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Frozen Lemonade Pie | How to Make Pink Lemonade Pie

A nostalgic, bright, and indulgent dessert featuring tangy lemon and creamy filling in a graham cracker crust, perfect for summer gatherings.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert, Summer Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs (about 10 full crackers) Use digestive biscuits if you prefer a slightly less sweet base.
  • 6 tablespoons unsalted butter, melted Browned butter gives a nutty depth if you have time.
Filling Ingredients
  • 1 can sweetened condensed milk (14-ounce) For a lighter version, swap half for plain Greek yogurt.
  • 1 cup freshly squeezed lemon juice (about 4–6 lemons) Bottled works in a pinch; for pink lemonade, add a splash of cranberry or pomegranate juice.
  • 2 units zest of lemons Adds an aromatic lift.
  • 2 teaspoons lemon extract or vanilla extract Lemon extract amplifies the citrus; vanilla softens it.
  • 2 cups heavy cream, cold For a lower-fat alternative, try whipped coconut cream.
  • Pink food coloring or natural beet powder Optional for color.
  • Fresh berries and mint Optional for garnish.

Method
 

Preparation
  1. In a bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened and smell warm and toasty. Press the mixture into a 9-inch pie plate, working the crumbs up the sides for a sturdy edge. Chill in the freezer for 10 minutes to firm up.
  2. While the crust chills, grate the bright lemon zest and squeeze the lemons until you have 1 cup of juice. Fresh juice will make the filling sing.
  3. In a large bowl, whisk the sweetened condensed milk, lemon juice, lemon zest, and lemon extract until smooth and glossy. If you want that soft pink hue, stir in a teaspoon of cranberry juice or a drop of pink food coloring.
  4. Using a hand mixer or stand mixer, whip the cold heavy cream until it forms soft peaks. The cream should be light and pillowy — not grainy.
  5. Fold about a third of the whipped cream into the lemon-condensed mixture to lighten it, then fold in the remaining cream until the filling is uniformly pale and airy.
Assembly and Freezing
  1. Pour the filling into the chilled crust, smoothing the top with a spatula. Cover loosely with plastic wrap and freeze for at least 4 hours, or until firm.
Serving
  1. Remove from freezer 10 minutes before serving so slices cut cleanly. Top with fresh berries, a sprinkle of lemon zest, and sprigs of mint for a photogenic finish.

Notes

Store covered in the freezer for up to 2 weeks. For easier slicing, thaw in the refrigerator for 30 to 60 minutes before serving. Leftover slices can be stored in an airtight container and should be enjoyed cold.