Easy Frozen Pink Lemonade Pie Recipe

This is the summer pie that makes everyone think you’re some kind of dessert whisperer… but it’s literally three-ish ingredients and a freezer. Easy Frozen Pink Lemonade Pie is tart, creamy, and shamelessly nostalgic—like a creamsicle ran off with a lemonade stand. You stir, you fold, you freeze, you slice. Zero baking, zero drama, all big energy.

My husband calls this “the vacation pie,” which is cute because we’ve eaten it on a Tuesday in our messy kitchen more than on any beach. The first time I made it, I forgot to thaw the lemonade and ended up chiseling it into the bowl like an ice sculptor. Still turned out perfect. Now it’s our go-to after barbecue nights, or honestly when the week is a lot and we need a win. The kids ask for “the pink one,” and I pretend it’s for them while I quietly claim the first slice.

How to Make It

Grab a store-bought graham cracker crust (or make one if you’re feeling extra), a can of frozen pink lemonade concentrate, a can of sweetened condensed milk, and a tub of whipped topping. That’s the core squad. If you want it a little richer and tangier, add softened cream cheese—just beat it smooth first so you don’t get little white pebbles of regret. The lemonade needs to be thawed but still chilly—think slushy, not icy. Whisk the lemonade with the condensed milk till glossy, fold in the whip (don’t beat it to death), pour it into the crust, and freeze until firm. Four hours if you’re patient, overnight if you forgot it. Run a knife under hot water for clean slices. Boom. Pink perfection.

✔Ingredient Notes

– Frozen pink lemonade concentrate: The punch of flavor. Thaw just until scoopable—totally liquid can make the filling too loose; rock-hard will give you arm day.
– Sweetened condensed milk: The silky glue. Don’t swap for evaporated milk—different product, different vibe, watery sadness.
– Whipped topping or heavy cream: Both work. If using heavy cream, whip 1 cup to stiff peaks (about 2 cups whipped) so it matches an 8-oz tub.
– Cream cheese (optional but lovely): 4 oz softened adds body and a cheesecake-y tang. Beat it smooth first or it’ll look curdled.
– Graham cracker crust: Store-bought = easy. Homemade = 1 1/2 cups crumbs + 1/3 cup sugar + 6 tbsp butter. Freeze the empty crust 10 minutes so it sets.
– Lemon zest + vanilla: Zest brightens the lemonade, vanilla softens the edges. Tiny touches, big difference.
– Fresh berries (optional): A handful of chopped strawberries swirled in is gorgeous. Pat them dry so they don’t ice up the party.

✔Recipe Steps

1. Soften the lemonade concentrate for 10–15 minutes until slushy-cold, not fully liquid.
2. Beat optional 4 oz cream cheese in a bowl until smooth and fluffy.
3. Whisk in 1 (14-oz) can sweetened condensed milk and 1 tsp lemon zest (and 1/2 tsp vanilla if using) until glossy.
4. Fold in 1 (8-oz) tub whipped topping OR 2 cups whipped cream gently until no streaks remain.
5. Pour into a 9-inch graham cracker crust; smooth the top and tap the pan to settle.
6. Freeze at least 4 hours (preferably 6–8) until firm; slice with a warm knife and serve.

What to Serve It With

– Grilled anything: burgers, ribs, chicken thighs—the tart cuts through the smoky.
– Big bowl of berries or a tumble of sliced strawberries on top.
– Iced tea, lemonade, or a lemony spritz if you’re feeling fancy.
– Salty snacks (kettle chips, pretzels) for that sweet-salty magic.

✔Tips & Mistakes

– Let the lemonade thaw slightly—too frozen = lumpy; too liquid = soft set.
– Don’t overmix after adding the whip. Fold, don’t beat, or it deflates.
– Chill the crust first so the filling grabs and slices neater.
– If using fresh fruit, blot it dry. Water + freezer = icy crystals.
– In a hurry? Freeze the pie on a baking sheet so it sets evenly and faster.

✔Storage Tips

Wrap the whole pie tight (plastic wrap, then foil) and keep it in the freezer for up to 2 weeks. Slices can be wrapped individually for midnight snacking. If you store it in the fridge, it’ll get soft and mousse-y—still tasty, just not sliceable. Eating it straight from the freezer for breakfast? Honestly… I support your choices.

✔Variations and Substitutions

– Limeade switch: Use frozen limeade and add extra zest for a key-lime-ish vibe.
– Creamsicle moment: Sub orange concentrate + a splash of vanilla.
– Berry swirl: Fold in 1/2 cup chopped strawberries or raspberries (patted dry).
– Dairy-free: Use coconut whipped topping and coconut condensed milk; crust needs to be dairy-free too.
– Gluten-free: Grab a GF crust or make one with GF cookies.
– Lighter: Use light condensed milk and real whipped cream; still sweet, just a touch less rich.
– Mini pies: Press crumbs into muffin liners, fill, freeze, pop out for cute little party bites.

Frequently Asked Questions

Easy Frozen Pink Lemonade Pie Recipe

This no-bake Frozen Pink Lemonade Pie is creamy, tangy, and refreshingly sweet. Just 4 main ingredients and a graham cracker crust—mix, freeze, and slice!

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Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 ounce frozen pink lemonade concentrate thawed
• ▢ 14 ounce sweetened condensed milk
• ▢ 8 ounce frozen whipped topping thawed
• ▢ 1 crust graham cracker pie crust 9-inch
• ▢ 1 tablespoon lemon zest optional
• ▢ 0.5 cup fresh strawberries sliced, optional for serving

Instructions

Preparation Steps

• In a large bowl, whisk the sweetened condensed milk and thawed pink lemonade concentrate until smooth and fully combined.
• Fold in the thawed whipped topping gently until no streaks remain.
• Spoon the filling into the graham cracker crust and smooth the top.
• Cover and freeze until firm, at least 4 hours or overnight for clean slices.
• Before serving, let the pie sit at room temperature for 10 minutes. Garnish with lemon zest and sliced strawberries if desired, then slice and serve cold.

Notes

For a lighter flavor, use regular lemonade concentrate. You can swap the graham cracker crust with a vanilla wafer crust. Store leftovers covered in the freezer for up to 2 weeks.