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No bake Lemonade Pie is a creamy, light, and fluffy pie made with sweetened condensed milk and lemonade concentrate inside a homemade graham cracker crust. Lemonade pie can be enjoy frozen, perfect for a hot summer day, or chilled in the fridge. 

For more lemonade inspired recipes be sure and also make my Strawberry Lemonade Cake

A slice of pie with the front having a fork bite taken out of it.

No Bake Lemonade Pie Recipe

This no bake pie is a summertime staple with a light & fluffy texture it’s perfect for hot days. Serve it frozen for an icee-like treat or serve it chilled from the fridge for a cream pie texture. 

A buttery graham cracker crust filled with a cool and creamy lemonade concentrate filling that has sweetened condensed milk and cream cheese in it. You’ll love this slightly sweet & tangy lemon dessert. 

Overhead shot of a pie inside a pie plate with Lemons in the background.

Ingredients Needed

  • Graham Crackers : I use honey graham crackers in this recipe. You want the whole sheet of graham cracker and not the smaller pieces (when counting the 10 graham crackers the recipe calls for). 
  • Brown Sugar : Some sweetener for our crust 
  • Melted Butter : Salted butter or unsalted butter will both work well. Use whichever one you prefer. 
  • Cream Cheese : This needs to be softened to room temperature. For the best taste and thick texture I highly recommend using full fat cream cheese and not the lite cream cheese. 
  • Sweetened Condensed Milk
  • Frozen Lemonade Concentrate : This is the frozen stuff that is used to make lemonade (when mixed with water). Do not mix it with water! We are wanting to use the thawed lemonade concentrate in this recipe. 
  • Cool Whip

Labeled ingredients on a white background.

Step-by-Step Directions For How To Make Lemonade Pie

Learn how to make this lemonade pie with a buttery graham cracker crust at home with the simple steps below. Be sure and read to the bottom of the page where there is a detailed recipe card, a printable option, and a pin it button for later. 

  • Step 1 : Place the graham crackers and brown sugar into a food processor and run at high speed until the graham crackers are fine crumbs. Change the food processor to low speed and gradually pour in the melted butter. Give it a quick stir to make sure that’s it’s all combined well. Press the crust into a 9-inch pie plate and put in the freezer for 15 minutes. 
  • Step 2 : Beat the cream cheese with an electric hand mixer until it’s smooth. Add the sweetened condensed milk and continue beating until combined. Pour in the thawed lemonade concentrate and mix. Stir in the Cool Whip with a ribber or silicone spatula until combined. 
  • Step 3 : Spoon the lemonade pie filling into the crust (from the freezer) and smooth out the top. Cover the pie with plastic wrap or a pie plate lid and chill in the freezer for 8 hours OR in the fridge for 8 hours before serving. The freezer will yield a frozen icee-like dessert while the pie in the fridge will be a soft cream pie. 

Process photos showing the step by step directions for making this pie recipe.

Process photos showing the step by step directions for making this pie recipe.

Process photos showing the step by step directions for making this pie recipe.

Process photos showing the step by step directions for making this pie recipe.

Process photos showing the step by step directions for making this pie recipe.

Process photos showing the step by step directions for making this pie recipe.

Lemonade Pie FAQ’s

  • Can I Make Changes To This Recipe?

    • Crust : Instead of graham crackers use vanilla wafer (Nilla Wafers), honey teddy grahams, or even Lemon Oreo cookies. The Oreo cookies will make the pie significantly sweeter so keep that in mind if using them. 
    • Lemonade Concentrate : Try using pink lemonade concentrate for a pink lemonade pie. 
    • Cool Whip : If you prefer homemade whipped cream then beat 1.5 cups of heavy whipping cream + 1/4 cup powdered sugar in bowl until stiff peaks form. Use this in place of the Cool Whip in the recipe. 
    • Sugar : Granulated sugar can be used in the crust instead of the brown sugar. 
  • Serving Suggestions

    • This pie is best served chilled or frozen. For a frozen, ice-cream like treat enjoy it from the freezer. Make sure to let it sit out at room temperature before trying to cut it. Keep the pie in the fridge for a creamy & cool treat. 
    • Garnish the pie or each slice with a dollop of whipped cream (homemade or whipped cream) and some lemon zest or a lemon slice. 
  • How To Store Leftover Lemonade Pie

    • Fridge : Cover the pie plate with plastic wrap or a lid and keep in the fridge for up to 3-4 days. 
    • Freezer : Cover the set pie (after the initial 8 hour time) with plastic wrap and then wrap it again in aluminum foil. Store in the freezer for up to 3 months. Allow the pie to thaw at room temperature for a bit before slicing ands serving it frozen. 
  • Flavor & Texture Notes

    • Texture : This pie has a smooth and creamy lemonade filling with a crumbly graham cracker crust. 
    • Flavor : Sweet and slightly tart with tanginess and creaminess from the cream cheese.

Close up of this pie

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

  • Lemonade Concentrate : Make sure this is thawed before making the recipe. Also, this lemonade concentrate is the frozen stuff (used to make lemonade with) and it’s no lemonade juice. 
  • Cream Cheese : Because this is a no bake pie it’s important that we have the fat and thickness from full-fat cream cheese. I highly recommend only using full-fat regular cream cheese and not the lite or reduced-fat stuff. Make sure it’s softened to room temperature to avoid lumps in the mixture. If the cream cheese is too cold, that is what will make the mixture lumpy when mixing it. If it’s too hot, then the pie won’t set up correctly. Set it out at room temperature about 30 minutes to 1 hour before beginning the recipe. 
  • Yellow Color Tip : This pie does turn out a really pale white/cream color. Because it’s a lemonade pie, you might expect it to have a yellow hue… add 1-2 drops (start at 1 drop) of yellow food coloring to give the pie that yellow lemonade look that we all expect with lemon desserts. 
  • Serve Frozen or Chilled From Fridge : For a frozen, almost ice cream-like dessert, stick the pie in the freezer to set up. For a creamier, softer no bake pie stick the pie in the fridge to set. Either way is delicious. 
  • Fridge/Freezer Time : Don’t try to rush this. The pie needs at least 8 hours of fridge time, or the freezer if you want a frozen treat, before serving it. This allows times for the pie to thicken and set, and for the flavors deepen and intensify. 

A slice of this pie on a white plate with a jar of lemonade behind it.

More No Bake Desserts

You’ll Love These Other Lemon Recipes

A slice of pie with the front having a fork bite taken out of it.
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Lemonade Pie


Author Jessica - Together as Family
Course Dessert, Pie
Cuisine American
Prep Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
No bake Lemonade Pie is a creamy, light, and fluffy pie made with sweetened condensed milk and lemonade concentrate inside a homemade graham cracker crust. Lemonade pie can be enjoy frozen, perfect for a hot summer day, or chilled in the fridge. 

Ingredients
  

Graham Cracker Crust

  • 10 whole graham crackers
  • 1 tablespoon light brown sugar
  • 1/2 cup (1 stick) butter melted

Lemonade Filling

  • 8 ounces cream cheese softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup frozen lemonade concentrate thawed
  • 1 tub (8 oz) Cool Whip thawed

Instructions

  • Place the graham crackers and brown sugar into a food processor and run on high speed until the graham crackers are fine crumbs. Change the food processor speed to low and gradually pour in the melted butter and mix until combined.
    * If you don't have a food processor - Add the graham crackers to a Ziploc bag and use a meat pounder or rolling pin to crush the cracker into fine crumbs. Add the crushed crackers, brown sugar, and melted butter into a mixing bowl and stir with a fork to combine.
    10 whole graham crackers, 1 tablespoon light brown sugar, 1/2 cup (1 stick) butter
  • Press the graham cracker crust into a 9-inch pie plate on the bottom and up the sides. Place the pie in the freezer for 15 minutes.
  • Beat the cream cheese in a mixing bowl until smooth and creamy. Add in the sweetened condensed milk and mix to combine.
    8 ounces cream cheese, 1 can (14 oz) sweetened condensed milk
  • Pour in the thawed lemonade concentrate and mix until smooth and combined. Stir in the Cool Whip to combine everything together.
    1 cup frozen lemonade concentrate, 1 tub (8 oz) Cool Whip
  • Spoon the pie filling into the crust (from the freezer) and smooth out the top. Cover the pie with plastic wrap or the pie plate lid.
    For a frozen treat let the pie set in the freezer for 8 hours before slicing and serving.
    For a softer cream pie texture let the pie set in the fridge for 8 hours before slicing and serving.
  • When ready to serve, garnish the pie or each slice with whipped cream (homemade or store-bought) and a lemon slice.

Notes

Recipe Tips -
  • Lemonade Concentrate : Make sure this is thawed before making the recipe. Also, this lemonade concentrate is the frozen stuff (used to make lemonade with) and it's no lemonade juice. 
  • Cream Cheese : Because this is a no bake pie it's important that we have the fat and thickness from full-fat cream cheese. I highly recommend only using full-fat regular cream cheese and not the lite or reduced-fat stuff. Make sure it's softened to room temperature to avoid lumps in the mixture. If the cream cheese is too cold, that is what will make the mixture lumpy when mixing it. If it's too hot, then the pie won't set up correctly. Set it out at room temperature about 30 minutes to 1 hour before beginning the recipe. 
  • Yellow Color Tip : This pie does turn out a really pale white/cream color. Because it's a lemonade pie, you might expect it to have a yellow hue... add 1-2 drops (start at 1 drop) of yellow food coloring to give the pie that yellow lemonade look that we all expect with lemon desserts. 
  • Serve Frozen or Chilled From Fridge : For a frozen, almost ice cream-like dessert, stick the pie in the freezer to set up. For a creamier, softer no bake pie stick the pie in the fridge to set. Either way is delicious. 
  • Fridge/Freezer Time : Don't try to rush this. The pie needs at least 8 hours of fridge time, or the freezer if you want a frozen treat, before serving it. This allows times for the pie to thicken and set, and for the flavors deepen and intensify. 
 

Nutrition

Calories: 434kcal | Carbohydrates: 46g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 258mg | Potassium: 251mg | Fiber: 0.1g | Sugar: 43g | Vitamin A: 883IU | Vitamin C: 5mg | Calcium: 176mg | Iron: 0.2mg

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overhead shot of the pie plate with pie inside of it.

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