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.
2cupsgraham cracker crumbsAbout 13 rectangle graham crackers
¼cupgranulated sugar
7tablespoonsunsalted buttermelted
Pie Filling Ingredients
2cupsheavy cream or heavy whipping creamcold
14ouncessweetened condensed milk14 oz can, chilled
12ouncesfrozen lemonade concentratethawed
Topping Ingredients
1cupblueberries
1cupstrawberriessliced
2tablespoonsgranulated sugar
1tablespoonlemon juicefreshly 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.