Introduction: Ready for a Zesty, Fruity Frozen Treat?
Craving a dessert that’s refreshingly tart, creamy, and bursting with berry goodness? This Frozen Lemonade Pie with Berries is a delightful no-bake pie (with a quick crust bake) that combines a tangy lemonade filling with a buttery graham cracker crust and a vibrant mixed berry topping. Perfect for summer gatherings, picnics, or a cooling treat, this pie is easy to make and sure to impress. Ready to create a chilled, lemony masterpiece? Let’s dive in!
Overview: Why Frozen Lemonade Pie Shines
This Frozen Lemonade Pie is a mostly no-bake dessert featuring a crunchy graham cracker crust, a creamy lemonade-infused filling, and a fresh berry topping. It’s vegetarian, beginner-friendly, and ideal for making ahead, offering a perfect balance of tart, sweet, and creamy flavors with a refreshing frozen texture.
- Time Requirement: About 25 minutes for prep (including crust baking), plus 8 hours to overnight for freezing.
- Difficulty Level: Easy. Minimal baking for the crust, simple mixing, and layering.
- Why It’s Special: The zesty lemonade filling paired with sweet-tart berries creates a vibrant, cooling dessert that’s perfect for warm days or entertaining.
Essential Ingredients: What You’ll Need
With nine ingredients, this recipe highlights the bright flavor of lemonade and fresh berries. Use quality frozen lemonade concentrate for the best taste.
- Crust:
- 2 cups (240 g) graham cracker crumbs: Forms a buttery, crunchy base.
- 7 tablespoons (100 g) unsalted butter, melted: Binds the crust for a firm texture.
- ¼ cup (50 g) white sugar: Sweetens the crust lightly.
- Filling:
- 2 cups (480 mL) heavy whipping cream: Creates a light, fluffy filling.
- 1 (14-ounce / 397 g) can sweetened condensed milk: Adds sweetness and creaminess.
- 1 (6-ounce / 177 mL) can frozen lemonade concentrate, not thawed: Provides a tart, lemony punch.
- Topping:
- 1 cup (150 g) sliced strawberries: Adds sweet, juicy flavor.
- ½ cup (70 g) fresh blackberries: Brings tart depth.
- ½ cup (60 g) fresh raspberries: Offers a delicate, tangy note.
- 2 tablespoons (30 mL) lemon juice: Enhances the berries’ flavor.
- 2 tablespoons (25 g) white sugar: Sweetens the berry topping.
- Substitutions and Variations:
- Dairy-Free: Use coconut cream instead of heavy cream, vegan butter, and dairy-free condensed milk (coconut-based).
- Gluten-Free: Swap graham cracker crumbs for gluten-free graham crackers or almond flour crust.
- Lower Sugar: Reduce sweetened condensed milk to 10 ounces (300 g) with a splash of plant-based milk, and use a sugar substitute for the crust and topping.
- Flavor Twist: Use frozen limeade concentrate for a lime pie, or add 1 teaspoon lemon zest to the filling for extra zing.
- Topping Swap: Replace berries with sliced peaches, mangoes, or a mixed fruit compote.
Why These Ingredients Matter: The graham cracker crust provides a crunchy foundation, the lemonade-infused filling delivers a creamy, tart core, and the fresh berry topping adds vibrant color and flavor, creating a perfect balance of textures and tastes.
Step-by-Step Instructions: Crafting Your Frozen Lemonade Pie
This recipe is mostly no-bake (with a quick crust bake) and delivers a refreshing, frozen dessert with minimal effort. Follow these steps for a perfect pie!
Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C).
- Place a glass or metal mixing bowl in the refrigerator to chill for the whipped cream.
- In a medium bowl, combine 2 cups graham cracker crumbs, 7 tablespoons melted unsalted butter, and ¼ cup white sugar until well-mixed and crumbly.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a spoon or flat-bottomed glass to compact it.
- Bake in the preheated oven for 7 minutes until firm. Let cool completely, about 20 minutes.
- Tip: Press the crust evenly to avoid crumbling, and cool fully to ensure the filling sets properly.
Step 2: Make the Filling
- In the chilled bowl, beat 2 cups heavy whipping cream with a hand mixer on medium-high speed until stiff peaks form, about 2–3 minutes.
- In a separate large bowl, stir together 1 (14-ounce) can sweetened condensed milk and 1 (6-ounce) can frozen lemonade concentrate (not thawed) until fully combined.
- Gently fold the whipped cream into the lemonade mixture with a spatula until smooth and uniform.
- Tip: Chill the bowl and beaters for faster whipping, and fold gently to maintain the filling’s airy texture. Ensure the lemonade concentrate is mixed thoroughly to avoid icy patches.
Step 3: Assemble
- Pour the lemonade filling into the cooled graham cracker crust, smoothing the top with a spatula for an even surface.
- Tip: Tap the pie plate gently on the counter to remove air bubbles and ensure a level filling.
Step 4: Freeze
- Cover the pie with plastic wrap or foil.
- Freeze for 8 hours or overnight until fully set and firm.
- Tip: Ensure the freezer is at 0°F (-18°C) or colder to achieve a solid, sliceable texture.
Step 5: Prepare the Berry Topping
- In a medium bowl, toss 1 cup sliced strawberries, ½ cup blackberries, and ½ cup raspberries with 2 tablespoons lemon juice and 2 tablespoons white sugar until well-coated.
- Let the berries sit for 5–10 minutes to release juices, stirring occasionally.
- Tip: Use fresh, ripe berries for the best flavor, and prepare the topping just before serving to keep it vibrant.
Step 6: Serve
- Remove the pie from the freezer and let sit at room temperature for 10 minutes to soften slightly for easier slicing.
- Slice into 8 equal portions using a sharp knife dipped in hot water and wiped dry.
- Top each slice with a spoonful of the mixed berry topping and serve immediately.
- Tip: Serve frozen for a refreshing texture, and add the berry topping just before serving to prevent it from soaking into the pie.
Assembly: Creating the Perfect Frozen Lemonade Pie
Assembling this pie is all about layering for a balance of crunchy, creamy, and fruity textures. Here’s how to make it shine:
- Form a Sturdy Crust: Press the graham mixture firmly for a solid base that holds up to slicing.
- Smooth the Filling: Spread the lemonade filling evenly for a polished, creamy layer.
- Top Freshly: Add the berry topping just before serving for vibrant color and flavor.
- Presentation Tips:
- Serve in the pie plate for a classic, shareable look.
- Garnish with extra lemon zest, whipped cream dollops, or mint leaves for a festive touch.
- Use a pie server to lift slices cleanly, showcasing the creamy filling and colorful berries.
- Serving Tip: Serve frozen for a refreshing, tart texture, perfect with a glass of iced tea or lemonade.
Storage and Make-Ahead Tips
This pie is designed for freezing and stores well with proper care. Here’s how to keep it fresh:
- Storing Leftovers:
- Freezer: Store the pie (without berry topping) covered with plastic wrap or foil in the freezer for up to 1 month. Wrap individual slices in plastic for grab-and-go servings.
- Fridge: Store the berry topping separately in an airtight container in the fridge for up to 2 days.
- Serving Tip: Let slices sit at room temperature for 5–10 minutes before serving to soften slightly, and add fresh berry topping.
- Make-Ahead Tips:
- Assemble the pie (without topping) up to 1 week in advance and store in the freezer.
- Prepare the crust and bake up to 2 days ahead; store in the fridge or freezer until ready to fill.
- Make the berry topping up to 1 day ahead and store in the fridge, tossing again before serving.
Recipe Variations: Get Creative!
Frozen Lemonade Pie is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Limeade Pie: Swap lemonade concentrate for frozen limeade and use kiwi or blueberries in the topping.
- Mixed Berry Pie: Use a mix of berries in the filling (blend into the lemonade mixture) and top with whipped cream.
- Tropical Lemonade Pie: Add ½ cup crushed pineapple to the filling and top with mango slices.
- Chocolate Lemon Pie: Use a chocolate cookie crust instead of graham crackers for a chocolate-citrus twist.
- Mini Lemonade Pies: Divide the crust and filling into muffin tins or small jars for individual servings.
Conclusion: Savor the Zesty Bliss of Frozen Lemonade Pie!
You’ve just created a Frozen Lemonade Pie with Berries that’s as refreshing as it is delicious! With its buttery graham cracker crust, creamy lemonade filling, and vibrant berry topping, this dessert is perfect for summer gatherings, picnics, or any time you crave a tart, frozen treat. Get creative with variations or serve it classically, and enjoy every chilled, flavorful bite. How will you make your pie unique? Share your ideas in the comments—I’d love to hear them!
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Frozen Lemonade Pie with Berries
Description
Craving a dessert that’s refreshingly tart, creamy, and bursting with berry goodness? This Frozen Lemonade Pie with Berries is a delightful no-bake pie (with a quick crust bake) that combines a tangy lemonade filling with a buttery graham cracker crust and a vibrant mixed berry topping.
Ingredients
With nine ingredients, this recipe highlights the bright flavor of lemonade and fresh berries. Use quality frozen lemonade concentrate for the best taste.
-
Crust:
-
2 cups (240 g) graham cracker crumbs: Forms a buttery, crunchy base.
-
7 tablespoons (100 g) unsalted butter, melted: Binds the crust for a firm texture.
-
¼ cup (50 g) white sugar: Sweetens the crust lightly.
-
-
Filling:
-
2 cups (480 mL) heavy whipping cream: Creates a light, fluffy filling.
-
1 (14-ounce / 397 g) can sweetened condensed milk: Adds sweetness and creaminess.
-
1 (6-ounce / 177 mL) can frozen lemonade concentrate, not thawed: Provides a tart, lemony punch.
-
-
Topping:
-
1 cup (150 g) sliced strawberries: Adds sweet, juicy flavor.
-
½ cup (70 g) fresh blackberries: Brings tart depth.
-
½ cup (60 g) fresh raspberries: Offers a delicate, tangy note.
-
2 tablespoons (30 mL) lemon juice: Enhances the berries’ flavor.
-
2 tablespoons (25 g) white sugar: Sweetens the berry topping.
-
-
Substitutions and Variations:
-
Dairy-Free: Use coconut cream instead of heavy cream, vegan butter, and dairy-free condensed milk (coconut-based).
-
Gluten-Free: Swap graham cracker crumbs for gluten-free graham crackers or almond flour crust.
-
Lower Sugar: Reduce sweetened condensed milk to 10 ounces (300 g) with a splash of plant-based milk, and use a sugar substitute for the crust and topping.
-
Flavor Twist: Use frozen limeade concentrate for a lime pie, or add 1 teaspoon lemon zest to the filling for extra zing.
-
Topping Swap: Replace berries with sliced peaches, mangoes, or a mixed fruit compote.
-
Why These Ingredients Matter: The graham cracker crust provides a crunchy foundation, the lemonade-infused filling delivers a creamy, tart core, and the fresh berry topping adds vibrant color and flavor, creating a perfect balance of textures and tastes.
Instructions
Step 1: Prepare the Crust
-
Preheat oven to 350°F (175°C).
-
Place a glass or metal mixing bowl in the refrigerator to chill for the whipped cream.
-
In a medium bowl, combine 2 cups graham cracker crumbs, 7 tablespoons melted unsalted butter, and ¼ cup white sugar until well-mixed and crumbly.
-
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a spoon or flat-bottomed glass to compact it.
-
Bake in the preheated oven for 7 minutes until firm. Let cool completely, about 20 minutes.
-
Tip: Press the crust evenly to avoid crumbling, and cool fully to ensure the filling sets properly.
Step 2: Make the Filling
-
In the chilled bowl, beat 2 cups heavy whipping cream with a hand mixer on medium-high speed until stiff peaks form, about 2–3 minutes.
-
In a separate large bowl, stir together 1 (14-ounce) can sweetened condensed milk and 1 (6-ounce) can frozen lemonade concentrate (not thawed) until fully combined.
-
Gently fold the whipped cream into the lemonade mixture with a spatula until smooth and uniform.
-
Tip: Chill the bowl and beaters for faster whipping, and fold gently to maintain the filling’s airy texture. Ensure the lemonade concentrate is mixed thoroughly to avoid icy patches.
Step 3: Assemble
-
Pour the lemonade filling into the cooled graham cracker crust, smoothing the top with a spatula for an even surface.
-
Tip: Tap the pie plate gently on the counter to remove air bubbles and ensure a level filling.
Step 4: Freeze
-
Cover the pie with plastic wrap or foil.
-
Freeze for 8 hours or overnight until fully set and firm.
-
Tip: Ensure the freezer is at 0°F (-18°C) or colder to achieve a solid, sliceable texture.
Step 5: Prepare the Berry Topping
-
In a medium bowl, toss 1 cup sliced strawberries, ½ cup blackberries, and ½ cup raspberries with 2 tablespoons lemon juice and 2 tablespoons white sugar until well-coated.
-
Let the berries sit for 5–10 minutes to release juices, stirring occasionally.
-
Tip: Use fresh, ripe berries for the best flavor, and prepare the topping just before serving to keep it vibrant.
Step 6: Serve
-
Remove the pie from the freezer and let sit at room temperature for 10 minutes to soften slightly for easier slicing.
-
Slice into 8 equal portions using a sharp knife dipped in hot water and wiped dry.
-
Top each slice with a spoonful of the mixed berry topping and serve immediately.
-
Tip: Serve frozen for a refreshing texture, and add the berry topping just before serving to prevent it from soaking into the pie.
FAQs: Your Frozen Lemonade Pie Questions Answered
Q: Can I use fresh lemonade instead of frozen concentrate?
A: No, fresh lemonade is too watery. Frozen concentrate provides the right texture and intense flavor; use as directed without thawing.
Q: Is this pie healthy?
A: It’s a treat with cream and sugar. Use low-fat condensed milk or a sugar substitute in the crust and topping for a lighter option.
Q: Why is my filling icy?
A: Ensure the lemonade concentrate is fully mixed with the condensed milk, and fold the whipped cream gently to avoid ice crystals. Freeze at a consistent temperature.
Q: Can I make my own graham cracker crust?
A: Yes, the recipe’s crust (2 cups crumbs, 7 tablespoons butter, ¼ cup sugar) is homemade and works perfectly; bake as directed.
Q: How long does it take to make this pie?
A: About 25 minutes for prep (including crust baking), plus 8 hours or overnight for freezing.
Q: Can I use frozen berries?
A: Yes, thaw and drain frozen berries well to avoid excess liquid, and toss with lemon juice and sugar as directed.