Go Back
–+ servings
A slice of frozen whipped lemonade pie

Frozen Whipped Lemonade Pie (Easy No-Bake Summer Dessert)

AndreeaB
Frozen Whipped Lemonade Pie is the ultimate no-bake summer dessert! Made with a buttery graham cracker crust and a creamy lemon filling, this easy frozen pie is perfect for BBQs, potlucks, and summer gatherings.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Freeze time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 600 kcal

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.

Notes

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.

 

Nutrition

Serving: 165gCalories: 600kcalCarbohydrates: 61gProtein: 10gFat: 38gSaturated Fat: 23gSugar: 47g
Tried this recipe?Let us know how it was!