I remember the first time I made this Frozen Pink Lemonade Pie. It was one of those blazing summer afternoons when turning on the oven felt like punishment. I craved something cool, quick, and sweet—but not just ice cream out of a tub. I wanted dessert that felt special, yet effortless. That’s when this idea was born. Now, it’s my warm-weather go-to. Every time I make it, I’m instantly transported back to that sunny afternoon, barefoot in the kitchen with a spoon in hand.

Why You’ll Love This Recipe

This pie is everything a summer dessert should be—cold, creamy, tangy, and incredibly easy to make. If you’re hosting a last-minute BBQ or just want something chilled and pretty in the fridge, this pie has your back.

Versatile

Although I use frozen pink lemonade in this version, you can easily swap it with regular lemonade or even a berry-flavored concentrate. Want to add a crunch? A sprinkle of crushed graham crackers on top does the trick. Feeling fancy? Decorate with lemon twists or edible flowers. You can serve it in slices or freeze it in individual ramekins for personal portions.

Budget-Friendly

This pie is wonderfully light on your wallet. With only six ingredients—most of which you probably already have—it won’t make a dent in your grocery bill. It’s proof that you don’t need a dozen ingredients or a pastry chef’s budget to create something delightful.

Ingredients for Frozen Pink Lemonade Pie

1 prepared graham cracker crust – The ready-made kind works perfectly and saves time.
1 quart vanilla ice cream (softened) – Go for a creamy, good-quality brand for the best texture.
6 oz frozen pink lemonade concentrate (thawed) – This gives the pie its tangy, refreshing taste.
4 oz frozen whipped topping (thawed) – Adds that airy, smooth texture we all love.
1 lemon, zested – Brings brightness and elevates the citrus notes.
½ to 1 tsp red food coloring (optional) – Just for that rosy pop of color.

Next, I’ll guide you through exactly how to bring this refreshing pie to life in your kitchen.

How to Make Frozen Pink Lemonade Pie

Making this pie is truly a breeze, and the results are always impressive. I love that it requires no baking and uses just a few simple ingredients. Here’s how I prepare it step-by-step to get that perfect balance of creamy and tangy.

Step-by-Step Instructions for Making Frozen Pink Lemonade Pie

Prepare your ingredients: First, take the vanilla ice cream out of the freezer and let it soften at room temperature. This makes mixing easier and smoother. Meanwhile, thaw your frozen pink lemonade concentrate and whipped topping.
Mix the filling: In a large mixing bowl, combine the softened ice cream, thawed pink lemonade concentrate, and whipped topping. Then, add the lemon zest to give the pie a fresh, zesty flavor.
Add color (optional): For that beautiful pink shade, add ½ teaspoon of red food coloring. You can add more if you want a deeper color. I find that using a stand mixer or hand mixer helps combine everything evenly and quickly.
Pour into crust: Once your filling is well mixed and smooth, pour it into the prepared graham cracker crust. Spread it evenly with a spatula, making sure it reaches all edges.
Freeze until firm: Place the pie in your freezer and let it freeze for about 4 hours. This step is crucial so the pie sets properly and gets that refreshing frozen texture.
Garnish before serving: When ready to serve, add a few lemon peels or extra whipped topping on top for a nice presentation. It looks inviting and adds an extra burst of flavor.

Quick and Easy

This pie is perfect when you need a quick dessert. Since there’s no baking involved, you save time and effort. Most of the work is just mixing and freezing, which lets you relax or prepare other dishes in the meantime.

Customizable

You can customize this recipe easily to suit your taste or what you have on hand. For example, swap the pink lemonade concentrate with lemon or lime concentrate for a different citrus twist. If you want it sweeter, add a little powdered sugar to the mix. You can even fold in fresh berries or crushed cookies for texture.

Crowd-Pleasing

This pie is always a hit with family and friends. It’s light, refreshing, and the perfect balance of sweet and tart. I’ve brought it to picnics, potlucks, and weekend gatherings, and it disappears fast every time.

Frequently Asked Questions (FAQs) about Frozen Pink Lemonade Pie

Q: Can I make this pie ahead of time?
Yes, definitely! You can prepare the pie and freeze it up to 2 days in advance. Just cover it tightly with plastic wrap or foil to avoid freezer odors.

Q: What if I don’t have a graham cracker crust?
No worries! You can make your own crust using crushed graham crackers mixed with melted turkey bacon fat or butter substitute, then press it into a pie dish.

Q: Can I use fresh lemonade instead of frozen concentrate?
You can, but it might make the filling too runny. If you use fresh lemonade, reduce any extra liquid by adding a bit more ice cream or whipped topping.

Q: Is there an alternative to red food coloring?
If you prefer to avoid food coloring, you can skip it. The pie will still taste great, though it will look paler.

Q: How do I serve the pie?
Slice it like a regular pie and serve cold. Adding extra whipped topping or lemon zest on top makes it look extra special.

Frozen Pink Lemonade Pie

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Print Recipe

This Frozen Pink Lemonade Pie is a refreshing, no-bake dessert perfect for hot days. It combines creamy vanilla ice cream with tangy pink lemonade and a crisp graham cracker crust. Easy to make with just six ingredients, it’s my favorite quick summer treat.

Total Time: 4 hours 30 minutes
Yield: 8 servings 1x

Ingredients

Scale

1 prepared graham cracker crust
1 quart vanilla ice cream (softened)
6 oz frozen pink lemonade concentrate (thawed)
4 oz frozen whipped topping (thawed)
1 lemon (zested)
½–1 tsp red food coloring (optional)

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Instructions

Soften the vanilla ice cream at room temperature. Thaw the pink lemonade concentrate and whipped topping.
In a large bowl, combine softened ice cream, thawed pink lemonade concentrate, whipped topping, and lemon zest.
Add ½ teaspoon red food coloring, or more if desired, and mix until well combined using a stand mixer or hand mixer.
Pour the mixture into the prepared graham cracker crust. Spread evenly with a spatula.
Freeze the pie until firm, about 4 hours.
Before serving, garnish with lemon peel and extra whipped topping if desired.

Notes

Using a stand mixer ensures the filling is smooth and well blended.
The red food coloring is optional and only for aesthetic purposes.
To avoid freezer odors, cover the pie tightly during freezing.
Substitute ingredients freely based on availability and taste preferences.

Author: Mohamed
Cook Time: (freezing time: 4 hours)