Description

A quick and easy frozen lemonade pie with a creamy, tangy filling and a crunchy graham cracker crust, perfect for summer gatherings and refreshing treats.

Ingredients

Scale

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 cup sweetened condensed milk
¾ cup freshly squeezed lemon juice (about 4–5 medium lemons)
1 tablespoon lemon zest (optional)
2 cups heavy whipping cream, chilled
½ teaspoon vanilla extract
Optional toppings: thin lemon slices or curls, fresh mint leaves

Instructions

Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles damp sand.
Press mixture firmly into bottom and up sides of a 9-inch pie dish. Bake for 8-10 minutes until golden and fragrant. Let cool completely.
In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
Using an electric mixer, whip chilled heavy cream until soft peaks form.
Gently fold whipped cream into lemon mixture using a rubber spatula until smooth and airy.
Pour filling into cooled crust and spread evenly. Cover with plastic wrap and freeze for at least 4 hours or overnight until firm.
Remove from freezer 10-15 minutes before serving to soften slightly. Garnish with lemon slices or mint leaves if desired.

Notes

If crust softens after freezing, bake it a minute or two longer next time. Use fresh lemon juice for best flavor. Whip cream to soft peaks only to avoid grainy texture. Folding cream gently preserves airy texture. For dairy-free, substitute coconut cream and dairy-free condensed milk. For gluten-free, use almond flour crust.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 280
Fat: 18
Carbohydrates: 28
Protein: 3

Keywords: lemonade pie, frozen dessert, summer pie, creamy lemon pie, easy dessert, graham cracker crust, refreshing dessert