Frozen Lemonade Pie - Easy Easter Dessert - No Bake - No Fail - The Hillbilly Kitchen

Welcome to the Hillbilly Kitchen and introduction to the frozen lemonade pie recipe.

Mention that this dessert is perfect for spring through fall and is a no-bake dessert.

Suggest using a readymade graham cracker crust or vanilla wafer crust.

Add 12 oz of frozen concentrated lemonade to a bowl.

Combine the lemonade with a 14 oz can of sweetened condensed milk in the bowl.

Mix the sweetened condensed milk and lemonade together before adding the whipped topping to retain air in the whipped topping.

Add 8 oz of thawed whipped topping to the mixture and combine.

If using regular whipped cream instead of whipped topping, mention the need to stabilize it with unflavored gelatin (not demonstrated).

Alternatively, mention using 8 oz of softened cream cheese instead of whipped topping, whipped with an electric mixer before adding other ingredients.

Thaw the lemonade and whipped topping before mixing.

Pour the mixture into the readymade pie crust, filling it up (may overflow).

If there's extra mixture, suggest freezing it as it resembles ice cream when frozen.

Refrigerate for 4 to 6 hours or freeze for at least 1 hour before serving.

Serve semifrozen for a cold dessert experience.

Optional: add lemon zest for flavor and color, or sprinkles for decoration based on the occasion.

Mention garnishing with lemon slices or wedges if desired.

Show the pie after 4 to 5 hours in the refrigerator, noting it is solid but soft enough to scoop out.

Encourage creativity in topping the pie or enjoying it plain.

Equipment Needed

Spice Level:

Allergens