Ingredients and equipment
Ingredients:
- 1 (14-ounce) can sweetened condensed milk
- 1 (6-ounce) can frozen lemonade concentrate, thawed
- 1 (8-ounce) container whipped topping (such as Cool Whip), thawed
- 1 pre-made graham cracker pie crust (9-inch)
- Optional: lemon zest or thin lemon slices for garnish
Equipment:
- Medium mixing bowl
- Rubber spatula or spoon for folding ingredients
- Hand mixer or whisk (optional, for smoother blending)
- Measuring cups and spoons
- Freezer-safe pie dish (if not using a pre-made crust)
- Plastic wrap or airtight container for storage
Step-by-step preparation
Begin by placing the sweetened condensed milk into a medium mixing bowl. Add the thawed frozen lemonade concentrate directly into the bowl with the condensed milk. Using a hand mixer or whisk, blend the two ingredients together until the mixture is smooth and fully combined. This step ensures the tartness of the lemonade is evenly distributed throughout the creamy base.
Next, gently fold in the thawed whipped topping using a rubber spatula. Be careful not to overmix—folding helps maintain the light and airy texture of the whipped topping, which is essential for the pie’s fluffy consistency. Continue folding until no streaks remain and the mixture is uniform in color and texture.
Once the filling is ready, spoon it into the pre-made graham cracker crust. Use the spatula to spread the filling evenly, smoothing out the top for a clean finish. If desired, sprinkle lemon zest over the surface or arrange thin lemon slices decoratively for a bright, citrusy presentation.
Cover the pie with plastic wrap or place it in an airtight container, then transfer it to the freezer. Allow the pie to freeze for at least 4 hours, or until it is firm enough to slice cleanly. For best results, freeze overnight to ensure the filling sets completely and holds its shape when served.
Serving and storage tips
For optimal enjoyment, remove the frozen lemonade pie from the freezer about 10 to 15 minutes before serving. This short resting time allows the pie to soften slightly, making it easier to slice while still maintaining its firm, creamy texture. Use a sharp knife dipped in warm water to achieve clean, smooth slices. Wipe the knife between cuts for the best presentation.
Garnish each slice with a dollop of whipped topping, a sprinkle of lemon zest, or a thin lemon wheel for an extra touch of elegance and flavor. The pie pairs beautifully with fresh berries or a drizzle of raspberry sauce for added color and contrast.
To store leftovers, cover the pie tightly with plastic wrap or transfer individual slices to an airtight container. Return to the freezer promptly to maintain freshness. The pie can be stored frozen for up to 2 weeks without significant loss of flavor or texture. Avoid repeated thawing and refreezing, as this can cause the filling to become icy or grainy.
If preparing the pie in advance for a gathering, consider making it up to 2 days ahead. This allows ample time for freezing and ensures the pie is fully set when it’s time to serve. For transport, keep the pie in a cooler with ice packs to maintain its frozen state until ready to enjoy.