among individual ramekins or mini tart pans for perfect single servings.
Storage
Freezer
Store tightly covered in the freezer for up to 2 weeks.
Let the pie stand at room temperature for 10 to 15 minutes before slicing.
Refrigerator
If you prefer a softer, mousse-like texture, store the pie in the refrigerator for up to 4 days instead of freezing.
Frequently Asked Questions
Can I use frozen lemonade concentrate instead of homemade?
Absolutely. Substitute one 6-ounce can of thawed frozen lemonade concentrate for the homemade version.
Can I make this pie ahead of time?
Yes. In fact, it’s even better when made a day in advance since it has plenty of time to firm up in the freezer.
Should I Cover It With Plastic Wrap Or Foil?
Plastic wrap first, then foil over the top is the gold-standard combo.
Let the pie fully chill first for about 1 hour in the fridge or freezer.
This firms up the surface so the plastic wrap won’t stick to the filling.
Can I use Cool Whip?
Yes. Replace the whipped heavy cream with an 8-ounce tub of thawed Cool Whip if you prefer a more traditional version.
Does this taste like key lime pie?
Not quite. Frozen lemonade pie is sweeter, creamier, and has a brighter lemon flavor rather than the distinctive tartness of key limes.
Serving Suggestions
This pie is perfect for:
- Fourth of July celebrations
- Memorial Day cookouts
- Labor Day barbecues
- Summer birthdays
- Pool parties
- Baby showers
- Potlucks
- Family reunions
- Backyard BBQs
Pair it with fresh berries, iced tea, homemade lemonade, or grilled summer favorites for the perfect warm-weather meal.
Frozen Whipped Lemonade Pie (Easy No-Bake Summer Dessert)
Equipment
- 9 inch pie dish
- hand (or stand) Mixer
- mixing bowls and spatula
- food processor (optional) or just a rolling pin
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs (about 10 full graham cracker sheets) plus extra if using it for topping as well 170g
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted 85g
- a pinch of salt
For the lemonade concentrate (if you are not using store-bought)
- ½ cup fresh lemon juice 120g
- ½ cup granulated sugar 120g
- zest of 2 lemons
For the filling
- 8 ounces full-fat cream cheese, softened 225g
- 1 14-ounce can sweetened condensed milk 397g
- 1 can 6-ounce frozen lemonade concentrate (if store-bought), thawed (or use the homemade one) 170g
- 1 cup heavy whipping cream 250ml
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F.
- Combine the graham cracker crumbs, sugar, and salt in a mixing bowl. Stir in the melted butter until the crumbs resemble wet sand.1 ½ cups graham cracker crumbs (about 10 full graham cracker sheets) plus extra if using it for topping as well, 2 tbsp granulated sugar, 6 tbsp unsalted butter, melted, a pinch of salt
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
- Bake for 8 minutes, then allow the crust to cool completely.
Step 2: Make the Homemade Lemonade Concentrate
- In a small saucepan, combine the lemon juice, sugar, and lemon zest.½ cup fresh lemon juice, ½ cup granulated sugar, zest of 2 lemons
- Heat over medium-low heat until the sugar dissolves completely.
- Simmer gently for 2 to 3 minutes until slightly syrupy.
- Allow the concentrate to cool completely before using.
Step 3: Prepare the Filling
- Beat the softened cream cheese until smooth.8 ounces full-fat cream cheese, softened
- Add the sweetened condensed milk and mix until fully combined.1 14-ounce can sweetened condensed milk
- Slowly pour in the cooled lemonade concentrate while mixing until the filling is silky and smooth.1 can 6-ounce frozen lemonade concentrate (if store-bought), thawed (or use the homemade one)
Step 4: Whip the Cream
- In a separate bowl, whip the heavy cream until soft peaks form.1 cup heavy whipping cream
- Using a spatula, gently fold the whipped cream into the lemon mixture until no streaks remain.
- The filling should be light, fluffy, and airy.
Step 5: Assemble the Pie
- Pour the filling into the cooled crust and smooth the top.
- Cover and freeze for at least 4 to 6 hours, or overnight for the best texture.
- Before serving, let the pie sit at room temperature for 10 to 15 minutes to soften slightly for easy slicing.