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This no bake citrus pie recipe is made by combining frozen lemonade, vanilla ice cream, and cool-whip with a graham cracker crust.

I have seen similar recipes for this type of pie in different cookbooks I own, most of which call it Lemonade Pie, no doubt due to it using frozen lemonade as an ingredient.

We found this recipe handwritten on a sheet of notebook paper in our Vintage Map Recipe Box. On the bottom half of the paper was the recipe for Arctic Mousse.

For this recipe, it’s best if you have an electric mixer or hand beater to make the pie filling, since you mixing frozen lemonade with vanilla ice cream.

You can let the frozen lemonade soften for maybe 10 minutes before you make this recipe for easier beating, but you have to be careful it doesn’t start to thaw completely!

Pre-made graham cracker crusts make this recipe super easy – no doubt you’ve seen the ready made graham cracker crusts for sale in your local grocery store. Of course, you can also make your own graham cracker crust pretty easily!

How to Make a Graham Cracker Crust for Lemonade Pie

If making your own graham cracker crust, you’ll want to combine 1 1/2 cups crushed graham crackers {I like the honey flavored graham crackers best!} with 6 tablespoons of softened butter and about 1/3 cup of white sugar. You can use more/less sugar depending on taste.

Mix together the graham cracker crumbs with the butter and sugar until it becomes firm. Press into a freezer safe pie pan, such as an aluminum pie pan. Note: Most glass pie pans are NOT meant to be used in the freezer!

I think this would be a great pie to make as a dessert for late spring and summer gatherings – just around the time when you start craving lemonade!