Frozen Lemonade Pie is one of my favorite, favorite, favorite treats of all time, but I’ve always been a little hesitant to post it because it’s so dang easy. Not that we’re not all about easy, but we’re talking easy enough that a really smart monkey could make it. Not only is it easy, it’s majorly delicious. It’s cold, creamy, and perfect for pulling out last minute when you need a sweet little pick-me-up. It would also make a great little treat for Mother’s Day!
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Crust
If desired, you can use a prepared graham cracker crust or several of the small prepared graham cracker tart crusts.
- Graham cracker crumbs
- Granulated sugar
- Butter
Pie Filling
- Cool whip
- Sweetened condensed milk
- Frozen lemonade concentrate – Thawed. You’ll only use part of this, unless you’re making a lot of pies! You can use lemonade, pink lemonade, or even limeade concentrate here.
- Lemon – Optional. If the filling mixture is too sweet for your taste, you can add a tablespoon or two of lemon juice it kick things up a notch.
- Food coloring – Also optional. Use this if you’d like to accentuate the yellow or pink color of lemonade or pink lemonade pie, or the green color of limeade pie.
Supplies
- Mason jars – You’ll want 8 of the 8 ounce squatty jars or 16 of the 4 ounce ones. I used the 8 ounce jars here, but I found myself wishing I had used the 4 ounce ones for a daintier portion.
How to Make Frozen Lemonade Pie in a Jar
- For the crust you’ll combine graham cracker crumbs, sugar, and melted butter and that distribute that mixture evenly between your jars. If you’re using 8 ounce jars, you’ll need about 3 heaping tablespoons per jar. If using 4 ounce jars, you’ll need 2 level tablespoons of crust mixture. Lightly press the crumbs onto the bottom and partially up the sides of the jars.
- For the filling, you’ll fold together the Cool Whip and sweetened condensed milk. Then fold in the thawed, but still cold lemonade concentrate.
- Divide the filling between the prepared jars and freeze for at least 4 hours, or until firm.
- When ready to serve, remove from the freezer and allow to stand for 5 minutes before digging in.
Storing and Other Tips
- When pressing your crust, keep in mind that these are going in the freezer and will solidify a lot. Also keep in mind that graham cracker crust that is hard to eat will only lead to heartache and sorrow, and since we don’t want to be the cause of any kind of heartache, don’t press the crust in too firmly.
- These little pies would be an easy and adorable little treat for Mother’s Day. Print this label out, buy some cute ribbon, punch a hole in the corner, tie it onto the jar, and you have a happy mom.
Frequently Asked Questions
For best quality I recommend enjoying these within the first week. That said, they can still be good for up to 3 months in the freezer if the lids are tightly sealed.
These are best just barely thawed. They will still taste good if they thaw all the way, but the filling will be very light and loose.
Definitely! If making for an event, I would plan freezing no more than a week in advance for best texture.
Yes, but there may be some subtle differences in texture and thaw times. If you’re going to use cream, I recommend using sweetened, freshly whipped heavy cream.
Frozen Lemonade Pie in a Jar
Equipment
- squatty Mason jars 8 (8-ounce) jars or 16 (4-ounce) jars
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tablespoons melted butter
- 12 ounces 1 ½ small containers of COOL WHIP Whipped Topping
- 1 14- ounce can sweetened condensed milk
- 8 ounces lemonade concentrate thawed, but still cold
- Optional: 1-2 tablespoons fresh lemon juice
- Optional: 4 drops red food coloring and 1 drop yellow food coloring
Instructions
- In a small bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and toss with a fork or your fingers to combine. If using 8-ounce jars, lightly press 3 heaping tablespoons of the graham cracker mixture onto the bottom and up the sides of each jar. If using 4-ounce jars, use 2 level tablespoons. Set the jars aside.
- In a large bowl, gently fold together the COOL WHIP and sweetened condensed milk. Add the lemonade concentrate. If desired, add the lemon juice and food coloring. Evenly distribute the filling among the jars. Cover and freeze for at least 4 hours. When ready to serve, allow to stand for 5 minutes.
Notes
- Feel free to use a prepared pie crust and make one pie, or the small individual graham tart crusts from the baking aisle.
- When pressing your crust, keep in mind that these are going in the freezer and will solidify a lot. Also keep in mind that graham cracker crust that is hard to eat will only lead to heartache and sorrow, and since we don’t want to be the cause of any kind of heartache, don’t press the crust in too firmly.
- These little pies would be an easy and adorable little treat for Mother’s Day. Print this label out, buy some cute ribbon, punch a hole in the corner, tie it onto the jar, and you have a happy mom.
Questions & Reviews
This is one of our family recipes, but ours uses a ritz cracker crust (55 ritz crackers, 1/3 cup powdered sugar, and 1/2 cup melted butter) and we only refrigerated it. I definitely like the idea of freezing it!
These look adorable and tasty, but what I really wanted to say was thanks for the laugh! “Making me feel all stabby” is my new favorite.
This is a fantastic treat to have when my nearly 3 year old baby niece comes to visit during the next couple of days! We’re doing a pink/yellow themed little early birthday celebration (since she lives out of state) for her and I only have sugar cookies ready. You’re saving me! Plus, this is even simpler than the Dream Whip and Jello frozen pie I considered! Thank you, thank you, thank you!
I was wondering if I could use the little clear heavy duty plastic cups. Did not want to worry about the glass in small hands or arthritic hands.It would not be as heavy as glass not to mention nothing that has to be washed
Yep, definitely!
Yep, I think the south is having a summer moment. NC is going to be hot all week so this dessert sounds fabulous. I wish I had some of it right now.
Yum! This sounds absolutely lovely! Yum!
This is a family favorite, but I may have to try it in the cute little jars instead of a 9 X 13 pan.
I was thinking these would make really cute treats for Teacher’s Appreciation Day, but how would I keep them frozen for the teachers? Especially since they might not eat these until later in the day?
In any case, I know what dessert I’m making for Mother’s Day! 🙂 (if making a whole pie, what would the ingredient measurements be?)
You might have to see if there was a freezer in the cafeteria or the faculty room that you could use. 🙂
As far as the whole pie goes, use the exact same measurements, but just pop the whole filling into one of those prepared graham cracker crusts (or you can press the crust recipe into a pie plate/springform pan/9×13″ pan. I’ve never made it with the little tarts, but in my experience, you’ll end up filling a few more of those, so maybe 10 tart crusts?
all of our teachers lounges have a refrigerator in them and I am fairly certain most teachers lounges do…definitely check..wish I taught at that school..
Cute!!!
Whoa… mind.blown. These look so amazingly wonderful, I wish I had the stuff on hand so that I could be making them now… at 1:14am. Instead I am sitting here debating how crazy I’d look going to the grocery store at this hour for this stuff. Ha! I guess I will wait till tomorrow, but only because I don’t want to put public clothes on. 😉
I read this post and totally giggled at “public clothes”…. so glad I’m not the only one who thinks like that!