Whole Lemon Lemonade Freezer Pie
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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
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
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.