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frozen lemonade pie 1
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Frozen Lemonade Pie Recipe

Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Calories: 320kcal

Ingredients

  • 1 1/2 cups graham cracker crumbs – or digestive biscuits if you’re feeling international.
  • 1/3 cup unsalted butter melted – the glue that holds this masterpiece together.
  • 1 can 14 oz sweetened condensed milk – the magic creamy stuff.
  • 1/2 cup fresh lemon juice – the zingy star of the show.
  • 2 tsp lemon zest – because extra zest = extra personality.
  • 1 tsp vanilla extract – because even pie likes a little perfume.
  • 1 cup heavy whipping cream – whipped to soft peaks fluffy like clouds.
  • Optional: fresh berries or candied lemon slices for topping.

Instructions

  • Make the crust: Mix the graham cracker crumbs and melted butter in a bowl until it looks like sandy magic. Press into a 9-inch pie pan. Chill in the fridge while you do the next step.
  • Whip the cream: In a cold bowl, beat the heavy cream until soft peaks form. Set aside.
  • Mix the filling: In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla. You’ll notice it thickens slightly—this is the good stuff happening.
  • Fold in the whipped cream: Gently fold the whipped cream into the lemon mixture. Go slow; we want fluffy, not deflated.
  • Assemble the pie: Pour the filling over the chilled crust. Smooth the top with a spatula.
  • Chill, don’t freeze yet: Refrigerate for at least 4 hours (overnight is even better) until the filling sets. You’re basically practicing patience now.
  • Decorate: Right before serving, top with berries, candied lemon, or a light dusting of zest.