Craving a burst of sunshine? This Frozen Lemonade Pie is your answer to a refreshingly zesty dessert, perfect for any occasion. It’s an effortless no-bake treat that brings a vibrant lemon flavor, making it a fantastic addition to your lemon dessert recipes collection.
Key Ingredients & Substitutions:
- Graham Cracker Crumbs: You can use pre-made crumbs or crush whole graham crackers.
- Sweetened Condensed Milk: No direct substitute for the creamy texture and sweetness it provides.
- Lemon Juice: Freshly squeezed is best, but bottled 100% lemon juice works well too.
- Whipped Topping: Use a dairy-free alternative if you prefer.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 1 (14-ounce) can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest (from 1-2 lemons)
- 1 (8-ounce) container frozen whipped topping, thawed
For Garnish (Optional):
- Lemon slices
- Additional whipped topping
How Much Time Will You Need?
- Prep Time: 20 minutes
- Freeze Time: 4 hours (minimum)
- Total Time: 4 hours 20 minutes
- Servings: 8
- Tools Needed: 9-inch pie plate, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare the Crust
Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
2. Make the Lemon Filling
In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth. The mixture will begin to thicken as you whisk.
3. Fold in the Whipped Topping
Gently fold in the thawed whipped topping into the lemon mixture until no streaks remain. Be careful not to overmix, as this can deflate the topping.
4. Assemble and Freeze the Pie
Pour the lemon filling into the prepared graham cracker crust, spreading it evenly. Cover the pie loosely with plastic wrap and freeze for at least 4 hours, or until firm.
5. Garnish and Serve
Before serving, let the pie sit at room temperature for 10-15 minutes to soften slightly. Garnish with lemon slices and extra whipped topping if desired. Slice and enjoy your delicious frozen lemon dessert!
Variation Ideas:
- Lime Zest: Substitute lemon zest and juice with lime for a frozen key lime pie.
- Berry Swirl: Swirl in a few tablespoons of raspberry or blueberry puree into the filling before freezing.
- Crushed Cookies: Use crushed shortbread or vanilla wafer cookies for the crust instead of graham crackers.
Storage Instructions:
Store leftover Frozen Lemonade Pie tightly covered in the freezer for up to 2 weeks. For the best texture, let it thaw slightly at room temperature for about 10-15 minutes before serving. Do not refreeze after it has fully thawed.
Frequently Asked Questions (FAQ):
Can you make this pie ahead of time?
Yes, this pie is perfect for making ahead! You can prepare it up to 2 weeks in advance and keep it in the freezer.
Why is my pie not firm enough?
Ensure you are using full-fat sweetened condensed milk, and allow adequate freezing time. Four hours is a minimum, and sometimes longer is needed.
Can you use fresh whipped cream instead of whipped topping?
You can, but be aware that fresh whipped cream may not hold its structure as well when frozen and thawed compared to whipped topping.
How do you prevent the crust from getting soggy?
Press the crust firmly into the pie plate and freeze it before adding the filling. This helps to create a barrier and reduce sogginess.
What kind of lemons should you use for the best flavor?
Meyer lemons offer a slightly sweeter, less acidic lemon flavor, but regular Eureka or Lisbon lemons work wonderfully for a classic tart taste.
Is this pie suitable for special diets?
This recipe can be made gluten-free by using gluten-free graham crackers and dairy-free by using a dairy-free whipped topping and dairy-free butter alternative for the crust.