Sweet and Tangy Lemonade Pie Recipe

Lemonade Pie
Dorling Kindersley/Dorling Kindersley/Getty Images
Prep: 20 mins
Cook: 0 mins
Freeze: 4 hrs
Total: 4 hrs 20 mins
Servings: 8 servings
Nutrition Facts (per serving)
1279 Calories
62g Fat
166g Carbs
14g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 1279
% Daily Value*
Total Fat 62g 80%
Saturated Fat 17g 85%
Cholesterol 44mg 15%
Sodium 1050mg 46%
Total Carbohydrate 166g 60%
Dietary Fiber 5g 17%
Total Sugars 66g
Protein 14g
Vitamin C 26mg 129%
Calcium 193mg 15%
Iron 6mg 36%
Potassium 533mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ice cream pies are the perfect dessert for any summer meal. They are super simple to make, easy to serve, and fun to eat.

Try substituting different fruit juice concentrates in this delicious, super easy three-ingredient recipe. I like putting the lemony ice cream mixture into a chocolate or gingersnap cookie crust for a nice flavor contrast.

You could also make this recipe into little tartlets by spooning the ice cream mixture into small tartlet shells. If you don't like crumb crusts, make a pastry crust, bake it, let it cool completely, then fill with the ice cream mixture. 

This recipe can also be changed by adding more ingredients. Some finely chopped dark or white chocolate would be delicious. Add chopped fresh or frozen fruit, or top the pie with whipped cream or, for a flavor contrast, some hot fudge sauce. Use your imagination and enjoy making tons of ice cream pies all summer long.


  • 6 cups vanilla or lemon ice cream, softened

  • 1 (6-ounce) can frozen lemonade concentrate

  • 1 (9-inch) graham cracker crust, homemade or store-bought

Steps to Make It

If you're making your own graham cracker crust, make it in a nine-inch pan. If you're buying a crust, buy the 9-ounce size that is labeled "two extra servings". Otherwise, there will be too much filling for the crust.

  1. In a medium bowl, mix the ice cream and lemonade concentrate with a hand mixer until blended.

  2. Immediately spoon the ice cream mixture into the graham cracker crust.

  3. Freeze at least four hours until firm.

  4. Let stand at room temperature for 10 minutes before cutting to make serving easier.