This creamy frozen lemonade icebox pie is the ultimate warm-weather dessert when you need something quick, refreshing, and completely effortless.
With its smooth citrus filling, fluffy texture, and buttery graham cracker crust, every chilled bite tastes like summer nostalgia straight from the refrigerator.
Using frozen lemonade concentrate gives this pie a bright, tangy flavor without any complicated prep work.
It comes together in just minutes, making it perfect for cookouts, family gatherings, potlucks, or those nights when you want a cool dessert without turning on the oven.
Prep Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 8
Yield: 1 (9-inch pie)
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 3 1/2 fluid ounces frozen lemonade concentrate, partially thawed
- 1 (8-ounce) tub frozen whipped topping, thawed
- 1 (9-inch) prepared graham cracker crust
- 1 tablespoon fresh lemon zest, or to taste
Directions
- In a large mixing bowl, whisk together the sweetened condensed milk and frozen lemonade concentrate until smooth and fully combined.
- Gently fold the thawed whipped topping into the lemonade mixture until light, creamy, and evenly blended.
- Spoon the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Refrigerate the pie for at least 2 hours, or until chilled and set.
- Before serving, garnish with fresh lemon zest for an extra burst of citrus flavor.
Chefs Notes
- For a stronger lemon flavor, add an extra spoonful of lemonade concentrate or a squeeze of fresh lemon juice.
- This pie can also be frozen for a firmer, ice-cream-like texture.
- Top with fresh whipped cream and thin lemon slices for a beautiful summer presentation.
- A vanilla wafer or shortbread crust also works wonderfully with the creamy lemon filling.