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Creamy Frozen Lemonade Pie with Crunchy Graham Cracker Crust

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A refreshing and creamy frozen lemonade pie featuring a buttery, crunchy graham cracker crust. Perfectly balanced between tangy lemon and sweet creaminess, ideal for summer gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150g)
  • 6 tablespoons unsalted butter, melted (about 85g)
  • 2 tablespoons granulated sugar
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • Optional garnish: thin lemon slices or extra zest
  • Optional garnish: fresh mint leaves

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and hold together when pressed (about 5 minutes).
  2. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until golden and fragrant. Remove from oven and let cool completely.
  3. Pour cold heavy whipping cream into a large chilled mixing bowl. Whip on medium-high speed with an electric mixer until soft peaks form (about 3-4 minutes).
  4. In another bowl, combine sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Stir gently until smooth and glossy.
  5. Fold about one-third of the whipped cream into the lemon mixture gently to lighten it. Then fold in the remaining whipped cream carefully to maintain airy texture.
  6. Pour the creamy filling into the cooled graham cracker crust and smooth the top with a spatula. Cover loosely with plastic wrap or foil.
  7. Freeze the pie for at least 4 hours, preferably overnight, until firm but scoopable.
  8. Remove the pie from the freezer about 10 minutes before serving to soften slightly. Garnish with thin lemon slices or fresh mint if desired, then slice and enjoy.

Notes

Use fresh lemon juice for best flavor. Whip cream to soft peaks and fold gently to maintain airy texture. Bake and cool crust fully before adding filling to avoid sogginess. Freeze at least 4 hours or overnight for best slicing. Let pie soften 10 minutes before serving.

Nutrition

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

Find it online: https://goldensimmer.com/creamy-frozen-lemonade-pie-recipe-with-crunchy-graham-cracker-crust-easy-and-perfect/