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Sweet Pea's Kitchen Cookbook

Whole Lemon Lemonade Freezer Pie

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  • 5 from 1 vote

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Whole Lemon Lemonade Freezer Pie

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

Whole Lemon Lemonade Freezer Pie

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

Whole Lemon Lemonade Freezer Pie

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

Whole Lemon Lemonade Freezer Pie

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

Optional2 teaspoon fresh lemon zest for garnish

Picture of ingredients: 

Whole Lemon Lemonade Freezer Pie

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.

Whole Lemon Lemonade Freezer Pie

Step3: Press crumb mixture into pie plate.

Step4: Freeze crust while preparing filling.

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

Whole Lemon Lemonade Freezer Pie

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.

Whole Lemon Lemonade Freezer Pie

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!!

Whole Lemon Lemonade Freezer Pie

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Whole Lemon Lemonade Freezer Pie

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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
Whole Lemon Lemonade Freezer Pie
5 from 1 vote

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.

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

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