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Frozen Lemonade Pie

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Prep Time 15 minutes
Freeze Time 4 hours
Total Time 4 hours 15 minutes
Servings 8

Ingredients
  

  • Graham Cracker Crust:
  • 1½ cups 150g graham cracker crumbs
  • 5 tablespoons 70g unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • Frozen Lemon Filling:
  • 8 oz 225g full-fat cream cheese, softened to room temperature
  • 1 can 14 oz / 395g sweetened condensed milk
  • ½ cup 120ml fresh lemon juice (4 to 5 lemons)
  • 2 teaspoons lemon zest
  • 1 cup 240ml heavy cream, cold
  • 1 teaspoon vanilla extract
  • Topping:
  • 1 cup 240ml heavy cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Thin lemon slices lemon zest curls, fresh mint leaves

Instructions
 

  • Mix graham cracker crumbs with melted butter, sugar, and salt until it resembles damp sand. Press firmly into a 9-inch pie dish, covering the base and sides. Refrigerate for 15 minutes.
  • Beat softened cream cheese until completely smooth with no lumps, 2 to 3 minutes.
  • Add condensed milk and beat on low until combined. Add lemon juice, lemon zest, and vanilla. Beat until smooth.
  • In a separate bowl, whip cold heavy cream to firm peaks. Fold gently into the lemon mixture in three additions.
  • Pour filling into the chilled crust and smooth the top. Cover with plastic wrap and freeze for a minimum of 4 hours or overnight.
  • Before serving, whip cold heavy cream with powdered sugar and vanilla to medium-soft peaks. Spread or pipe over the frozen pie. Decorate with lemon slices and zest. Slice with a warmed knife and serve immediately.

Notes

  • Cream cheese must be genuinely room temperature — cold cream cheese always leaves lumps
  • Use only fresh-squeezed lemon juice — bottled juice gives a flat, inferior result
  • Fold the whipped cream gently in three additions to keep the filling light
  • Freeze overnight for the cleanest slices and most consistent texture
  • Warm the knife under hot water and wipe it dry before each cut
  • Add whipped cream topping right before serving — do not refreeze with topping applied
  • Keeps tightly wrapped in the freezer for up to 3 days before serving
  • Leftovers keep frozen for up to 1 week
  • For Frozen Lime Pie swap all lemon juice and zest for fresh lime juice
  • For Frozen Strawberry Lemonade Pie, swirl fresh strawberry puree through the filling before freezing