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Creamy Frozen Lemonade Pie Recipe Easy Homemade with Graham Cracker Crust

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A refreshingly tart and decadently creamy frozen lemonade pie with a crunchy graham cracker crust, perfect for summer gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup freshly squeezed lemon juice (about 4–5 lemons) or bottled lemon juice
  • 1 package (6 ounces) frozen lemonade concentrate, thawed
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold

Instructions

  1. Prepare the crust (10 minutes): Crush 1 ½ cups graham crackers into fine crumbs using a food processor or by placing them in a sturdy plastic bag and rolling with a pin. Mix crumbs with 5 tablespoons melted butter and 2 tablespoons sugar until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or a flat-bottomed glass to compact it well. Chill in the freezer for 15 minutes while you make the filling.
  2. Make the filling (15 minutes): In a large bowl, beat 8 ounces softened cream cheese until smooth and creamy using an electric mixer. Gradually add 1 can sweetened condensed milk and continue beating until fully combined and silky. Stir in 1 cup freshly squeezed lemon juice, 6-ounce thawed frozen lemonade concentrate, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. Mix thoroughly but don’t overbeat.
  3. Whip the cream (5 minutes): In a separate bowl, whip 1 cup cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese and lemonade mixture using a spatula and turning the bowl carefully.
  4. Assemble the pie: Pour the filling into the chilled graham cracker crust, smoothing the top with a spatula. Cover the pie with plastic wrap and freeze for at least 4 hours, ideally overnight, until firm and set.
  5. Serving: Let the pie sit at room temperature for 10 minutes before slicing for clean cuts. Use a sharp knife dipped in hot water and wiped dry between slices to avoid cracking.

Notes

Softened cream cheese is key to avoid lumps. Chill the crust before adding filling to keep it crunchy. Don’t overmix after folding in whipped cream to maintain light texture. Let pie soften 10 minutes before slicing for clean cuts. If crust softens after freezing, bake for 5 minutes before assembling next time.

Nutrition

Keywords: frozen lemonade pie, creamy lemonade pie, graham cracker crust, summer dessert, easy frozen pie, no bake pie, lemonade dessert

Find it online: https://siennaspoon.com/creamy-frozen-lemonade-pie-recipe-easy-homemade-with-graham-cracker-crust/