Description

This Lemonade Pie is a light, creamy, no-bake dessert with a tangy lemon flavor and a buttery graham cracker crust. Made with just a few ingredients, it’s the perfect easy treat for warm days!

Ingredients

Units Scale

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
1 (14 oz) can sweetened condensed milk
3/4 cup frozen lemonade concentrate, thawed
8 oz cream cheese, softened
8 oz whipped topping (Cool Whip), thawed
For Garnish (Optional):
Lemon zest or lemon slices
Extra whipped cream

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Instructions

1. Prepare the Crust:
Preheat oven to 350°F (175°C) (if baking the crust).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press mixture into a 9-inch pie dish, covering the bottom and sides evenly.
Bake for 8–10 minutes for a firmer crust, or chill for 30 minutes if keeping it no-bake.
2. Make the Filling:
In a large bowl, beat cream cheese until smooth.
Add sweetened condensed milk and lemonade concentrate, mixing until fully combined.
Gently fold in whipped topping until smooth and fluffy.
3. Assemble & Chill:
Pour the filling into the prepared crust and spread evenly.
Refrigerate for at least 4 hours, or until set.
4. Serve & Enjoy!
Garnish with lemon zest, lemon slices, or extra whipped cream before serving.
Slice and serve chilled!

Notes

Prefer a stronger lemon flavor? Add 1 tbsp fresh lemon juice.
No graham crackers? Use a pre-made crust or crushed vanilla wafers.
Make it dairy-free by using coconut condensed milk and dairy-free whipped topping.
Freeze for an icebox pie! Just freeze for 2 hours before serving for a firmer texture.

Nutrition

Calories: ~320
Sugar: ~28g
Sodium: ~160mg
Fat: ~15g
Saturated Fat: ~9g
Unsaturated Fat: ~5g
Trans Fat: 0g
Carbohydrates: ~42g
Fiber: ~1g
Protein: ~5g
Cholesterol: ~30mg