Frozen Pink Lemonade Sundae Pie

A no-bake frozen pie that tastes like pink lemonade turned into a creamy, scoopable dessert. Cream cheese beaten fluffy with sweetened condensed milk creates the rich base, and a generous pour of lemon juice gives it that sharp, tart bite that keeps each slice from being too sweet.

Folding in whipped cream is what gives this pie its light, mousse-like texture. Fold gently with a spatula rather than stirring. You want to keep all that air you whipped into the cream, because that’s what makes the frozen pie creamy instead of icy.

Six hours in the freezer sets everything firm enough to slice cleanly. Let it sit on the counter for about 10 minutes before cutting so the texture softens from frozen solid to that ideal creamy-cold sweet spot.

Pro Tips

• Soften the cream cheese completely before beating. Cold cream cheese leaves lumps that won’t smooth out once the condensed milk goes in.
• Use bottled lemon juice for consistent tartness. Fresh lemon juice varies in acidity and can throw off the balance.
• A few drops of red food coloring is all you need. Go easy. You’re after blush pink, not neon.

Variations

• Strawberry lemonade: Fold in a handful of finely diced fresh strawberries before freezing for fruit pieces in every bite.
• Lime version: Swap lemon juice for lime juice and skip the food coloring for a frozen limeade pie with a natural pale green tint.