Frozen Lemonade Pie Recipe – How to Make It in 16 Simple Steps

Crust Instructions

Turn on your oven and set it to 350 degrees.

Place the graham crackers in a gallon-sized zip-top bag; press all the air out of the bag and close it up.

Using a rolling pin, meat mallet, or some other heavy tool, crush and smash the crackers until they are crumbly. (Kids love this part of the recipe.)

Place the crumbs in a nine-inch pie pan and add the sugar.

Use a fork to combine the sugar and graham cracker crumbs, and slowly drizzle in the butter, tossing with a fork to combine.

Using your hands, a smooth bottomed drinking glass or a small, smooth bottomed glass bowl, press the crumbs in the bottom and up the sides of your pie pan.

Bake the pie crust for 8-10 minutes or until it is lightly browned.

Allow it to cool to room temperature before you start working on the filling.

Filling Instructions

In a large bowl, stir together the lemonade mix and the sweetened condensed milk until they are thoroughly combined.

You can use an electric mixer or a whisk. Using a spatula, gently fold in the whipped topping until the ingredients are completely mixed.

Scrape the filling out into the prepared pie crust and smooth the top.

Cover the pie with plastic wrap or aluminum foil and place it in the freezer for six to eight hours.

Remove the pie from the freezer and cut it into slices and serve.

This pie makes between eight to ten servings depending on how thickly you cut the slices.

If you want to add an additional garnish, fresh mint leaves, lemon slices, sliced strawberries, or curls of lemon peel can add a decorative touch.

Store the leftover pie covered in the freezer for up to two weeks.