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