Frozen Lemonade Pie in a Jar {and Mother's Day Printable!}

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.

A cute little frozen lemonade pie in a jar with a pink ribbon tied around it and a tag that says "I love you more than I love pie!"

Frequently Asked Questions

How long can I keep these in the freezer?

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.

Do they have to be eaten frozen?

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.

Can I make these ahead of time?

Definitely! If making for an event, I would plan freezing no more than a week in advance for best texture.

Can I use whipped cream instead of Cool Whip?

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.