Creamy Frozen Lemonade Pie Recipe with Easy Graham Cracker Crust
A no-bake, creamy frozen lemonade pie with a buttery graham cracker crust, perfect for hot summer days. This dessert is quick to prepare, refreshingly tangy, and delightfully smooth.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) package cream cheese, softened
- 1 cup prepared lemonade (store-bought or homemade, chilled)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 (8 oz) container frozen whipped topping, thawed (e.g., Cool Whip)
Instructions
- Crush graham crackers until finely ground (about 1 ½ cups). Mix with melted butter and sugar until crumbs are evenly coated and slightly clumpy.
- Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Compact well using the back of a measuring cup. Chill in the fridge for at least 10 minutes.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Scrape down the sides to remove lumps.
- Pour in the sweetened condensed milk and mix gently until combined and smooth.
- Add prepared lemonade, lemon zest, and vanilla extract. Mix on low speed just until blended, avoiding overmixing.
- Gently fold in the thawed whipped topping using a spatula until the filling is light and airy.
- Pour the filling over the chilled crust and smooth the top. Cover with plastic wrap or foil and freeze for at least 6 hours, preferably overnight.
- Before serving, let the pie sit at room temperature for 10-15 minutes to soften slightly. Slice with a knife warmed under hot water for clean cuts.
Notes
Avoid zesting the white pith of lemons to prevent bitterness. Fold whipped topping gently to maintain a light, fluffy texture. Chill crust before adding filling to prevent crumbliness. Let pie soften 10-15 minutes before slicing for clean cuts. For dairy-free or gluten-free versions, substitute cream cheese and whipped topping with dairy-free alternatives and use almond flour with coconut oil for crust.
Nutrition
- Serving Size: 1 slice (1/8th of pi
- Calories: 325
- Sugar: 28
- Sodium: 210
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: frozen lemonade pie, no-bake pie, graham cracker crust, summer dessert, creamy pie, easy dessert, lemon pie