Frozen Citrus Pie

Four ingredients and zero oven time. This frozen pie blends tangy lemonade concentrate with softened vanilla ice cream and whipped topping, then freezes solid in a graham cracker crust. The result tastes like a lemon ice cream pie with a fluffy, mousse-like texture.

The frozen lemonade concentrate is the flavor engine. Beating it first before folding in the ice cream ensures it distributes evenly instead of sinking to the bottom. The concentrated citrus punches through the sweetness of the ice cream and whipped topping so the pie tastes bright and tart, not just sugary.

Freeze for at least four hours, but overnight is even better for the firmest slices. Let it sit at room temperature for about five minutes before cutting so the knife glides through cleanly.

Pro Tips

• Soften the ice cream just enough to blend, but don’t let it melt completely or the pie will be icy instead of creamy
• Fold the whipped topping in gently to keep the filling light and airy
• If the mixture is too soft to mound, pop it in the freezer for 15 minutes before filling the crust
• Store leftovers in the freezer covered with plastic wrap

Variations

• Swap lemonade concentrate for frozen limeade for a key lime-style frozen pie
• Use a chocolate cookie crust for a lemon-chocolate combo
• Top with extra whipped cream and lemon zest curls before serving