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Creamy Frozen Lemonade Pie Recipe Easy No-Bake Summer Dessert

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A refreshing no-bake frozen lemonade pie with a graham cracker crust, perfect for hot summer days. This creamy, tangy dessert is quick to prepare and loved by all ages.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 (14 oz / 396 g) can sweetened condensed milk
  • 1 cup freshly squeezed lemon juice (about 4–5 lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar

Instructions

  1. Make the Graham Cracker Crust: In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 1/4 cup granulated sugar. Pour in 1/3 cup melted butter and stir until evenly moistened. The mixture should feel like wet sand. Press this mixture firmly into the bottom and about 1/2 inch up the sides of your 9-inch pie dish. Use the back of a spoon or the bottom of a glass to pack it tightly. Chill in the fridge for at least 15 minutes while you prepare the filling.
  2. Prepare the Lemonade Filling Base: In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract until smooth.
  3. Whip the Cream: Using an electric mixer on medium-high speed, whip the cold heavy cream and 1/2 cup powdered sugar until stiff peaks form, about 3-5 minutes. Be careful not to overwhip.
  4. Fold the Whipped Cream into the Lemonade Base: Gently fold about one-third of the whipped cream into the lemonade mixture to lighten it. Then fold in the remaining whipped cream carefully to keep the airy texture intact.
  5. Assemble and Freeze: Pour the filling into the chilled graham cracker crust, smoothing the top with a spatula. Cover loosely with plastic wrap or foil and freeze for at least 4 hours, ideally overnight.
  6. Serving: Remove the pie from the freezer about 10 minutes before serving to soften slightly for easier slicing. Garnish with extra lemon zest or thin lemon slices if desired.

Notes

Chill the crust thoroughly before adding the filling to prevent sogginess. Use a light hand when folding whipped cream to keep the filling airy. Fresh lemon juice and zest are preferred for best flavor. For a moisture barrier, brush crust with melted white chocolate before filling. The pie tastes better if made a day ahead and frozen overnight.

Nutrition

Keywords: frozen lemonade pie, no-bake dessert, summer dessert, lemon pie, graham cracker crust, creamy pie, easy dessert

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