Easy No-Bake Lemonade Pie
This cool, creamy lemonade pie mixes up in minutes and chills into a silky slice. Bright lemon flavor and a buttery graham crust make it a refreshing, no-bake treat.
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Servings:
Ingredients
Main Ingredients
- 1.6 cup graham cracker crumbs about 1 2/3 cups
- 2.5 tbsp granulated sugar
- 5.5 tbsp unsalted butter, melted
- 5.5 oz cream cheese, softened room temperature for easier mixing
- 14 oz sweetened condensed milk
- 6 fl oz frozen lemonade concentrate, thawed
- 1 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- 1 tsp vanilla extract
- 0.13 tsp fine salt
- 8 oz whipped topping, thawed fold in gently
Instructions
Preparation Steps
- Stir graham crumbs, sugar, and melted butter in a bowl until the mixture feels like damp sand.
- Press the crust firmly into a 9-inch pie plate, pushing up the sides. Chill while you make the filling.
- Beat softened cream cheese until smooth and fluffy, about 1 minute.
- Stream in condensed milk and mix until silky with no lumps.
- Whisk in lemonade concentrate, lemon juice, zest, vanilla, and salt until fully combined.
- Fold in the whipped topping gently to keep the mixture light and airy.
- Scrape filling into the chilled crust and smooth the top. Refrigerate 4–6 hours, or until set.
- Slice and serve cold. Garnish with extra whipped cream or lemon slices if you like.
Notes
Variation: Swap the lemonade concentrate for pink lemonade or limeade, or swirl in 1/4 cup raspberry preserves before chilling. For clean slices, freeze the pie for 20–30 minutes before cutting. Store covered in the fridge up to 3 days, or freeze up to 1 month.
This recipe is an original creation inspired by classic Easy No-Bake Lemonade Pie flavors. All ingredient ratios and instructions are independently developed.