Lemonade Pie

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

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.

Course Dessert, Pie

Cuisine American

Keyword lemon pie with lemonade concentrate, lemonade pie, no bake lemonade pie recipe

Prep Time 15

Chill Time 8

Total Time 8 15

Servings

Calories 434kcal

Author Jessica - Together as Family

Equipment

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