Whole Lemon Lemonade Freezer Pie

Prep time: 5 hrs
Cook time: 15 mins
Total time: 5 hrs 15 mins
Yield: 8 servings

My family and I couldn’t stop eating this amazing pie!

Perfect for july 4th, It’s so good and simple to make.

Ingredients for Whole Lemon Lemonade Freezer Pie:

1 stick butter, melted

11 ounce box Lemon Nilla wafers

14 ounce can sweetened condensed milk

8 ounces whipped topping, thawed and divided

3 small or 2 medium organic lemons, washed and dried

Optional– 2 teaspoon fresh lemon zest for garnish

Picture of ingredients: 

How to make Whole Lemon Lemonade Freezer Pie:

Step1: In a food processor, turn the wafers into a fine crumb.

Step2: Add the wafer crumbs to a mixing bowl, and pour melted butter over the top. Mix until combined.

Step3: Press crumb mixture into pie plate.

Step4: Freeze crust while preparing filling.

Step5: Quarter the clean lemons, and remove large seeds from center.

Step6: In a food processor or blender, blend up the lemon quarters.

Step7: In a large bowl, beat together lemon purée and sweetened condensed milk.

Step8: Whisk in half of whipped topping.

Step9: Pour mixture into pie crust, top with remaining whipped topping.

Step10: Freeze for a minimum of 4 hours.

Step11: Thaw in fridge, slightly (15 to 20 minutes) prior to serving.

Step12: Garnish with lemon zest or sliced lemons.

That’s it! ENJOY!!

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Whole Lemon Lemonade Freezer Pie

Prep Time: 5 hours

Cook Time: 15 minutes

Total Time: 5 hours 15 minutes

Servings: 8 servings

5 from 1 vote

Review Recipe

Ingredients 

• 1 stick butter, melted
• 11 ounce box Lemon Nilla wafers
• 14 ounce can sweetened condensed milk
• 8 ounces whipped topping, thawed and divided
• 3 small or 2 medium organic lemons, washed and dried
• Optional- 2 teaspoon fresh lemon zest for garnish

Follow Sweet Pea's Kitchen

Instructions

• 1. In a food processor, turn the wafers into a fine crumb.
• 2. Add the wafer crumbs to a mixing bowl, and pour melted butter over the top. Mix until combined.
• 3. Press crumb mixture into pie plate.
• 4. Freeze crust while preparing filling.
• 5. Quarter the clean lemons, and remove large seeds from center.
• 6. In a food processor or blender, blend up the lemon quarters.
• 7. In a large bowl, beat together lemon purée and sweetened condensed milk.
• 8. Whisk in half of whipped topping.
• 9. Pour mixture into pie crust, top with remaining whipped topping.
• 10. Freeze for a minimum of 4 hours.
• 11. Thaw in fridge, slightly (15 to 20 minutes) prior to serving.
• 12. Garnish with lemon zest or sliced lemons.

Nutrition

Serving: 1g | Calories: 441kcal | Carbohydrates: 51g | Protein: 7g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 199mg | Fiber: 2g | Sugar: 46g

Author: Marta