Lemonade Pie
A refreshing, no-bake lemonade pie that’s bright, creamy, and perfect for warm weather gatherings.
Ingredients
Crust
- 1 crust Graham cracker crust, store bought or homemade You can use a vanilla wafer or shortbread crust for variations.
Filling
- 1 can (14 ounces) Sweetened condensed milk
- 1 can (about 6 ounces) Frozen lemonade concentrate, thawed Make sure to thaw fully for best results.
- 1 tub (8 ounces) Cool Whip or whipped topping, thawed Alternatively, use homemade whipped cream with stiff peaks.
- 1-2 teaspoons Lemon zest Optional for extra flavor.
Toppings (optional)
- as needed Sliced lemons
- as needed Whipped cream To add right before serving.
- as needed Crushed graham crackers For garnishing the pie.
Instructions
Preparation
- Start with the crust. If using a store-bought crust, continue to the next step. If making your own, press the crumbs firmly.
- In a large bowl, mix together the sweetened condensed milk and thawed lemonade concentrate until well combined.
- Gently fold in the thawed whipped topping with a spatula until the mixture is pale and creamy.
- Fill the graham cracker crust with the lemonade mixture and smooth the top.
- Chill the pie in the refrigerator for at least 4 hours, but overnight is preferred for better slicing.
- Right before serving, add optional toppings such as whipped cream and crushed graham crackers.
Notes
For best results, chill longer than you think. Store leftovers in the fridge for up to 3-4 days. Can also be frozen for a firmer texture.