Food and Recipes Desserts Pies Frozen Lemonade Pie Is Like A Slice of Summer 4.8 (10) 10 Reviews Next time you're perusing the frozen aisles, make sure to pick up a can of frozen lemonade so you can make this refreshing frozen lemon pie. While frozen lemonade concentrate might not make the best tasting lemonade, it is a great shortcut for making a tasty frozen treat. There's no need to squeeze a bunch of lemons. Simply combine the concentrate with cream cheese, sweetened condensed milk, and soft whipped cream for a luscious and bright pie filling, made to go in a no-bake crust that comes together in minutes. It's the perfect effortless pie for hot summers in the South. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Published on May 17, 2024 Recipe tested by Catherine Jessee Recipe tested by Catherine Jessee Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, recipe tester, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes for print and digital publications like EatingWell, Food & Wine, Real Simple, Serious Eats, Southern Living, and more. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Active Time: 30 mins Total Time: 4 hrs 30 mins Servings: 8 Ingredients 2 cups graham cracker crumbs (from about 15 graham cracker sheets) 1/2 cup butter, melted 1/3 cup packed light brown sugar 1 (8-oz.) pkg. cream cheese, softened 1 (14-oz.) can sweetened condensed milk 1 (12-oz.) can frozen lemonade concentrate (such as Minute Maid), thawed 1 Tbsp. grated lemon zest (from 2 large lemons), plus more for garnish 1/4 tsp. kosher salt 1 1/2 cups heavy whipping cream, divided 2 Tbsp. powdered sugar Directions Make and freeze crust: Coat a 9-inch deep-dish pie plate with cooking spray. Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Beat cream cheese: Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides of bowl as needed. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Add condensed milk, and beat on medium speed until smooth, about 1 minute. Add lemonade concentrate, lemon zest, and salt; beat on low speed until incorporated, about 1 minute. Set aside. Whip heavy cream: Beat 1/2 cup of the heavy cream in a medium bowl with electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold whipped cream into cream cheese mixture. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Add pie filling to crust, and freeze: Spoon mixture into prepared crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from freezer about 10 minutes before serving. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Add whipped cream: Beat powdered sugar and remaining 1 cup heavy cream in a medium bowl with electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream; garnish with additional lemon zest. Serve immediately. Store leftovers, covered, in freezer up to 1 week. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Rate It Print