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Frozen Lemonade Pie

Frozen Lemonade Pie is nearly no bake (it can be if you take a shortcut with store bought crust!) and perfect for hot summer days. The tart lemonade flavor is balanced by the sweet graham cracker crust and creamy ice cream base.
Course: Beverages
Cuisine: American
Servings: 9
Author: Amanda Formaro


  • 5 oz frozen lemonade concentrate thawed
  • 4 cups vanilla ice cream thawed
  • 1 cup Cool Whip thawed
  • 8 graham crackers cut into pieces
  • 5 Tablespoons unsalted butter melted & cooled
  • 3 Tablespoons sugar
  • pinch of salt
  • candied lemon peels for topping optional


  • Preheat your oven to 325 degrees.
  • Break up your graham crackers and put into the food processor. Pulse until you have fine crumbs.
  • Pour in the melted butter, sugar, and pinch of salt. Pulse until it comes together and your mixture looks like wet sand.
  • Pour the graham cracker mixture into a 9" pie plate and press into an even layer. I used the bottom of a measuring cup to help press it down evenly.
  • Bake for 13-15 minutes or until golden and then remove to a cooling rack.
  • In a large bowl, pour in the ice cream, lemonade, and Cool Whip. Stir gently until it comes together.
  • Pour into the cooled pie crust until full. There will be extra. Put in the freezer to set for at least an hour. I used the excess ice cream mixture to scoop along the edge.
  • Top with candied lemon peels, if desired.
  • Slice and serve.