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I have been making this pie as a dessert for breakfast at the Bed and Breakfast Inn we owned for 17+ years. It was always a hit! And the best thing is it’s SO easy to make! And you don’t have to bake it and heat up your house during hot summer months. Just make it the day before, or at least 2 hours before you want to serve it, put it in the freezer, and pull it out and refrigerate it for about an hour before serving time (if it’s completely frozen). It’s a nice cool refreshing dessert on a hot summer day. Enjoy!

Watch Debbie Reynolds make this Lemon Crunch Pie LIVE Here!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Prep Time: 2 Hours and 15 Minutes
Total Time: 2 Hours and 15 Minutes
Servings: 8


  • CRUST:
  • 15 lemon Oreo cookies + a few more for topping
  • 2 Tbsp butter, melted
  • 2 Tbsp. granulated sugar
  • 1 (14-oz) can sweetened condensed milk
  • 1/2 cup lemon juice (about 2 lemons)
  • zest from 2 lemons
  • 8 oz (1 cup) heavy whipping cream, whipped


  1. CRUST:

  2. In a blender or food processor, crush 15 cookies finely. Stir in butter and sugar. Press along bottom and up sides of a 9-inch pie pan. Place in freezer while making filling.


  4. In a medium sized bowl mix together the milk, lemon juice and zest; fold in the whipped cream. Pour into pie crust and place in the freezer for at least 2 hours, or overnight. If pie is frozen solid, place in refrigerator for about an hour or so to soften. Crush remaining cookies slightly and sprinkle over pie when serving.

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