Frozen Lemonade Pie

Frozen Lemonade Pie – made with just 4 simple ingredients and no baking needed! A crunchy graham cracker crust paired with a creamy, sweet lemonade filling. It’s a gorgeous, refreshing dessert that’s perfect for summer!

Originally published August 10, 2011. Updated June 26, 2020. 

When summer rolls around, I’m all about no bake pies. You know the kind — just a handful of ingredients, mix it up, spread it in a graham cracker crust (usually store-bought because who has time?), and bam, dessert is done! This frozen lemonade pie is one of those easy, honest recipes that brings big smiles without any fuss.

This frozen lemonade pie and my go-to peanut butter pie are staples every summer for me. They’re a lifesaver when the heat is cranked up, since you serve this pie right out of the freezer. It’s cold, tangy, creamy, and exactly what you want on a blazing day.

And the best part? It’s just 4 ingredients total, including the graham cracker crust! It doesn’t get easier than this.

This frozen lemonade pie recipe is incredibly easy with just 4 ingredients and zero baking needed. It comes together in about 15 minutes of mixing and folding, then it chills in the freezer until perfectly set. The combo of icy-cold and creamy makes it a clear winner for those sweltering summer afternoons, family cookouts, or casual get-togethers. Using a store-bought graham cracker crust along with Cool Whip keeps things light on effort but big on flavor — a total win-win for busy cooks.

Why This Pie Is So Refreshing

This frozen lemonade pie ticks all the boxes when it comes to summer dessert goals: it’s quick, fuss-free, and always tasty. If you want a refreshing treat that feels special but doesn’t come with extra work, you’ve found it.

• Super simple: Just 4 ingredients, no oven needed, 15 minutes from start to freezer — easy peasy. For a similar hands-off vibe, try a no-bake lemon tart.
• Perfect chill factor: Served straight from the freezer for a cold, creamy slice that cools you down fast.
• Make-ahead friendly: Throw it together the day before, or even earlier, and spend more time enjoying and less time cleaning up.
• Fluffy, stable filling: Cool Whip and sweetened condensed milk create a dreamy texture that freezes well — no soggy mess here.
• Flavor flexible: Swap in lime or strawberry lemonade concentrate, add fresh fruit or zest, or try a homemade graham cracker crust to mix things up.
• Party hit: Slices nicely after a short rest on the counter and makes about 10 generous servings — perfect for sharing with family and friends.

To sum it up: it’s minimal effort, full-on summer flavor, and totally make-ahead. What’s not to adore about that frozen lemonade pie?

Ingredient List and Substitutions

• Graham cracker crust
• Sweetened condensed milk
• Cool Whip
• 6 ounces frozen lemonade concentrate

Mix, Fill, and Freeze

1. Fully thaw Cool Whip in the refrigerator and chill the sweetened condensed milk.
2. Measure 6 ounces of frozen lemonade concentrate (if using a 12-ounce can, scoop out half by volume).
3. Gently fold the Cool Whip into the chilled sweetened condensed milk with a rubber spatula until light and fluffy.
4. Fold the measured lemonade concentrate into the mixture until evenly combined.

5. Pour the filling into a graham cracker crust and spread it all the way to the edges.

   

6. Freeze the pie until firm, at least 6–8 hours or overnight; after about 1 hour, cover loosely with plastic wrap or foil to prevent sticking.
7. Before slicing, let the pie sit at room temperature for 5–10 minutes and use a warmed, wiped knife between cuts for clean slices.

How To Keep Filling Fluffy

• Measure your lemonade concentrate carefully: you want 6 ounces of that tart goodness. If you only find 12-ounce cans, scoop out half by volume so your pie isn’t too tart or watery.
• Keep things cold: chill your sweetened condensed milk and fully thaw Cool Whip in the fridge before mixing to get that perfect light and fluffy filling.
• Fold gently using a rubber spatula — vigorous stirring deflates your Cool Whip and leads to a dense filling. It’s the same gentle folding technique we use in our Fluffy No-Bake Strawberry Cheesecake Recipe.
• Spread the filling all the way to the edges of the crust once you pour it in. This helps the slices hold their shape nicely when cut.
• Freeze for at least 6–8 hours, but overnight is the gold standard. Once the top firms up after about an hour, cover it loosely with plastic wrap or foil to keep the top from sticking.
• For the cleanest slices, let the pie sit at room temperature for 5–10 minutes before slicing. Wipe your knife between cuts or dip it in hot water for smooth edges. The same warm-knife approach works well for our Strawberry Shortcake Ice Cream Cake.
• Resist the urge to substitute homemade whipped cream; it won’t freeze as well and your pie might lose that fluffy charm.

Flavor Swaps and Mix-Ins

• Swap out flavors by using frozen lime concentrate for a tart lime pie or strawberry lemonade concentrate for a fruity spin.
• Boost brightness with 1–2 teaspoons of lemon or lime zest stirred right into the filling.
• Change up the crust: try a homemade graham cracker crust, vanilla wafer crust, or even a buttery shortbread crust for a tasty twist; for a chocolatey option, an Oreo crumb crust also works.
• Get creative with mix-ins or toppings: fold in chopped fresh strawberries before freezing or top each slice with berries—try macerated strawberries for a quick syrupy finish—lemon slices, or a drizzle of fruit syrup for extra flair.
• Spice it up for adults by stirring in 2–3 tablespoons of limoncello or vodka to the filling. Just note this might soften the texture a bit.

Freezing, Thawing, and Storage

• Freezer storage: keep your frozen lemonade pie sealed tightly with plastic wrap and foil or in an airtight container to avoid freezer burn. For best flavor and texture, enjoy it within one month. It can last longer but may lose quality over time.
• Make-ahead tips: assemble the pie and freeze it a day ahead or even earlier. Overnight freezing gives the best texture.
• Thawing before serving: take the pie out of the freezer and let it rest at room temperature for 5–15 minutes to make slicing easier. You can also thaw it in the fridge for 20–30 minutes. No time to thaw? Opt for a chilled alternative like creamy lemon pie.
• Once thawed, keep the pie refrigerated and eat within 2–3 days. Don’t refreeze after thawing fully.

Common Questions Answered

• Can I use homemade whipped cream? No, Cool Whip or a stabilized whipped topping is best for this frozen lemonade pie. Homemade whipped cream just won’t hold up in the freezer and may result in a denser, less fluffy filling.
• What if I only find a 12-ounce lemonade concentrate can? Measure out 6 ounces from the 12-ounce can. Using the whole can will make your pie too tart and runny.
• How long does it take to set? Plan on freezing at least 6–8 hours, but overnight is ideal for the best slicing consistency.
• Can I use a different crust? Yes! Both store-bought and homemade graham cracker crusts work well. Vanilla wafer crusts or a buttery shortbread crust are tasty alternatives.
• How do I get clean slices? Let your pie warm up a little on the counter for 5–10 minutes before cutting. Use a sharp knife warmed under hot water, and wipe it clean between slices.
• How many servings does this recipe make? This frozen lemonade pie serves about 10 people, perfect for family dinners or small gatherings.
• Can I make this ahead for a party? Absolutely! Prepare and freeze it a day or more in advance. For longer storage, just be sure it’s tightly wrapped to keep quality fresh.