Loading Video...

Easy Boozy Lemonade Pie

Make sure the sorbet is super soft (really!) so that it can be blended together with cream and vodka and then refrozen. This makes for a refreshing and boozy pie perfect for any weather.
Save Recipe
  • Level: Easy
  • Total: 4 hr 10 min (incudes freezing time)
  • Active: 10 min
  • Yield: 6 to 8 servings
Share This Recipe


1 cup lemon sorbet, softened

3/4 cup sweetened condensed milk

1/3 cup lemon-flavored vodka

2/3 cup heavy cream

One 9-inch graham cracker pie crust

Sweetened whipped cream, for serving 

2 lemon jelly fruit slices, quartered, for serving


  1. Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes.
  2. Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight. 
  3. Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge.