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Pioneer Woman Frozen Lemonade Pie

Pioneer Woman Frozen Lemonade Pie - recipe card
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A creamy, tangy, and refreshing no-bake dessert that layers a buttery graham cracker crust with a luscious lemonade filling. The filling is light and airy from whipped cream, with a bright citrus punch that balances the sweetness perfectly. Serve chilled for a perfect summer treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup frozen lemonade concentrate, thawed
  • 1 teaspoon lemon zest (from 1 lemon)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Lemon slices and fresh mint leaves for garnish (optional)

Instructions

  1. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir with a fork until the mixture resembles wet sand and all crumbs are evenly moistened.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to compact the crust evenly. Place the crust in the freezer for 15 minutes to firm up while you prepare the filling.
  3. In a large mixing bowl, whisk together the sweetened condensed milk, thawed lemonade concentrate, and lemon zest until smooth. The mixture will thicken slightly as the lemonade reacts with the condensed milk.
  4. In a separate large bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Add the powdered sugar and vanilla, then continue beating until stiff peaks form, another 1-2 minutes. Do not overbeat or the cream will become grainy.
  5. Gently fold the whipped cream into the lemonade mixture using a rubber spatula. Work in three additions, folding just until no white streaks remain. Overmixing will deflate the filling and make it dense.
  6. Pour the filling into the chilled crust and spread it evenly with an offset spatula. Tap the pie plate gently on the counter to release any air bubbles.
  7. Cover the pie loosely with plastic wrap and freeze for at least 4 hours, or until completely firm. For best results, freeze overnight.
  8. Before serving, remove the pie from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Use a sharp knife dipped in hot water and wiped dry to cut clean slices.
  9. Garnish with fresh lemon slices and mint leaves if desired. Serve immediately, keeping the remaining pie frozen.

Notes

Storage: Cover and freeze for up to 3 months. When ready to serve, thaw slightly at room temperature for 5-10 minutes. Do not microwave. For clean slices, dip your knife in hot water and wipe dry between each cut. If the pie has been in the freezer for more than a day, let it soften for 10-15 minutes before slicing.

Nutrition

Keywords: frozen lemonade pie, lemonade pie, no-bake pie, frozen dessert, lemon dessert, graham cracker crust, summer dessert, easy pie, creamy lemon pie, pioneer woman

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-frozen-lemonade-pie/