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
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