Frozen Lemonade Pie
A refreshing no-bake dessert that combines the bright flavor of lemon with a creamy filling and a crunchy graham cracker crust, perfect for summer gatherings.
Ingredients
- 1 (9-inch) prepared graham cracker crust
- 6 ounces frozen lemonade concentrate
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping (thawed)
- 1 tablespoon fresh lemon zest
- Fresh mint (optional, for garnish)
Instructions
- Prepare your workspace: Clear a flat surface in your freezer to ensure the pie sits level while it sets. Take your whipped topping out of the freezer and let it thaw in the refrigerator for at least 30 minutes before you begin.
- Mix the base: In a large mixing bowl, combine the sweetened condensed milk and the thawed lemonade concentrate. Use a whisk to stir them together until the mixture is completely smooth.
- Add the zest: Stir in the fresh lemon zest.
- Fold in the whipped topping: Gently fold the thawed whipped topping into the lemon mixture using a rubber spatula.
- Fill the crust: Pour the creamy mixture into the prepared graham cracker crust and smooth the top.
- Freeze: Place the pie in the freezer and let it set for at least 6 hours.
- Serve: Take the pie out of the freezer about 10 to 15 minutes before serving.
Notes
Wrap the pie tightly with plastic wrap or aluminum foil to prevent ice crystals. For a dairy-free version, use sweetened condensed coconut milk and a dairy-free whipped topping.