Description
A no-bake, five-ingredient frozen lemonade pie that is light, refreshing, and perfect for summer holidays. It requires just five minutes of active prep time and sets in the freezer for a stress-free dessert.
Ingredients
Scale
- 1 tub (8 oz / 227g) frozen whipped topping (e.g., Cool Whip), thawed
- 2 cans (6 oz / 170g each) lemonade concentrate (e.g., SunnyD)
- 1 box (3 oz / 85g) lemon Jell-O powder
- 1 pre-made 9-inch graham cracker crust
- 1 tablespoon fresh lemon zest (optional, for garnish)
Instructions
- Place the pre-made graham cracker crust in the pie dish. If making from scratch, press 1.5 cups crushed graham crackers with 6 tablespoons melted butter into a 9-inch dish. Freeze for 10 minutes to set.
- In a large mixing bowl, combine the two cans of thawed lemonade concentrate and the box of dry lemon Jell-O powder. Whisk vigorously for 2-3 minutes until the powder is completely dissolved with no lumps.
- Add the thawed whipped topping to the lemon mixture. Gently fold in using a spatula until the mixture is uniform and pale yellow. Do not stir or beat to avoid deflating the topping.
- Pour the fluffy lemon mixture into the chilled crust and smooth the top with the back of a spoon.
- Sprinkle with fresh lemon zest if desired.
- Freeze the pie for at least 4 hours, or ideally overnight, until set solid.
Notes
Ensure the whipped topping is fully thawed but still cold to prevent deflation. Do not use sugar-free concentrate as it affects texture. The pie can be stored in the freezer for up to 2 weeks. For clean slices, dip a sharp knife in hot water and wipe between cuts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 28
- Sodium: 180
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 1
- Protein: 1
Keywords: no-bake pie, lemonade pie, icebox pie, labor day dessert, easy dessert, summer dessert, frozen pie, 5-ingredient recipe