• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Subscribe
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Subscribe
  • ×
    Home » Recipes » Desserts

    Frozen Lemonade Pie – It’s as Easy as Pie

    Date: May 15, 2021 · Updated: Jun 24, 2022 Author: Sharon Rigsby

    Jump to Recipe
    Pinterest pin showing a slice of lemonade pie topped with berries.

    Easy Frozen Lemonade Pie is the perfect combination of sweet and tart flavors, all wrapped up in a crunchy graham cracker crust.  Light and refreshing with a sublime lemony flavor, like my Red, White, and Blue No-Bake Icebox Cake, it’s a perfect no-fuss dessert that will quickly become a family favorite.

    A slice of frozen lemonade pie topped with macerated berries.

    A grand meal starts with delicious food, and this delightful frozen dessert topped with summer fresh berries is sure to wow your family and friends. With the addition of the optional berry topping, this Frozen Lemonade Pie will be the star of your Memorial Day or Fourth of July party, back-yard BBQ, or potluck.

    As a bonus, I’ve also included instructions for making a homemade graham cracker crust. However, if you are short on time, a purchased premade crust can be your best friend.

    Here’s what’s in it:

    Ingredients for frozen lemonadee pie including graham cracker crumbs and frozen lemonade.

    For the pie filling, you only three ingredients:

    • Heavy cream – or you can use heavy whipping cream to make a creamy, light-as-a-cloud billowy topping that keeps this pie light and airy even though it’s frozen.
    • Sweetened condensed milk – is probably my favorite canned ingredient ever. True to its name, it’s a decadent combination of milk with its water content reduced, and sugar added. Even though evaporated milk has also had its water content reduced because it has no sugar, you can’t substitute it for sweetened condensed milk in this recipe.
    • Frozen lemonade concentrate – is the star of this show, and it is what brings the sweet and tangy lemony flavor to this yummy pie. Feel free to substitute frozen limeade concentrate to make a Frozen Limeade Pie.

    If you are making the homemade graham cracker crust, you will need:

    • Graham Cracker Crumbs – form the base of the sweet and crunchy crust. I usually buy a box of graham cracker crumbs, but you can certainly use regular graham crackers and pulverize them in a food processor. You can also purchase a premade deep-dish graham cracker pie crust and use that instead.
    • Granulated sugar – besides adding a sweet taste, the sugar works with the butter to bind the graham cracker crumbs together.
    • Unsalted Butter – holds the graham cracker crumbs together, makes it extra crunchy, and gives it that wonderfully buttery flavor.

    For the optional topping:

    1. Berries – grab some fresh blueberries, blackberries, strawberries, or raspberries. Use what you like. I usually use a combination of strawberries and blueberries when I’m making this pie for a summer holiday meal. 
    2. Lemon juice – adds a touch more lemon flavor and enhances the fresh berry flavor. You could also substitute a bit of orange liqueur or Grand Marnier. 
    3. Granulated sugar – combines with fresh berries to create a thick delicious juice in a process called maceration.

    Here’s how to make it:

    1. If you are making the graham cracker crust, first preheat the oven to 350 degrees F.
    2. Mix the graham cracker crumbs, sugar, and melted butter in a small bowl.A bowl of graham cracker crumbs, butter, and sugar on a countertop.
    3. Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie plate—Bake for seven minutes. Remove from the oven, set it aside, and let it cool for at least 30 minutes. Graham cracker crumbs in a pie plate.
    4. While the crust cools, make the pie filling. First, add the cream to a medium-size cold bowl and use an electric mixer set on medium to whip it until stiff peaks form. This will take around six to eight minutes. Set aside.Whipped cream in a bowl.
    5. In another bowl, stir together the sweetened condensed milk and frozen lemonade concentrate. Mix well. Use a rubber spatula and gently fold the lemonade mixture into the whipped cream.
    6. Pour the pie filling into the prepared pie crust, cover with foil and freeze for four to eight hours. Pouring lemonade pie filling into a graham cracker crust.
    7. To serve the pie, take it out of the freezer 15 minutes before slicing to allow it to soften slightly. Slice and serve. A frozen lemonade pie with a slice cut out on a pie server.
    8. If you are making the optional berry topping, about 45 minutes before you plan to serve the pie, toss the berries, sugar, and lemon juice together in a small bowl. Cover and refrigerate for at least 30 minutes. Fresh sliced strawberries and blueberries on a wooden cutting board.
    9. Before serving, top each slice of pie with a generous spoonful of the berry mixture.
    A slice of frozen lemonade pie topped with a spoonful of macerated berries.

    Frequently asked questions:

    What to serve it with?

    This is the perfect dessert to serve at a cookout or backyard barbecue. It is light and refreshing and goes beautifully with grilled or smoked meats such as Smoked Spatchcock Chicken, Smoked Chicken Thighs, or my Best and Easiest Grilled Chicken. It also goes well with casual sides such as my Southern Potato Salad, Summer Pasta Salad, or everyone’s favorite Southern Broccoli Salad.

    How to store leftovers?

    Leftover Frozen Lemonade Pie should be stored tightly covered in your freezer. It will last a week or so in the freezer but may get icy if it’s left in there much longer.

    How to slice a frozen pie?

    To make it easy to slice this pie, be sure to take it out of the freezer at least 15 minutes before you plan to serve it. Use a sharp knife, hold it under hot running water to warm the blade before slicing, and wipe it off between slices.

    What does it mean to macerate berries?

    Macerating is adding sugar to berries and other fruit to soften and release their natural juices.

    What does the term “stiff peaks” mean when making whipped cream?

    It usually takes about six to eight minutes to get to the “stiff peak” stage when whipping cream. Stiff peaks mean that when you lift the mixture with a spoon, the peaks will remain without falling over. But don’t overdo it; whipped cream can turn to butter if whipped too long!

    Sharon’s tips:

    • When making the graham cracker crust, be sure to pack the crumbs firmly on the bottom and sides of the pan. You can use your fingers, but I find a small flat-bottomed measuring cup works better. If the crumbs aren’t packed, the crust will be crumbly and won’t hold together.
    • Be sure to let the frozen lemonade concentrate thaw before adding it to the other ingredients.
    • When combining the whipped cream, sweetened condensed milk, and lemonade concentrate, use a gentle folding motion with a rubber spatula to combine everything. Don’t stir it or use a whisk; you will deflate it.
    • This pie is delicious by itself without any topping, but the blue and red berries give it a patriotic feel and make it perfect for the 4th of July or Memorial Day. To keep the patriotic theme going, you could substitute strawberries and blackberries, but any berries or fruit would be excellent.
    • You will have the best results whipping the cream if the bowl, cream, and beaters are ice cold. If you have time, put your bowl and beaters in the fridge for 30 minutes before making the whipped cream.
    • Don’t feel like turning on the oven to bake your crust? No problem, add two tablespoons of butter to the graham cracker crumb mixture, make sure to pack the crumbs down firmly, and pop the crust in the freezer while you are making the filling to set it.
    • If you are using a purchased graham cracker crust, be sure to buy a “deep dish” crust or one that says “extra servings. The regularly sized ones are too shallow, and you won’t have room for all of your filling. .”
    • If you are topping your pie with macerated berries, only macerate enough berries for the number of slices you will be serving. After a day, macerated berries get too mushy, and they are much better if they are freshly macerated.

    More dessert recipes:

    If you are like me and think desserts and cookouts are a match made in heaven, be sure to check out these other popular dessert recipes:

    • Key Lime Mousse
    • Blueberry Thumbprint Cookies with Lemon Glaze
    • Best Kumquat Pie
    • Blueberry Delight
    • Grape Salad
    • Old-Fashioned Strawberry Pie
    • Southern Peach Cobbler
    • Homemade Fresh Peach Ice Cream
    • Easy Watermelon Lemonade Ice Pops
    • Old-Fashioned Blackberry Pie

    Need more menu ideas; here is a link to all of my dessert recipes. You also might want to check out my roundup post, 33 Incredible and Easy Ice Cream Recipes. And, finally, if you are planning a cookout, you might also want to check out all of my barbecue, smoked, and grilling recipes here. 

    ★ If you make this dessert, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    📋 Recipe:

    Want to Save This Recipe?

    Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

    Save Post

    By submitting this form, you consent to receive emails from Grits and Pinecones.

    Frozen lemonade pie topped with macerated strawberries and blueberries.

    Frozen Lemonade Pie Recipe

    Sharon Rigsby
    Easy Frozen Lemonade Pie is the perfect combination of sweet and tart flavors, all wrapped up in a crunchy graham cracker crust.  Light and refreshing with a sublime lemony flavor, it's a perfect no-fuss dessert that will quickly become a family favorite. 
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 7 minutes mins
    Cooling and freezing time 8 hours hrs
    Total Time 8 hours hrs 22 minutes mins
    Course Dessert
    Cuisine American, Southern
    Servings 8 servings
    Calories 680 kcal

    Ingredients
      

    Graham Cracker Crust Ingredients

    • 2 cups graham cracker crumbs About 13 rectangle graham crackers
    • ¼ cup granulated sugar
    • 7 tablespoons unsalted butter melted

    Pie Filling Ingredients

    • 2 cups heavy cream or heavy whipping cream cold
    • 14 ounces sweetened condensed milk 14 oz can, chilled
    • 12 ounces frozen lemonade concentrate thawed

    Topping Ingredients

    • 1 cup blueberries
    • 1 cup strawberries sliced
    • 2 tablespoons granulated sugar
    • 1 tablespoon lemon juice freshly squeezed

    Instructions
     

    Graham Cracker Crust Directions

    • Preheat the oven to 350 degrees
    • Purchase a pre-made deep dish or oversized graham cracker crust. Or, mix the graham cracker crumbs, sugar, and melted butter in a small bowl.
    • Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes. Set aside and let cool completely.

    Pie Filling Directions

    • In a medium-size bowl, whip the cream with an electric mixer until stiff peaks form.
    • In another bowl, stir together the sweetened condensed milk and frozen lemonade. Mix well.
    • Gently fold the lemonade mixture into the whipped cream.
    • Pour this mixture into the prepared pie crust, cover with foil and freeze overnight or for at least 8 hours.

    Berry Topping Directions

    • About an hour before you serve the pie, make the berry topping by tossing the berries with sugar and lemon juice. Set aside until ready to serve.
    • To serve the pie, remove from the freezer for about 10 minutes before cutting and top each piece with some of the berry mixture.

    Notes

    When making the graham cracker crust, be sure to pack the crumbs firmly on the bottom and sides of the pan. You can use your fingers, but I find a small flat-bottomed measuring cup works better. If the crumbs aren’t packed, the crust will be crumbly and won’t hold together. 
    Be sure to let the frozen lemonade concentrate thaw before adding it to the other ingredients. 
    When combining the whipped cream, sweetened condensed milk, and lemonade concentrate, use a gentle folding motion with a rubber spatula to combine everything. Don’t stir it or use a whisk; you will deflate it. 
    This pie is delicious by itself without any topping, but the blue and red berries give it a patriotic feel and make it perfect for the 4th of July or Memorial Day. To keep the patriotic theme going, you could substitute strawberries and blackberries, but any berries or fruit would be excellent. 
    You will have the best results whipping the cream if the bowl, cream, and beaters are ice cold. If you have time, put your bowl and beaters in the fridge for 30 minutes before making the whipped cream. 
    Don’t feel like turning on the oven to bake your crust? No problem, add two tablespoons of butter to the graham cracker crumb mixture, make sure to pack the crumbs down firmly, and pop the crust in the freezer while you are making the filling to set it.
    If you are using a purchased graham cracker crust, be sure to buy a “deep dish” crust or one that says “extra servings. The regularly sized ones are too shallow, and you won’t have room for all of your filling. .”
    If you are topping your pie with macerated berries, only macerate enough berries for the number of slices you will be serving. After a day, macerated berries get too mushy, and they are much better if they are freshly macerated. 

    Nutrition

    Calories: 680kcalCarbohydrates: 80gProtein: 7gFat: 39gSaturated Fat: 23gCholesterol: 125mgSodium: 229mgPotassium: 333mgFiber: 2gSugar: 63gVitamin A: 1327IUVitamin C: 14mgCalcium: 206mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **This recipe was first published on June 29, 2016. It was republished on May 15, 2021, with new photos, an FAQ section, and expanded tips. 

    More Dessert Recipes

    • A stack of five Oatmeal Cranberry Chocolate and Pecan Cookies on a cutting board.
      Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies
    • A slice of old-fashioned pear pie on a plate with a fork.
      Old Fashioned Pear Pie Recipe (Just Like Grandma Used to Make!)
    • Mini Oreo cheesecakes topped with whipped cream and crushed Oreos on a serving platter.
      Oreo Cheesecake Cupcakes (No-Bake)
    • A stack of six lemon blueberry cookies on a plate.
      Lemon Blueberry Cookies Recipe (Soft and Chewy)

    Reader Interactions

    Comments

      5 from 4 votes (3 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Annie Long

      March 31, 2025 at 9:14 pm

      5 stars
      This is a genius recipe! Big results from small effort and cost. I keep these ingredients on hand, so that also made it easy.
      The graham cracker crumb crust is flawless. I used a whole stick of butter because I love butter. but everything else? Don’t mess with it. Chef’s kiss perfection. And simple to remember, too!
      One other comment: make a little extra whipped cream while you’re at it. So you’ll have some for a fancy garnish with some lemon zest! This is going on regular rotation at my house. Can’t wait to try the Gran Marnier option.

      Reply
      • Sharon Rigsby

        April 01, 2025 at 8:32 am

        Hi Annie, thank you so much for leaving such a kind review. I am so happy you enjoyed this recipe.
        All the best,
        Sharon

        Reply
    2. Nancy

      March 19, 2017 at 2:35 pm

      Looks yummy! I’m also thinking of frozen strawberry lemonade with a fresh strawberry sauce on top–it would be a pretty light pink with the red strawberries.

      Reply
      • Gritsandpinecones

        March 19, 2017 at 2:43 pm

        Strawberry Lemonade would be awesome! Great idea!

        Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Celebrate Cinco de Mayo on May 5th

    • Collage of 5 Mexican dishes including tacos, fajitas, and a margarita.
      45 Best Cinco de Mayo Menu Ideas for 2025
    • Three slow-cooker pulled pork tacos on a board with avocado cilantro lime sauce.
      Slow Cooker Pulled Pork Tacos with Avocado Lime Crema
    • Mexican Beef Rice Skillet in a skillet with a wooden spoon.
      Mexican Beef Rice Skillet (Quick and Easy)
    • A sheet pan full of beef nachos topped with sour cream.
      Easy Ultimate Loaded Ground Beef Nachos Recipe
    • Baked chicken tacos in a baking dish topped with sour cream, chopped tomatoes, and sliced jalapenos.
      Easy Crispy Oven Baked Chicken Tacos Recipe
    • Green Chicken Enchiladas in a white baking dish topped with melted cheese and sliced jalapenos.
      Easy Green Chicken Enchiladas Recipe with Salsa Verde

    Browse more Cinco de Mayo recipes

    Fan Favorites - Recipes Our Readers Love the Most

    • Hanky Panky appetizers piled high on a black plate.
      Hanky Panky Recipe
    • A white bowl full of creamy potato salad topped with paprika.
      Classic Southern Potato Salad
    • A bowl of cocktail sauce next to fried oysters on a plate.
      Southern Crispy Fried Oysters Recipe
    • Cornbread in a cast iron skillet.
      Easy Southern Cornbread with Buttermilk
    • Six hoecakes or fried cornbread on a white plate.
      Quick and Easy Hoe Cakes (Fried Cornbread)
    • A blackened grouper filet on a plate with grits, garnished with a lemon slice.
      Blackened Grouper

    Browse more recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright © 2025 Grits and Pinecones®

    • 575Facebook
    • X
    • Pinterest
    • Email
    • Flipboard
    1915 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.