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This Lemonade Pie is a quick and refreshing no-bake dessert that combines creamy sweetness with bright citrus flavor. It’s perfect for hot days or whenever you want a crowd-pleasing treat that does not require the oven. The combination of tangy frozen lemonade concentrate, rich sweetened condensed milk, and fluffy whipped topping all nestled inside a buttery graham cracker crust makes this pie irresistibly smooth and light.
I first made this on a sunny afternoon when I wanted something cool and effortless to serve guests. It was such a hit that it quickly became my go-to summer dessert.
Ingredients
- Graham cracker crust: One prepared graham cracker crust provides a crunchy, buttery base if you make your own use fresh crumbs and melt the butter gently
- Sweetened condensed milk: Adds creamy richness and sweetness that balances the tart lemon
- Whipped topping: One container of whipped topping thawed lightens the filling giving it fluffiness and volume
- Frozen lemonade concentrate: One can of frozen lemonade concentrate thawed the star ingredient for that bright lemon flavor make sure it is fully thawed for smooth mixing
- Garnish: Lemon slices and fresh mint for garnish optional but they add a fresh, pretty touch that elevates presentation
Instructions
- Sauté the Aromatics:
- Prepare your graham cracker crust by either using a store-bought one or making your own with crushed crackers mixed with melted butter pressed evenly into a pie dish. Chill it in the refrigerator for at least 30 minutes to help it set firmly.
- Whisk the Filling:
- In a large bowl, use a whisk to mix the sweetened condensed milk and the fully thawed lemonade concentrate. Whisk until the mixture is smooth with no lumps. This step ensures a consistent lemon flavor throughout the pie.
- Fold in the Whipped Topping:
- Gently fold the whipped topping into the lemon mixture using a spatula. Take your time and fold carefully to maintain the fluffy texture. Avoid overmixing which can deflate the whipped topping.
- Assemble and Chill:
- Pour the filling mixture into the chilled graham cracker crust. Use a spatula to spread it evenly and smooth out the top. Cover with plastic wrap and refrigerate for at least 4 hours or until firmly set.
- Garnish and Serve:
- Before serving, garnish with fresh lemon slices and mint leaves if you like. This adds a refreshing look and a hint of herbal aroma that complements the lemon perfectly.
One of my favorite parts is the graham cracker crust because it adds a delightful crunch that contrasts with the creamy filling. I still remember serving this pie at a summer picnic where the kids devoured it in no time while the adults admired how effortless yet delicious it was.
Storage Tips
Store leftover Lemonade Pie tightly covered in the refrigerator. It will keep well for 3 to 4 days without losing texture or flavor. If you need to store longer, wrap it carefully in plastic wrap and foil and freeze for up to 1 month. Thaw in the fridge overnight and stir gently before serving.
Ingredient Substitutions
If you don’t have frozen lemonade concentrate you can substitute with fresh lemon juice mixed with a little sugar but the flavor might be less intense and the texture less creamy. For the whipped topping, you can use homemade whipped cream sweetened lightly to keep it fresh and natural. If you want a gluten-free crust option, try using finely crushed gluten-free cookies instead of graham crackers.
Serving Suggestions
Serve chilled with extra lemon slices or fresh berries on the side for a burst of natural sweetness. A drizzle of raspberry sauce or a dusting of powdered sugar can make it feel even more special for entertaining. It pairs beautifully with iced tea or sparkling water on a summer day.
Enjoy this cool, creamy Lemonade Pie as a simple summer favorite. It’s perfect for picnics and easy entertaining.
Common Questions About Recipes
- → Can I make the graham cracker crust from scratch?
Yes, combine graham cracker crumbs with melted butter and sugar, then press into your dish. Chill before adding the filling for best results.
- → How long should I chill the dessert before serving?
Chill for at least 4 hours or overnight to allow the filling to fully set and develop a creamy texture.
- → What is the best way to achieve clean slices when serving?
Use a serrated knife dipped in hot water and wiped clean between cuts for neat, smooth slices.
- → Can I add lemon zest to the filling?
Absolutely, adding about 1 teaspoon of lemon zest before folding in the topping enhances the citrus zing without altering texture.
- → Is this dessert suitable for vegetarians?
Yes, it contains no meat products and uses typical vegetarian-friendly ingredients.