Frozen Lemonade Pie Recipe
Get ready to treat your family and friends to a slice of summer sunshine with this refreshingly delicious frozen lemonade pie recipe! Made with a graham cracker crust and a sweet and tart lemon filling, this pie will be the hit of any summer gathering.
Servings: 12 servings
Equipment
- medium and large mixing bowls
- 9 inch pie pan
- large knife
- Rolling Pin
- Ziploc bag
Ingredients
- 10 whole graham crackers (or 1½ cups crushed)
- 1 teaspoon ground cinnamon
- ¼ cup light brown sugar
- 6 tablespoons unsalted butter, melted
- 4 ounces whipped topping (Cool Whip)
- 1 teaspoon vanilla extract
- 1 quart vanilla ice cream
- 6 ounces frozen lemonade concentrate
- ¼ teaspoon lemon extract
Instructions
- Preheat the oven to 350 degrees. Spray a 9 inch pie plate with non-stick cooking spray and set it aside.
- Place the graham crackers in a large Ziploc bag and seal it. Using a rolling pin, crush the graham crackers into fine crumbs. You can also use a food processor if you prefer. (See Tips, Tricks, and FAQs for a no-bake crust tip).
- Add the grahham cracker crumbs into a medium-sized bowl with the melted butter, cinnamon, and brown sugar. Combine the ingredients together. Press the crust mixture into the pie plate.
- Bake the crust in the oven for about 8 to 10 minutes, or until lightly browned. Remove from oven allow to cool before filling it with the lemonade mixture.
- In a large mixing bowl, combine the whipped topping, vanilla extract, ice cream, lemonade concentrate, lemon extract, and mix everything together.
- Spread into the prepared pie crust. An offset spatula helps to smooth out the filling.
- Place into the freezer and allow the pie to chill and set. This will about take at least 6 hours. To serve, remove from freezer and allow the pie to sit out for 10 minutes. Using a sharp knife that has been soaking in hot water will help slice the pie easier. Top with whipped cream if desired.
Notes
- If you prefer, use a store bough premade graham cracker crust to make this a true No Bake recipe.
- Try using crushed lemon cookie crumbs as the crust or vanilla wafers.
- Love pink lemonade? Substitute the lemonade concentrate for pink lemonade concentrate.
- Try limeade concentrate if you want a frozen lime pie.
- Want more lemon flavor? Add a teaspoon of fresh lemon zest to the filling.
- Homemade whipped cream is not recommend to use in the lemonade pie filling.
- Keep frozen until ready to serve. It can be made days before and kept in the freezer.
- Allow pie to sit out for about 10 minutes for easier slicing.