Lemonade Pie V

Lemonade Pie V


"This is an easy ice cream pie with great lemon flavor!"

Ingredients 1 h 10 m {{adjustedServings}} servings 401 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
  3. In a large bowl, mix until creamy the ice cream, lemonade and whipped topping. Spread mixture into pie crust, then place in freezer for 20 minutes. Serve pie after it has set.
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Reviews 35

  1. 39 Ratings


Refreshing, easy to make pie. Great for hot summer days. It is kind of disappointing to see that the most highly rated review says that it tastes processed. None of the ingredients are "homemade" and if you are making a pie that has all processed ingredients, it will not taste natural. I prefer the taste of homemade foods, but like this treat and knew, even before making it, that it wouldn't taste like I whipped everything together on my own. If you want it to taste less processed: create your own graham cracker crust with crushed graham crackers and melted butter, use the juice from fresh squeezed lemons rather than frozen lemonade, use all-natural ice cream and whip whipping cream and a small amount of sugar together for the topping.

Nita MacDonald

I just started making this recipe with a few easier adjustments. I use 1 package of lemonade kool-aid, one can of sweetened condensed milk, and one small container of kool whip. Stir the lemonade into the condensed milk until dissolved and fold in half of the kool whip. Pour into the crust of your choice and top with the other half of the kool whip. There is no need to freeze, just refridgerate for an hour or you can have it right away if your condensed milk is cold. This comes out perfect every time and is cheaper and quicker.


It was a hit! I made it a day ahead and it set up perfect for the next day (and the lemonade flavor really set up nice since it sat overnight) Made it for dessert at a BBQ, very light & refreshing. I used a little more lemonade concentrate than the recipe called for to make it extra lemony & tart. It was devoured at the BBQ and lots of compliments. I needed 2 pies so I doubled the recipe- 1/2 gal ice cream, 12 oz lemonade concentrate and 16 oz of cool whip and I ended up w/ 2 pies and more left over, I could have gotten 3 maybe 4 pies out of this?! Will definately make this over & over again and share w/ others. I'd like to try it w/ limeade also as some other reviewers mentioned. Thanks for sharing this recipe!