Frozen Lemonade Pie

No Bake Lemonade Pie – just 4 simple ingredients and no baking at all! A crunchy graham cracker crust paired with a sweet, creamy lemonade filling. Truly the perfect dessert to beat the summer heat!

First shared on August 10, 2011. Updated fresh June 26, 2020.

There’s just something magical about a no bake pie during summer. You know the type—only 3 or 4 ingredients, mix it up in minutes, then pour it into a ready-made graham cracker crust. Those pies quickly become a go-to dessert, especially when life gets busy.

The no bake lemonade pie and my beloved peanut butter pie are two recipes I whip up every single summer without fail. This lemonade pie is a lifesaver on those scorchers because it’s served cold right from the freezer. Cold, creamy, and tangy — absolute heaven.

And here’s the best part: it takes just 4 ingredients total, including the crust! That’s about as easy as dessert gets, right?

When summer rolls around, a slice of something cold and creamy with a hit of lemony brightness feels like the ultimate treat. This no bake lemonade pie delivers on all those cravings with zero oven time. Made with just four ingredients layered into a graham cracker crust, it’s simplicity at its best. The filling blends sweetened condensed milk, Cool Whip, and frozen lemonade concentrate—the result is a light, fluffy, and deliciously refreshing dessert straight out of the freezer.

Below you’ll find everything you need to make this no bake lemonade pie your new summer favorite: a short but sweet ingredient list (with tips on how to measure that lemonade concentrate perfectly), a simple step-by-step guide that’s ready in a snap, plus lots of helpful advice on freezing, storing, slicing, and making it your own with flavor tweaks and serving ideas.

If quick, make-ahead, and oh-so-refreshing sounds like your kind of dessert, keep reading. You’ll be serving up this frozen lemonade pie before you know it, impressing your family and guests with minimal effort.

Why It’s Perfect for Summer

This no bake lemonade pie is summer dessert magic. It’s no-fuss, with only four ingredients including a store-bought crust, and it comes together in minutes. The filling is silky and tangy with just the right balance of sweet and tart thanks to the frozen lemonade concentrate. Plus, it chills in the freezer, making it that perfect cool-down treat on a hot day. It’s also a breeze to make ahead—put it together the day before and you’re set for easy entertaining or family dessert with zero stress.

Essential Ingredients and Notes

• Graham cracker crust – store-bought works perfectly here.
• Sweetened condensed milk
• Cool Whip
• Frozen lemonade concentrate — 6 ounces (thaw and measure; about half of a 12-ounce can)

Step-by-Step No-Bake Directions

1. Thaw the frozen lemonade concentrate if needed and measure out 6 ounces.
2. Gently fold Cool Whip into the sweetened condensed milk until combined, taking care not to deflate the mixture.

3. Fold the measured frozen lemonade concentrate into the Cool Whip and sweetened condensed milk mixture until well combined.

   

4. Pour the filling into a graham cracker crust and spread evenly, pressing the filling all the way to the edges.
5. Freeze the pie uncovered for about 1 hour to set the top, then cover and continue freezing for at least 6–8 hours or overnight until firm.

Tips to Keep It Fluffy

• Measure your frozen lemonade concentrate! The recipe calls for 6 ounces exactly. Since 12-ounce cans are the most common, I always thaw it and carefully measure out just 6 ounces, keeping the rest for lemonade or cocktails later.
• Be gentle folding the Cool Whip in. You want to keep that light fluffiness — overmixing will deflate it and change the lovely airy texture. If you’re unsure about the motion, this Light and Airy Raspberry Mousse recipe walks through the folding technique.
• Skip homemade whipped cream here. Cool Whip or anything similar with stabilizers will hold up better once frozen, so your pie stays light and fluffy.
• Press filling to the edges. When spreading the mixture in the crust, be sure to push it all the way to the sides so you don’t get gaps and your slices look pristine.
• For neat slices: Let the pie sit at room temperature for 5–10 minutes before cutting, or heat a sharp knife in hot water, dry it off, then slice. Repeat this warming between cuts for the cleanest pieces — the same warm-knife tricks work for other frozen desserts too, like our Strawberry Shortcake Ice Cream Cake.
• Cover after initial freezing. Freeze the pie uncovered first for about an hour so the top sets, then cover with plastic wrap to avoid the filling sticking to it as it freezes fully.

Easy Flavor Swaps and Add-Ins

• Switch up the citrus: Try frozen lime concentrate instead of lemonade for a zingy lime pie twist, or go all-in with a classic Lime Chiffon Pie.
• Add lemon zest: Stir in 1–2 teaspoons of finely grated lemon zest for a fresh citrus boost that really brightens every bite.
• Fresh fruit toppings: Right before serving, pile on fresh strawberries, blueberries, or even a quick mixed berry compote for a colorful, tasty topping.
• Change the crust: Use vanilla wafer, shortbread, or even a chocolate cookie crust (try an Oreo pie crust) for a different flavor profile. Chocolate crust is especially yummy paired with tart lemon.
• Make individual portions: Layer the filling into small glasses or mason jars to make no-slice-needed lemon parfaits—perfect for parties or grab-and-go dessert.

Freezing, Storing, and Serving Tips

Keep your no bake lemonade pie in the freezer after you assemble it. Freeze it uncovered for the first hour so the top can firm up well, then cover the pie with plastic wrap or put it in an airtight container to protect it from freezer odors and prevent freezer burn. For best taste and texture, enjoy within a month. The pie stays safe longer but the quality gradually fades.

When you’re ready to serve, remove the pie from the freezer and let it stand at room temperature for 5 to 10 minutes to soften just enough for clean slicing. Using a knife warmed under hot water and wiped dry also helps cut neat slices. You can freeze individual slices wrapped tightly and thaw them shortly before eating to enjoy the same cool, creamy goodness—or, if you’d prefer a chilled (not frozen) lemon dessert, try our Creamy Lemon Pie.

Common Questions and Answers

• Q: Can I use fresh lemon juice instead of frozen lemonade concentrate?
  A: I don’t recommend it here because the recipe depends on the sweetness and texture of the sweetened condensed milk mixed with the frozen lemonade concentrate. Fresh lemon juice is more tart and watery, which would thin out the filling and change the flavor balance. You’d need to adjust sweeteners and possibly add a thickener for it to work. If you’re craving a from-scratch lemon dessert that uses fresh juice, try our best homemade lemon pie recipe.
• Q: I only have a 12-ounce can of frozen lemonade concentrate — what should I do?
  A: Thaw the can, then measure out 6 ounces (about half). Use the leftover lemonade concentrate for a cold drink or another recipe.
• Q: Can I use homemade whipped cream instead of Cool Whip?
  A: It’s not the best choice for this pie. Cool Whip has stabilizers that help it stay fluffy and firm once frozen, while fresh whipped cream can deflate and end up making the pie less airy and light. If you prefer real whipped cream, opt for a non-frozen lemon dessert like this 3-ingredient lemon posset, which sets without stabilizers.
• Q: How long should I freeze the pie before serving?
  A: Freeze for at least 6 to 8 hours for best results, but freezing overnight is even better so the filling sets completely and slices cleanly.
• Q: Can I make this pie ahead of time and transport it?
  A: Yes! Keep it frozen in a sturdy container or on a flat tray. Transport it in a cooler with ice packs to keep it frozen. If it softens during transport, refreeze briefly or keep it chilled on ice until you serve.