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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.
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  • Level: Easy
  • Total: 4 hr 10 min (incudes freezing time)
  • Active: 10 min
  • Yield: 6 to 8 servings
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Ingredients

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

Directions

  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.