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
I have been making this pie for years! The ingredients fit a normal size graham cracker pie crust. And, the filling firms up, so it would not have to remain frozen until given out. It can stay in the refrigerator. I will have to try these in the jar!
Can I make this lactose free somehow? It’s the condensed milk that is a problem…any substitutions?
This is alot like the Pink Cloud I make But you use Ritz crackers for the crust.
and powdered sugar instead of granulated.
I made these in the little-jar size last month for teacher appreciation day at my kids’ school…teachers loved them!! I attached little cards on them tied in rafia. Very cute and easy to do. Since then, I’ve made this recipe twice for my family, and they love it too. I just made it as a whole pie tonight and it came out great. I also added fresh raspberries to one of previous batches and it was also yummy. Thanks for the great idea!
I made these in the 8 oz jars but found I would have liked a smaller version. Instead of buying the 4 oz jars since they were just for family and not gifts, I bought small plastic ramekins from the dollar store (3 for a dollar) and it was a super cheap alternative to the jars. I even bought red and died the mixture blue for a great American themed dessert. I used a whole can of pink lemonade….because the first time I forgot the 8 oz part by the time I opened the can. And the second time I thought the 12 oz version had tasted better. Alittle more tart. 😉 I loved them too much!!! Thank you!
I bought my 4 oz jars at HEB. They were actually cheaper there. I couldn’t find any at Walmart. I think they had them at Target, but they were at least a dollar more than they were at the grocery store. Unusual, I know.
Almost everything is cheaper at HEB than at Target, in my experience. I’m going to need to look at mine for the 4 oz jars, though, because now I want to make this! These little jars, outside of sheer cuteness, are going to be amazing to help with my portion control…
These are absolutely tasty! I made a whole bunch, and they vanished in a week. I used the whole can of lemonade concentrate and a larger whipped cream. Really zippy and tasty. Just got a different flavor of lemonade concentrate to try it with next time.
Has anybody done limeade and made mini key-limeade pies? Just curious. 🙂
~m
Hey just wondering exactly how much lemonade you add to the mix…?
Growing up we had this all the time as a refrigerated pie. Our favorites were always limeade and pink lemonade. Need to try this version. Thanks for sharing.
We blessed my son today so we had a gathering of many ‘moms’ here today. I made these up yesterday to pass out to all the lovely ladies. They were a HIT!! Everyone loved them!! I did pink lemonade and food colored them a very pretty light pink:) Thanks for the recipe!!
ps. Oh, and my daughter and I kept making mini pies on a spoon as we were finishing them too! Sooooo yummmmy!!!