Frozen Lemonade Pie

Three ingredients, zero oven time, and you get two frozen pies out of the deal. Sweetened condensed milk and frozen lemonade concentrate folded into whipped topping create a filling that freezes into something between ice cream and cheesecake, tangy and creamy with a bright citrus punch.

The lemonade concentrate stays undiluted, which is important. Diluting it would water down the filling and prevent it from setting properly in the freezer. That concentrated citrus hits hard against the sweetened condensed milk and keeps the pie from tasting one-note sweet.

These are ideal make-ahead desserts. They sit happily in the freezer for weeks, and pulling one out 10 minutes before serving gives you slices that are scoopable but hold their shape on the plate.

Pro Tips

• Fold gently. Stirring too aggressively deflates the whipped topping and you lose that light, airy texture.
• Let the pie sit at room temperature for 10 to 15 minutes before slicing. Straight from the freezer, it’s rock solid and the crust shatters.
• Dip your knife in hot water between cuts for the cleanest slices.
• Garnish with thin lemon slices and fresh mint right before serving. Mint wilts fast in the freezer.

Variations

• Use frozen limeade concentrate instead for a frozen key lime pie style version.
• Swap the graham cracker crust for a vanilla wafer crust for a slightly different flavor base.
• Fold in a handful of fresh blueberries or raspberries before freezing for a berry-lemonade version.