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Frozen Lemonade Pie Recipe

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3.9 from 64 reviews

This Frozen Lemonade Pie recipe features two delightful variations—classic Frozen Lemonade Pie and refreshing Pink Lemonade Pie—perfect for warm weather. Both pies are easy to make with instant pudding, lemonade concentrate, Cool Whip, and pre-made graham cracker crusts. The pies set overnight in the refrigerator or freezer, resulting in a creamy, tangy, and sweet dessert ideal for summer gatherings.

  • Total Time: 8 hours 20 minutes
  • Yield: 16 servings

Ingredients

Frozen Lemonade Pie

  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 1 box (3.4 ounces) instant lemon pudding mix
  • 8 ounces frozen lemonade concentrate, thawed (use only part of a 12-ounce container)
  • 1 3/4 cups cold milk
  • 1 tablespoon vanilla extract
  • 1 container (8 ounces) Cool Whip, thawed
  • 2 pre-made 9-inch graham cracker crusts

Pink Lemonade Pie

  • 1 quart vanilla ice cream, softened
  • 1 can (12 ounces) pink lemonade concentrate, thawed (use half the can, about 6 ounces)
  • 1 container (4 ounces) Cool Whip, thawed
  • 1 pre-made 9-inch graham cracker crust
  • Red food coloring (optional, for deeper pink color)
  • Optional garnishes: fresh lemon zest, lemon slices, extra whipped cream

Instructions

  1. Prepare Frozen Lemonade Pie pudding mix: In a medium-sized bowl, whisk together the vanilla and lemon pudding mixes with cold milk until the mixture thickens, about 2 minutes. Once thickened, stir in the vanilla extract thoroughly.
  2. Add lemonade concentrate: Pour in 8 ounces of thawed frozen lemonade concentrate (about two-thirds of a 12-ounce can) and whisk to combine well. Avoid using the entire can to prevent the pie from being too wet.
  3. Fold in Cool Whip: Gradually add the thawed Cool Whip in sections, gently folding it in after each addition until the mixture is smooth and fully combined.
  4. Fill pie crusts and chill: Pour the prepared mixture evenly into the two 9-inch pre-made graham cracker crusts. Cover and refrigerate overnight to allow the pies to set and firm up.
  5. Serve Frozen Lemonade Pie: Once firm, slice and serve chilled. Optionally, garnish with fresh fruit and extra whipped cream for added presentation.
  6. Prepare Pink Lemonade Pie ice cream base: Remove vanilla ice cream from the freezer and let it soften at room temperature for about 20 minutes.
  7. Mix Pink Lemonade Pie filling: In a large bowl, whisk together half (6 ounces) of thawed pink lemonade concentrate with the softened vanilla ice cream and 4 ounces of thawed Cool Whip until smooth and lump-free. Add a few drops of red food coloring if a deeper pink color is desired.
  8. Fill crust and freeze: Pour the pink lemonade ice cream mixture into a pre-made 9-inch graham cracker crust and smooth the surface evenly. Cover and place in the freezer overnight to firm.
  9. Optional toppings: Before serving, spread or pipe extra whipped cream on top and decorate with lemon zest and lemon slices for a beautiful finishing touch.
  10. Serve Pink Lemonade Pie: Slice and serve directly from the freezer for a refreshing frozen dessert experience.

Notes

  • Do not use the entire lemonade concentrate containers to avoid overly wet pies; measure carefully.
  • Allow ice cream to soften sufficiently to ensure smooth mixing for the Pink Lemonade Pie.
  • Use pre-made graham cracker crusts for convenience and consistent results.
  • Overnight chilling is essential to let the pies fully set and develop their flavor.
  • Optional garnishes like fresh fruit, whipped cream, lemon zest, and lemon slices add visual appeal and flavor contrast.
  • Red food coloring in the Pink Lemonade Pie is optional, used only for a more vibrant pink.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/frozen-lemonade-pie-recipe/