Frozen Lemon Pie

Frozen Lemon Pie

We love pies but even more we love a frozen pie. There is something about the ice cold filling and whipped cream with the crunch of the graham cracker crust that just sends us over the top! This pie is more on the tart side for all those lemon lovers out there!

  • Cooking Method

    Prep Time: 20-30 mins
    Total Time: 4-6 hrs or overnight

    Cooking method: Oven, Freezer

    Cooking temp : 325℉

  • Ingredients

    For the crust: 

    • 2 packages of graham crackers, about 16-18 
    • 1/2 cup organic sugar 
    • 8 TBS melted butter (I use kerrygold) 


    For the filling:

    • 1 1/2 cups fresh lemon juice 
    • 2 ( 14 oz cans ) sweetened condensed milk 
    • 8 large egg yolks 
    • Zest of 1 large lemon 


    Whipped cream: 

    • 1 pint heavy cream 
    • 1/4 cup powdered sugar 
    • 1 tsp vanilla 
  • Directions

    1. Preheat the oven to 325°F. 
    2. In a food processor fitted with a steel blade pulse the 2 packages of graham crackers until they are crumbs.
    3. Add the 1/2 cup of sugar and 8 TBS of melted butter and pulse until combined.
    4. Press mixture into a springform pan coming up the sides a little bit. You can use the bottom of a measuring cup to help press it in the bottom. 
    5. Next combine 1 1/2 cup of fresh lemon juice and 2 cans of sweetened condensed milk and set aside.
    6. In a bowl of an electric mixer fitted with the whisk attachment whisk the 8 egg yolks and lemon zest for 2-3 minutes. Then pour in the lemon juice and condensed milk mixture and mix everything together until combined. 
    7. Pour onto the unbaked crust and bake in the oven for 25-30 minutes at 325°F. The center may still be a little loose and that’s ok! Cool until room temperature then place into the freezer for 4-6 hours or overnight. 
    8. Once set, make the whipped cream by combining the 1/4 cup of powdered sugar, 1 tsp of vanilla and 1 pint of cream in a mixer with whisk attachment. Beat on high until it forms stiff peaks.
    9. Next, you can pipe the whipped cream on the pie with a piping bag or just spread with a knife and refreeze for another hour or so. 
    10. I like to pull it out the freezer 5-10 minutes before serving it makes it easier to cut. 

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