Our frozen lemonade pie is a frosty, refreshing treat that requires only 30 minutes of hands-on time.
There’s no need to squeeze a bunch of lemons.
It’s the perfect effortless pie forhot summersin the South.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
pkg.cream cheese, softened
1(14-oz.
)can sweetened condensed milk
1(12-oz.
Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Press mixture into bottom and up sides of prepared pie plate.
Freeze until firm, about 15 minutes.
Add condensed milk, and beat on medium speed until smooth, about 1 minute.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Gently fold whipped cream into cream cheese mixture.
Add pie filling to crust, and freeze:
Spoon mixture into prepared crust, spreading evenly.
Freeze, uncovered, until firm, about 4 hours or up to 12 hours.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Remove from freezer about 10 minutes before serving.
Top pie with whipped cream; garnish with additional lemon zest.
Store leftovers, covered, in freezer up to 1 week.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Why This Pie Recipe Gets Rave Reviews
Ready to whip up this frozen lemonade pie?
Perfect fresh dessert the end of a meal on a hot summer day!"
OneSouthern Livingcommunity member said, “This is a great recipe and I have made it for years.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
We love the idea of swapping in other types of frozen juice mixes!
Lemonade concentrate adds an intense lemony flavor to the pie, along with sugar.
It’s best not to substitute for lemon juice.
This pie should be served straight from the freezer.
If too firm to cut, refrigerate for 10 to 15 minutes to temper the pie before slicing.
This will help soften it, without causing the edges to melt.
