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Creamy Frozen Lemonade Pie

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A no-bake, creamy frozen lemonade pie that is quick to prepare and perfect for hot summer days. This dessert combines a tangy lemonade flavor with a smooth cream cheese filling on a graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup lemonade concentrate (frozen, thawed) or freshly squeezed lemon juice with zest
  • 1 1/2 cups heavy whipping cream, chilled
  • 1 teaspoon vanilla extract (optional)
  • Optional garnish: fresh lemon slices, whipped cream dollops, lemon zest

Instructions

  1. Crush the graham crackers until fine. Combine crumbs, melted butter, and sugar in a bowl. Mix well until all crumbs are moistened.
  2. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Compact firmly with the back of a spoon or flat-bottomed glass.
  3. Chill the crust in the fridge for 10–15 minutes to set while preparing the filling.
  4. In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
  5. Add the lemonade concentrate (or lemon juice with zest) and vanilla extract if using. Mix until fully combined and no lumps remain.
  6. In a separate large bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form.
  7. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it.
  8. Fold in the remaining whipped cream in two additions using a spatula with slow, sweeping motions until the filling is light, airy, and smooth.
  9. Pour the filling into the chilled crust and smooth the top evenly.
  10. Cover tightly with plastic wrap or foil and freeze for at least 4 hours or overnight until firm but scoopable.
  11. Before serving, let the pie sit at room temperature for 10–15 minutes to soften slightly for easier slicing.
  12. Garnish with lemon slices, whipped cream, or lemon zest if desired.

Notes

Chill the crust before adding filling to prevent sogginess. Whip cream to soft peaks to avoid grainy texture. Let pie thaw 10-15 minutes before serving for easier slicing. For dairy-free, use plant-based cream cheese and coconut cream. For gluten-free crust, substitute almond flour or gluten-free cookie crumbs.

Nutrition

Keywords: frozen lemonade pie, no-bake dessert, summer dessert, creamy lemon pie, easy pie recipe, frozen pie, lemonade dessert

Find it online: https://flurpchef.com/creamy-frozen-lemonade-pie-recipe-easy-no-bake-summer-dessert/