Lemonade Pie
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If there’s one summer dessert that disappears faster than you can slice it, it’s this lemonade pie recipe. It’s cold, creamy, tart, sweet, and honestly tastes like sunshine in pie form.
Lemonade Pie
Lemonade Pie
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The filling is ridiculously simple, just three ingredients stirred together, but somehow it turns into this fluffy frozen lemon dream.
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And yes, this pie absolutely has to stay frozen. The filling is super soft once it starts to thaw, but honestly? That’s part of what makes it so good. It’s kind of like the love child of lemonade, mousse, and ice cream pie.
My kids go absolutely feral for this one. Which, is always the highest endorsement in this house.
Why You’ll Love This Pie
This is one of those old-school recipes that feels suspiciously easy. No eggs, no complicated filling, no stovetop, no stress. Just mix, pour, and freeze.
It’s perfect for summer weather because you don’t need to heat up the kitchen much, and the bright lemon flavor is incredibly refreshing. Plus it’s make-ahead friendly, which automatically makes it one of my favorite desserts.
Ingredients You’ll Need
For the graham cracker crust
- Graham cracker crumbs
- Sugar
- Butter
For the filling
- Cool Whip
- Frozen lemonade concentrate
- Sweetened condensed milk
Step By Step Directions
Stir together the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Press it firmly into a pie plate, making sure to go up the sides a bit.
Bake the crust until lightly golden and set, then let it cool completely.
Stir together the thawed lemonade concentrate, sweetened condensed milk, and Cool Whip until smooth and fully combined.
Pour the filling into the prepared crust and spread it evenly.
Freeze the pie until firm, preferably overnight for the best texture and cleanest slices. Serve straight from the freezer.
Tips & Tricks
- Because the filling stays soft, this pie is best served directly from the freezer. If it sits out too long it’ll turn into lemon soup territory pretty quickly. Delicious lemon soup, but still.
- For cleaner slices, run your knife under hot water and wipe it dry between cuts.
- Want even more lemon flavor? Add a little fresh lemon zest to the filling before freezing.
- You can also make this in a store-bought graham cracker crust if you’re in a time crunch. No judgment here!
Storage
Keep the pie stored in the freezer, tightly covered. It’ll stay delicious for about 1 to 2 weeks, but good luck getting it to last that long.
More Awesome Lemon Recipes
- Lemon Mousse Recipe
- Frosted Lemonade Recipe
- Lemon Bar Recipe
- Lemon Pudding Cookies Recipe
- See all our best lemon recipes!
How to Make Lemonade Pie
Lemonade Pie Recipe
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tablespoons butter melted
For the Filling
- 1 container frozen lemonade concentrate (6 ounces), thawed
- 1 can sweetened condensed milk (14 ounces)
- 1 container Cool Whip (8 ounces), thawed
Optional Topping
- 1 lemon sliced
- White Frosting or Cool Whip
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly mixed.
- Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly.
- Bake for 5 to 8 minutes, until lightly golden. Remove from oven and cool completely, at least 1 hour.
- In a large bowl, mix together the thawed lemonade concentrate, sweetened condensed milk, and Cool Whip until fully combined and smooth.
- Pour the filling into the cooled pie crust and spread evenly.
- Freeze until firm, at least 8 hours or overnight.
- Serve directly from the freezer.
- Optional step – pipe frosting or additional Cool Whip on top of the pie and garnish with lemon slices.
Notes
- Use a store bought graham cracker crust to make it completely no-bake.
- This pie must stay frozen, as the filling becomes very soft when thawed.
- For cleaner slices, dip your knife in hot water and wipe dry between cuts.
- Pink lemonade concentrate can be substituted for a fun variation.
- Store tightly covered in the freezer for up to 2 weeks.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Glass Pie Plates – Can you really even call it a kitchen if you don’t have a set of pie plates? This might be a question for the ages. In any case, you need these.
- Wooden Spatula Set – My wooden spatulas are my absolute favorite to stir with. I don’t know why, but I feel like a real cook when I use them.
Other Fantastic Pie Recipes
- Key Lime Pie Recipe
- Pecan Pie Recipe
- Lemon Pie Recipe
- Strawberry Pie Recipe
- See all our best pie recipes!
Final Thoughts
This Lemonade Pie is one of those dangerously easy desserts that tastes nostalgic and refreshing at the same time. It’s cold, creamy, wildly lemony, and basically made for summer cookouts, pool days, and those evenings when it’s too hot to even think about turning on the oven.
Just remember: keep it frozen, grab extra napkins, and hide a slice for yourself before the kids find it.
Frequently asked questions
Yes. The filling is very soft once thawed, so this pie is meant to be served frozen.
You can, but Cool Whip tends to hold up better in the freezer and gives the pie its classic texture.
Absolutely. It’ll give the pie a slightly different flavor and a fun color too.
Technically no, but baking helps the crust hold together much better once frozen.
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