Q1: Do I really have to use frozen lemonade concentrate? Can't I just use lemon juice?

For this specific recipe, the frozen lemonade concentrate is essential. It provides a very intense, sweet, and tart lemonade flavor that you can't get from lemon juice alone. It is also a key component in the pie's texture; because it is already a thick, sugary concentrate, it helps the pie freeze to a creamy, scoopable consistency rather than becoming an icy block.

Q2: Can I make this a truly no-bake pie by not baking the crust?

The absolute number one secret to perfect whipped cream is to make sure everything is very cold . Use heavy whipping cream straight from the back of your refrigerator. For an even better result, chill your mixing bowl and the beaters from your electric mixer in the freezer for 10-15 minutes before you start. This will help the cream whip up quickly and form stable, stiff peaks.

Q3: How do I get my whipped cream to form perfect stiff peaks?

The absolute number one secret to perfect whipped cream is to make sure everything is very cold . Use heavy whipping cream straight from the back of your refrigerator. For an even better result, chill your mixing bowl and the beaters from your electric mixer in the freezer for 10-15 minutes before you start. This will help the cream whip up quickly and form stable, stiff peaks.

Q4: Why did my frozen pie not set up properly?

If your pie is soft or runny, it almost always means it just needs more time in the freezer. This pie needs a minimum of 8 hours, or preferably an overnight freeze, to become completely firm and sliceable. Also, ensure you are using full-fat heavy whipping cream and regular sweetened condensed milk, as the fat content is crucial for the pie's structure.

Q5: How do I get clean, beautiful slices of a frozen pie?

The secret is a hot knife . Fill a tall glass with very hot water. Dip a long, sharp knife into the hot water for a few seconds, then quickly wipe the blade dry with a towel. The hot, dry blade will glide through the frozen pie with ease, creating a perfect, clean slice. You'll need to repeat this process for each cut you make.

The Ultimate Refreshing & Easy Frozen Lemonade Pie

A refreshing frozen lemonade pie with a fresh berry topping, perfect for summer. This dessert features a homemade, baked graham cracker crust filled with a light and tangy mousse. The no-cook filling is made by folding freshly whipped cream into a simple mixture of sweetened condensed milk and frozen lemonade concentrate. The pie is frozen until solid and served with a topping of fresh strawberries, blackberries, and raspberries that have been macerated in lemon juice and sugar.

Author: Grace
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 8 hours 57 minutes (includes cooling and freezing time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking, Freezing, Mixing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust:
2 cups graham cracker crumbs
7 tablespoons unsalted butter, melted
¼ cup white sugar
Filling:
2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen lemonade concentrate, not thawed
Topping:
1 cup sliced strawberries
½ cup fresh blackberries
½ cup fresh raspberries
2 tablespoons lemon juice
2 tablespoons white sugar

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Instructions

Make the Crust: Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Press the mixture firmly over the bottom and up the sides of a 9-inch pie plate.
Bake the crust in the preheated oven for about 7 minutes, until firm. Let it cool completely.
Make the Filling: Place a large mixing bowl in the refrigerator to chill.
In the chilled bowl, whip the heavy cream with a hand mixer until stiff peaks form.
In a separate bowl, stir together the sweetened condensed milk and the still-frozen lemonade concentrate.
Gently fold the lemonade mixture into the whipped cream until just combined.
Pour the filling into the cooled graham cracker crust.
Freeze the Pie: Freeze the pie for at least 8 hours, or overnight, until it is completely set.
Prepare Topping and Serve: Let the frozen pie stand at room temperature for 10 minutes before slicing to make it easier to cut.
While the pie is softening slightly, toss the strawberries, blackberries, and raspberries with the lemon juice and 2 tablespoons of sugar in a bowl.
Top each slice of pie with the mixed berry topping and serve.

Notes

This recipe features a baked crust, which provides a sturdy, crisp base for the frozen filling.
Using a chilled bowl to whip the cream helps it to achieve maximum volume and form stiff peaks more easily.
The lemonade concentrate should be used straight from the freezer, not thawed, for the best texture and flavor.
The pie requires a long freezing time of at least 8 hours to become firm enough to slice.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 600-700
Sugar: 70-85 g
Sodium: 250-350 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Carbohydrates: 75-90 g
Fiber: 3-4 g
Protein: 6-8 g
Cholesterol: 100-130 mg

Find it online: https://www.eatswithsoul.com/frozen-lemonade-pie/