Summer is the perfect time to enjoy nice, warm, warm weather, and delicious, refreshing treats and this cool and creamy Frozen Lemonade Pie is just that! Featuring layers of sweet, tart lemonade filling and velvety smooth cream cheese all atop a buttery lemon cookie crust, this pie tastes like summer in every bite! Not to mention it takes just minutes to prepare before the refrigerator does the rest of the work for you.
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Whether you're looking for something cold to beat the heat or for a beautiful dessert to serve for family and friends, this tasty summer treat is guaranteed to be loved by anyone who tries it! With a few simple steps and a refreshing balance of sweet and tart flavors, this citrusy pie is effortless, delicious, and a recipe you'll come back to all summer long!
Looking for more refreshing dessert recipes? Try this delicious Blueberry Icebox Pie or this simple and sweet Vanilla Pudding Strawberry Pie! Want more lemon desserts? This Old Fashioned Lemon Icebox Cake or these easy 3-Ingredient Lemon Bars are both amazing for summer!
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Why You'll Love This Recipe
- Perfect for making ahead - Because this pie needs time to chill, it's ideal for preparing a day before an event or party, just like this easy Ice Cream Sandwich Dessert.
- Cool and refreshing - It's light, creamy, and bursting with bright lemon flavor, making it an amazing dessert to beat the heat on hot summer days.
- Irresistible balance of flavors - The creamy lemonade filling has the perfect balance of tart, citrus flavor and smooth sweetness.
- Always a crowd favorite - Wherever you serve this pie, it's sure to be loved by anyone who tries it! Who can resist a smooth, refreshing lemon dessert? This easy Lemon Cake Roll is another family favorite!
- Quick and easy - This recipe needs just a few minutes of prep before the refrigerator does the rest of the work!
Ingredients
Gather the ingredients below to make this no-bake lemonade pie with pudding!
- Lemon sandwich cookies: These create the perfect buttery, crunchy crust with an added boost of lemon flavor
- Butter: Melted butter acts as a glue to bind the cookie crumbs together and create a firm crust. Unsalted butter is recommended, but salted butter works in a pinch.
- Cream cheese: Be sure that your cream cheese is at room temperature before blending it to prevent lumps from forming.
- Powdered sugar: Adds sweetness to the cream cheese layer while keeping it silky smooth.
- Sweetened condensed milk: Adds richness and a creamy consistency to the lemon filling.
- Instant lemon pudding mix: Thickens the lemon filling and adds more tangy flavor.
- Frozen lemonade concentrate: Gives the pie its signature fresh, tart lemonade flavor. Thaw before mixing it into the filling.
- Whipped topping: Creates a light, fluffy texture that makes the pie extra creamy. Be sure to let the whipped topping thaw completely before adding it to the filling mixture.
- Lemon slices: Fresh lemon slices make for a simple, yet elegant, garnish.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Pink lemonade pie: Turn this classic lemonade pie into a pink lemonade pie by swapping the frozen lemonade concentrate for pink lemonade concentrate, like the kind used in this refreshing Pink Lemonade Slush. For a brighter pink color, add 1-2 drops of red or pink food coloring before folding in the whipped topping.
- Make mini pies: For easier, individual portions of this dessert, you can place the layers of pie filling into single-serving graham cracker pie crusts. These are perfect for parties and picnics, and great for serving kids!
- Cookie crust swaps: Want less lemon flavor? Use a vanilla pie crust made of graham crackers, vanilla Oreo's, or shortbread cookies for a more balanced flavor.
- Add fresh lemon zest: Want even more citrusy flavor? Add freshly grated lemon zest to the lemon filling or use it as a final garnish.
- Frozen lemonade pie: For an extra-cold dessert, freeze the pie for 1-2 hours before serving instead of chilling it.
How to Make Frozen Lemonade Pie
Once you've gathered all your ingredients, grab the cookies and a food processor and follow the steps below to make this no-bake lemon pie!
- Step 1: Crush the cookies, mix with melted butter, press into a 9-inch pie plate and refrigerate.
- Step 2: Beat the cream cheese and powdered sugar until smooth, spread over the chilled crust and refrigerate.
- Step 3: Whisk the sweetened condensed milk and pudding mix together, then stir in the lemonade concentrate until smooth.
- Step 4: Gently fold in the whipped topping until no streaks remain.
- Step 5: Spoon the lemon filling over the cream cheese layer and smooth the top.
- Step 6: Sprinkle with reserved cookie crumbs, then refrigerate for at least 4 hours or overnight.
Helpful Tips
- Soften the cream cheese fully - Room-temperature cream cheese blends smoothly with powdered sugar and prevents small lumps.
- Use instant pudding mix - Cook-and-serve pudding will not thicken the filling properly without being heated.
- Thaw the concentrate first - Fully thawed lemonade concentrate blends evenly without leaving icy pieces in the filling.
- Press the crust firmly - Use the bottom of a measuring cup or glass to compact the crumbs and strengthen the crust.
- Fold gently - Stirring the whipped topping too aggressively can deflate it and make the filling less airy.
- Chill overnight when possible - A longer chilling time creates firmer slices that are easier to remove from the pie plate.
Recipe FAQs
Yes. A prepared graham cracker or cookie crust will work, although a standard crust may hold slightly less filling than a deep 9-inch pie plate.
No. Frozen lemonade concentrate provides both the concentrated lemon flavor and sweetness needed for this recipe, and frozen lemon juice or lemonade alone won't produce the same flavor or consistency.
Make sure you used instant pudding mix, fully thawed whipped topping and the correct amount of lemonade concentrate. The pie also needs at least four hours to chill.
Yes! This pie tastes even better after chilling overnight, making it a great option for preparing ahead of parties, picnics, or any gathering!
The pie sets in the refrigerator and can be served chilled. If you want a firmer, colder pie, feel free to freeze it before serving. It's best to let the pie sit for at least 10 minutes after it's taken out of the freezer so that it's easier to slice, but using a warm knife can also help ease the process.
Storage & Freezing Instructions
Storage Instructions
Store any leftover lemonade pie in an airtight container in the fridge for up to 4-5 days.
Freezing Instructions
Freeze the pie uncovered until firm, then wrap the pie plate tightly in plastic wrap and foil, or place slices in an airtight freezer container, for up to 1 month. Thaw it overnight in the refrigerator for a creamy texture or let it sit at room temperature briefly before serving partially frozen. The filling may be slightly less fluffy after thawing, and the cookie crust can soften a little.
More Lemon Recipes You'll Love
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Frozen Lemonade Pie
Ingredients
For the Lemon Cookie Crust
- 2 cups finely crushed lemon sandwich cookies (about 26 cookies)
- 6 tablespoons melted butter
For the Cream Cheese Layer
- 4 ounces cream cheese (softened)
- ½ cup powdered sugar
For the Lemon Filling
- 14 ounce can sweetened condensed milk
- 3.4 ounce box instant lemon pudding mix
- 6 ounce can frozen lemonade concentrate (thawed)
- 8 ounce container whipped topping (thawed)
For the Garnish
- Reserved lemon cookie crumbs
- Lemon slices
Instructions
For the Crust
- Finely crush the lemon sandwich cookies in a food processor.
- Combine 1½ to 2 cups of the crumbs with the melted butter until evenly moistened.
- Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate.
- Refrigerate the crust while preparing the filling.
For the Cream Cheese Layer
- Beat the softened cream cheese and powdered sugar together until completely smooth.
- Spread evenly over the chilled cookie crust.
- Return to the refrigerator while making the filling.
For the Filling
- In a large bowl, whisk together the sweetened condensed milk and the dry instant lemon pudding mix until well combined.
- Stir in the thawed lemonade concentrate until smooth.
- Gently fold in the whipped topping until no streaks remain.
Assembling the Pie
- Spoon the lemon filling over the cream cheese layer.
- Smooth the top with a spatula.
- Sprinkle with a few spoonfuls of the reserved lemon cookie crumbs.
- Refrigerate for at least 4 hours, or overnight for the cleanest slices.
Notes
- Soften the cream cheese fully - Room-temperature cream cheese blends smoothly with powdered sugar and prevents small lumps.
- Use instant pudding mix - Cook-and-serve pudding will not thicken the filling properly without being heated.
- Thaw the concentrate first - Fully thawed lemonade concentrate blends evenly without leaving icy pieces in the filling.
- Press the crust firmly - Use the bottom of a measuring cup or glass to compact the crumbs and strengthen the crust.
- Fold gently - Stirring the whipped topping too aggressively can deflate it and make the filling less airy.
- Chill overnight when possible - A longer chilling time creates firmer slices that are easier to remove from the pie plate.
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