Lemonade Pie

Lemonade Pie is a light, creamy, and refreshingly tangy dessert that’s perfect for warm weather. Made with a buttery graham cracker crust and a luscious lemonade-flavored filling, this no-bake pie is simple to prepare and bursting with citrusy goodness. Serve it chilled for the ultimate summer treat!

Why You’ll Love This Recipe

• No baking required—perfect for hot days
• Creamy, tangy, and refreshing
• Made with just a few simple ingredients
• Can be prepared ahead of time
• A crowd-pleasing dessert for summer gatherings

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Granulated sugar
• Melted butter

For the Lemonade Filling:

• Sweetened condensed milk
• Frozen lemonade concentrate (thawed)
• Cream cheese or whipped topping
• Lemon zest (optional, for extra flavor)

For Garnish (Optional):

• Whipped cream
• Lemon slices
• Fresh mint leaves

Directions

1. Prepare the Crust

• In a bowl, mix graham cracker crumbs, sugar, and melted butter.
• Press the mixture firmly into a pie dish to form an even crust.
• Chill in the refrigerator while preparing the filling.

2. Make the Lemonade Filling

• In a large bowl, beat cream cheese until smooth (if using).
• Mix in sweetened condensed milk and lemonade concentrate until fully combined.
• Fold in whipped topping (if using) and lemon zest.

3. Assemble the Pie

• Pour the lemonade filling into the chilled crust.
• Smooth the top with a spatula.
• Refrigerate for at least 4 hours or until set.

4. Garnish and Serve

• Before serving, top with whipped cream, lemon slices, and fresh mint if desired.
• Slice and enjoy!

Servings and Timing

• Servings: 8-10
• Prep time: 10 minutes
• Chill time: 4 hours
• Total time: 4 hours 10 minutes

Variations

• Pink Lemonade Pie: Use pink lemonade concentrate for a fun twist.
• Limeade Version: Swap lemonade concentrate for limeade.
• Extra Tart: Add more lemon zest or a squeeze of fresh lemon juice.
• Gluten-Free Option: Use a gluten-free graham cracker crust.
• Frozen Lemonade Pie: Freeze the pie for a firmer, ice cream-like texture.

Storage/Reheating

• Refrigeration: Store in the fridge for up to 4 days.
• Freezing: Freeze for up to 2 months and thaw slightly before serving.
• Reheating: No need to reheat—serve chilled!

FAQs

1. Can I use homemade lemonade instead of concentrate?

Yes, but you may need to adjust the sweetness and tartness to taste.

2. What’s the best way to get a firm filling?

Chill for at least 4 hours, or overnight for best results.

3. Can I make this pie ahead of time?

Yes! It’s a great make-ahead dessert that tastes even better the next day.

4. What can I use instead of graham crackers for the crust?

Try vanilla wafers, shortbread cookies, or digestive biscuits.

5. Can I make it without cream cheese?

Yes! Use extra whipped topping for a fluffier, mousse-like texture.

6. How do I prevent the pie from being too sweet?

Use unsweetened whipped cream and adjust the lemonade concentrate amount.

7. Can I use fresh lemons instead of concentrate?

Yes! Use fresh lemon juice and zest, but add extra sugar if needed.

8. How do I make a dairy-free version?

Use dairy-free condensed milk and coconut whipped cream.

9. Can I use a store-bought pie crust?

Absolutely! A pre-made graham cracker crust saves time.

10. How do I cut clean slices?

Chill the pie well and use a sharp knife, wiping it clean between slices.

Conclusion

Lemonade Pie is the perfect easy, no-bake dessert for summer! With its creamy, citrusy filling and buttery graham cracker crust, it’s a refreshing treat that’s both simple and delicious. Make this pie for your next gathering, and enjoy a slice of sunshine!

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