Frozen Lemonade Pie

Before we go any farther: Frozen Lemonade Pie is all over the internet. I think it came into my head as a pop-up on Instagram or something, and then it stayed there. All sorts of variations exist, some with lemon zest, some with a little cream cheese, some with a lot of cream cheese, some with candied lemon garnish. So I cannot say the definite origin of the version that follows. All I can tell you is that we’ll have to credit everyone on the internet, and also we’ll have to agree to call this recipe “homemade,” as in there is really nothing homemade about this, but it’s really, really good.

And now for the pie. Remember those frozen lemonade cups with the tiny spoons? They were a big deal for my girls when they were big enough to order their own at the pool and eat them on the lounge chairs in between races down the slide and games of Marco Polo. Well, as yummy as those little cups of lemony ice were, this Frozen Lemonade Pie is exponentially better. Super creamy, super cold, and bracingly lemony. You will want this pie in your freezer all summer.

Because it takes 10 minutes, I made the graham cracker crust, and I think it’s worth the little bit of extra effort. It’s a little thicker, a little buttery-er than the storebought version. But if you want to make a pie that is truly effortless, just pick up a Keebler crust at the grocery. 

“Homemade” never tasted so amazing.

This easy-to-make pie recipe is refreshing, summery, and absolutely delicious. 

Frozen Lemonade Pie

1 8-ounce package cream cheese, room temperature
1 14-ounce can condensed milk
1 8-ounce tub Cool Whip, frozen
1 12-ounce can frozen lemonade concentrate
8-inch graham cracker pie crust (storebought or homemade, recipe below)

In a large bowl or stand mixer using the whisk, beat the cream cheese and condensed milk until smooth. Beat in the Cool Whip and frozen lemonade until smooth. Pour into the pie crust and freeze for at least 8 hours. You may have a little extra filling, which you can pour into ramekins and freeze for a treat on another day.

Graham Cracker Crust

2 cups graham cracker crumbs 
2 tablespoons sugar
1 stick butter, melted

Preheat the oven to 350. In a medium-sized bowl, stir all the ingredients together. Press the crust evenly into the bottom and up the sides of an 8-inch pie pan. Bake for 10 minutes, and allow to cool before filling.