Frozen Lemonade Pie Recipe

Preheat and prepare pan

Place a 9-inch pie plate or springform pan on a sheet pan (for stability). No oven preheating is required for an entirely no-bake version, but if you prefer a slightly firmer crust you may preheat oven to 350°F (175°C).

Combine the graham cracker crumbs, 3 tablespoons sugar and 1/4 teaspoon salt in a medium bowl. Stir to evenly distribute.

Pour melted butter over the crumbs and mix with a fork until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of the 9-inch pie plate (about 1/2 to 3/4 inch thick). Use the bottom of a measuring cup to compact the crust firmly and create a tidy edge.

For a no-bake finish: chill the crust in the refrigerator for 20–30 minutes to set. For a slightly firmer, toasted crust: bake at 350°F (175°C) for 8–10 minutes, cool completely before filling.

In a large bowl, whisk the 14 oz sweetened condensed milk until smooth.

Add 3/4 cup fresh lemon juice, 1 tablespoon lemon zest, 1 cup sour cream, 1 teaspoon vanilla extract and 2 tablespoons granulated sugar to the condensed milk. Whisk until fully combined and the mixture is glossy and slightly thickened.

Taste the filling and adjust: if you want brighter lemon flavor, add up to 1 additional tablespoon lemon juice, but avoid thinning the mixture. If it's too tart, add 1 teaspoon sugar.

Pour the lemon filling into the chilled or cooled graham cracker crust, smoothing the top with an offset spatula or the back of a spoon.

Cover loosely with plastic wrap and freeze until firm, at least 4 hours or overnight for best texture.

About 30 minutes before serving, make the whipped topping: in a chilled metal or glass bowl, pour 1 cup cold heavy whipping cream. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.

Whip with a hand mixer or stand mixer on medium-high speed until soft–medium peaks form (do not overbeat). The whipped cream should be smooth and spreadable.

Remove the pie from the freezer and let stand 10–15 minutes to soften slightly so it slices cleanly but remains frozen-ish.

Spread the whipped cream over the frozen lemon filling, or pipe decorative rosettes around the edge with a piping bag if desired. Finish with thin lemon slices or twists and a light sprinkle of extra lemon zest.

Return the pie to the freezer for 10–15 minutes to set the topping, if needed. To serve, use a sharp knife dipped in hot water and wiped dry between slices for clean cuts. Slice and serve immediately; leftovers should be wrapped tightly and kept in the freezer for up to 2 weeks (thaw 10–20 minutes before serving).