Frozen Lemonade Pie

This frozen lemonade pie is a seriously tasty no-bake dessert you’ll love. It’s super simple with just four ingredients and comes together in only five minutes! When the summer heat hits, this easy no bake lemonade pie is the perfect cool treat. It delivers that bright, sweet-tart lemonade flavor you crave — but in a creamy, refreshing pie form.

Summer heat has officially hit, and honestly, it’s the best time to dive into no bake desserts. The last thing I want on a hot day is to turn on the oven and heat up the whole house!

Simple no bake desserts like blueberry lemon trifle or mini cheesecake parfaits are my go-to for those scorching summer days when you want something sweet but easy.

This frozen lemonade pie is not just no bake — it’s also seriously fast. It really does take just five minutes to whip up.

The recipe comes from a vintage church cookbook from the 1970s, where it was called “5 Minute Lemonade Pie”. And that name fits perfectly because that’s exactly how quick it is!

To keep things super simple, this recipe uses a store-bought graham cracker crust. That saves a bunch of time and mess — and honestly, pre-made crusts taste great and won’t break the bank.

Why make your own crust when you can pick one up ready to go? It’s a total win for busy days.

The filling is a simple blend of frozen lemonade concentrate, sweetened condensed milk, and thawed whipped topping. Make sure your whipped topping is softened but the lemonade concentrate stays frozen for the best texture.

Just combine all three ingredients in a mixer and blend on high until smooth and creamy. Then pour that lovely filling right into your graham cracker crust and pop it in the freezer.

That’s it — seriously, it can’t get any easier than this. Plus, it’s a fun recipe to make with the kids because it’s so straightforward. They’ll love helping and eating it just as much!

If you’re juggling a busy family life but still want something delicious and refreshing, this frozen lemonade pie is spot on. It’s a no-bake dessert you can throw together in about five minutes using only four basic ingredients. You get that tart, creamy lemonade punch, and it freezes to a scoopable texture that’s just perfect on hot days. Kids can help, too, making it a stress-free and family-friendly treat. Thanks to the pre-made graham cracker crust and pantry staples like frozen lemonade concentrate, sweetened condensed milk, and whipped topping, this recipe stays quick, simple, and consistently tasty. And if you want, you can switch it up with flavors like pink lemonade or limeade, or even make mini pies for easy individual portions.

Why This Pie Works So Well

This frozen lemonade pie is an absolute summer staple because it’s just so easy and bright with lemony flavor. Here’s all the reasons you’ll want to keep this recipe handy:

• Crazy quick and simple — just four ingredients and a five-minute prep time, similar in spirit to a 3-ingredient lemon posset. No oven needed, no fuss.
• Deliciously refreshing — the frozen, creamy texture paired with that zingy lemonade taste hits the spot on warm days.
• Great for kids and beginners — mixing it all together and pouring it into a crust is perfect for cooking with little helpers or when you just need a fast fix.
• Super flexible — swap in pink lemonade or limeade for different flavors, make mini pies for easy serving (try these baby lemon impossible pies), or garnish with lemon zest and whipped cream for that extra pretty pop.
• Make-ahead friendly — freeze it for about an hour to firm up, then serve straight from the freezer for no-hassle entertaining.
• Easy on the wallet — uses affordable pre-made crusts and pantry-friendly ingredients.
• Proven crowd-pleaser — this classic church cookbook recipe is loved by families and readers alike, time and time again.

Keep in mind it’s a rich and sweet treat — not light on calories — and for best results, stick with thawed whipped topping rather than fresh whipped cream to get the right texture and firmness. Otherwise, this pie is a nearly effortless way to chill out and delight your family or guests.

Ingredients for the Pie

• 1 (9-inch) graham cracker pie crust
• 8 ounce container refrigerated whipped topping (thawed)
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can lemonade concentrate, frozen

Easy No-Bake Instructions

1. Let refrigerated whipped topping soften in the fridge until scoopable.
2. Keep the lemonade concentrate frozen until ready to mix (do not thaw).
3. In a mixing bowl combine the thawed whipped topping, frozen lemonade concentrate, and sweetened condensed milk.
4. Beat on high until the filling is smooth and well blended, scraping down the bowl once or twice to catch any frozen bits.

5. Pour the filling into the 9-inch graham cracker crust, leaving a little room at the top for expansion.

   

6. Place the pie in the freezer for at least 1 hour to firm up before slicing and serving.
7. If the mixture warms while mixing, return it to the freezer briefly, then finish mixing until smooth.

Tips for Best Results

A few little tips will help this simple 5 minute lemonade pie come out perfect every single time. Keep these handy as you mix, freeze, and serve.

• Keep the lemonade concentrate frozen: This is key! The firm texture comes from the frozen concentrate. If it melts before mixing, your filling will be runny and might not set right.
• Thaw whipped topping just right: Let your whipped topping soften in the fridge until scoopable. Don’t microwave to speed it up — that ruins the texture.
• Mix smooth but don’t overdo it: Beat on high until your filling is silky smooth, scraping down the bowl once or twice to catch any frozen bits. Overmixing won’t mess up the taste, but it might warm the mix too much. If that happens, pop it back in the freezer for a few and then finish mixing.
• Skip fresh whipped cream: Unlike store-bought whipped topping, fresh whipped cream isn’t firm enough and will make your pie too soft and runny.
• Leave a little room in your crust: Pour the filling near the top but don’t overfill. The filling expands as it freezes, and this way you’ll avoid spills when moving it to the freezer. If you prefer to make your own, use a sturdy, well-packed homemade graham cracker crust.
• Freeze long enough: At least one hour is best to get firm slices and easy scooping. If you want a creamier bite, let slices sit out 5 to 10 minutes before serving.
• Cover your pie in the freezer: Wrap it tightly to keep out freezer smells and prevent a dry, icy crust from forming on top.
• Garnish smartly: A sprinkle of fresh lemon zest or a small dollop of thawed whipped topping makes it look pretty without adding too much sweetness. If you want to try the cherry topping from the old church recipe, use sparingly since the pie is already quite sweet.
• Make mini pies for parties: Using mini graham cracker crusts, you can make about six little pies — perfect for guests to grab and enjoy individually.
• Transport tips: Taking your pie somewhere? Keep it cool in a cooler or with ice packs so it stays firm until you’re ready to serve.

Serving Ideas and Mix-Ins

This frozen lemonade pie is perfectly delicious served straight from the freezer. I like to grate a little fresh lemon zest on top for a pretty pop of color and fresh flavor. Then I add a cloud of whipped cream — because honestly, who can say no to more whipped cream?

My family loves whipped cream almost as much as any dessert, so I’m happy to indulge them here!

The church cookbook suggests topping it with canned cherry pie filling, but I found that a bit too much sweetness for my taste. The pie is already plenty sweet and tart on its own.

This dessert comes together quickly and easily, but heads up — it’s definitely not a low-calorie treat. If you’re in the mood for a refreshing, lemony indulgence to beat the heat, this pie is just perfect. For another chilled, no-bake option, try a Lemon Icebox Cake (No Bake).

The frozen lemonade pie freezes to a smooth, lovely texture that melts right in your mouth with bursts of tangy lemon flavor. It’s like summer sunshine on a fork! If you prefer something extra tangy with a crisp tart shell, the No Bake Lemon Tart is another great pick for hot days.

4.33 from 100 votes

Frozen Lemonade Pie

Cool off during the hot summer weather with this easy no bake lemonade pie.

Ingredients

• 9 inch graham cracker crust
• 8 ounce container refrigerated whipped topping
• 14 ounce can sweetened condensed milk
• 12 ounce can lemonade concentrate frozen

Instructions

• Combine the whipped topping, unthawed frozen lemonade and sweetened condensed milk in a mix bowl. Blend until smooth.
• Pour the pie filling in the graham cracker crust. Freeze for at least an hour.

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Nutrition facts are estimates.

Want to switch things up a bit? This 5 minute lemonade pie works great with other frozen drink concentrates too. I usually use classic yellow lemonade, but pink lemonade or limeade would be fantastic options for a fun twist. Just be sure to keep the concentrate frozen when you mix it in for the filling to keep that perfect texture.

If you’re hosting a party, try making mini pies using individual graham cracker crusts. This recipe makes about six mini pies — they freeze well and are super easy for guests to grab and enjoy.

How to Freeze and Store

After mixing your 5 minute lemonade pie, it’s definitely best to freeze it so it sets up firm before slicing. The original church cookbook suggested refrigerating, but I tried that and the pie didn’t hold its shape well — it was too runny for neat slices.

Freezing for about an hour works beautifully and gives you a smooth, creamy pie with that classic, bright citrus zing. Served frozen, it’s an ideal way to cool down on a hot day—try our Strawberry Shortcake Ice Cream Cake for another frosty treat—and it always gets rave reviews from lemon lovers.

Common Questions and Answers

If you’re thinking about using fresh whipped cream instead of the whipped topping, here’s a heads up: don’t do it. Fresh whipped cream isn’t stable enough to hold the filling’s texture, and your pie will end up runny and disappointing. Stick with thawed whipped topping for best results every time. If you want to master it for other desserts, see how to make perfect homemade whipped cream. Prefer a classic baked option instead of a freezer pie? Try The Best Homemade Lemon Pie Recipe.