Frozen Lemonade Pie (4-Ingredient Mini Pink Lemonade Pies)

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If you’re craving a dessert that’s as charming as it is simple, look no further than this Frozen Lemonade Pie Recipe. Bursting with bright citrus flavor and just a hint of sweetness, this pie recipe comes together in minutes using only graham cracker crusts, sweetened condensed milk, Cool Whip, and pink lemonade concentrate. 

Frozen Lemonade Pies

These Pink Lemonade Mini Pies are possibly the cutest things I have ever seen. Besides that, they are the easiest things I have ever made!

 They are super delicious and only require a few ingredients. These mini pies are a quick and easy dessert to whip up for an after-dinner dessert or a hot summer day!

Whether you’re hosting summer backyard barbecues, planning a kids’ party, or just want a fuss-free treat, these mini pies deliver show-stopping cuteness and irresistible flavor with graham cracker pie crust. 

My favorite part of this recipe is that this is a no-bake pie recipe. And you can make mini pies or a full-sized pie! It’s a lot like my no-bake lemonade pie recipe too. The hardest part of this recipe is the waiting!

Ingredients

This recipe only requires 4 ingredients! Mini Graham cracker crusts, sweetened condensed milk, cool whip, and frozen pink lemonade.

• 12 Mini Graham Cracker Pie Crusts or a single full-size store-bought Graham Cracker Crust
• Sweetened Condensed Milk
• Cool Whip
• Frozen Pink Lemonade Concentrate (thawed)
• Lemon Zest for garnish

Find the full printable recipe with ingredient measurements in the recipe card below.

How to Make Mini Lemonade Pies

This is such a simple recipe – a delicious dessert that you can pull together in minutes then pop in the fridge until party time! Perfect for make-ahead holidays or parties!

1. In a large bowl, mix the sweetened condensed milk and Cool Whip with a spoon.
2. Slowly add ¾ of the can of pink lemonade concentrate, stirring until fully combined and smooth.
3. Pour the pie filling into the mini graham cracker pie crusts.
4. Place in freezer at least 6 hours or ideally overnight.
5. Garnish with fresh lemon zest before serving.

Pro Tips

• Use a spoon to mix ingredients together instead of using an electric mixer. The mixer will liquefy the Cool Whip, and the pies will be runny and will not have the right consistency! 
• If you want to skip the Cool Whip whipped topping, you can use homemade whipped cream by whipping up some heavy cream and powdered sugar until you have stick peaks. I have a full recipe here.
• If you’re making a regular pie (instead of mini pies), you can use a homemade graham cracker crust or a pre-made graham cracker crust (made with graham cracker crumbs, butter and sugar). I suppose you could do the same with mini pies if you have mini pie pans or other small dishes.

Serving Suggestions

Serve this frozen pie with fresh berries, extra lemon zest, or thin lemon slices. This is the perfect summer dessert for hot days.

Storage Directions

Make Ahead & Freeze. After filling your mini crusts, place them on a baking sheet and pop them into the freezer (uncovered) for about 2–3 hours, or until completely firm. Once they’re set, transfer the pies to an airtight container or freezer bag to keep them fresh and prevent freezer burn.

How long they keep. You can freeze these little creamy desserts for up to 2 months.

To serve. When you’re ready to enjoy, pull the mini pies out and let them sit at room temperature for 10–15 minutes – just until they soften slightly. They’re meant to be cool and refreshing, but not rock-solid.

If you prefer them chilled. You can also store them in the refrigerator (covered) for up to 3 days for a softer, creamier texture.

More Summer & Lemon Recipes

• Pralines and Cream No Churn Ice Cream
• 5-Ingredient No Churn Blueberry Ice Cream
• No-Bake Lemon Icebox Pie
• Easy Lemon Curd
• Lemon Blueberry Loaf Cake
• Lemon Bundt Cake Recipe with Cream Cheese Frosting