Enjoy a slice of homemade Lemonade Pie for a refreshing and slightly tart dessert. A soft set, no bake pie made with just a few ingredients and minimal effort!
EASY NO BAKE LEMON FLAVORED PIE
If you love lemon desserts and homemade pies, this Lemonade Pie is for you! This no-bake pie is so delicious and refreshing with the perfect amount of tartness that keeps it from being too sweet. I hate when lemon desserts aren’t lemony enough but this one has that lemon pop that I love! With just a few ingredients you can make a phenomenally delicious pie!
FREQUENTLY ASKED QUESTIONS:
It is. It helps to thicken the filling and makes the pie easier to slice while adding a little more richness and slightly more tang to this fantastic pie. Keep in mind, like many no bake pies, this is a soft set pie. It isn’t meant to get stiff like a baked cheesecake.
Yes. I think the graham cracker pie crust compliments the flavors of this pie but you can use a traditional pie crust if desired.
This pie recipe makes quite a bit, so you don’t want to use a smaller one. If making your own pie crust, be sure to use a 10-inch pie plate. Nothing smaller or you’ll have some leftover. The filling isn’t quite enough for two pies.
Absolutely! Just grab any other concentrated juice flavor and enjoy. I think an orange flavored pie would be delicious!
YES! And it’s a great idea to do so. If you freeze it and serve it slightly frozen, it makes the pie even more refreshing and delicious. Perfect for a hot day. You can freeze your pie for up to 3 months.
I don’t recommend it. Homemade whipped cream won’t stay stabilized well enough for long enough with this recipe. Unless you have a foolproof stabilized whipped cream recipe, I’d stick with the Cool Whip.
Lemonade pie should be covered with plastic wrap or transferred to an airtight container and kept in the fridge for up to a week.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese – its very important that this be at room temperature or else your batter will be very lumpy. I like to put the cream cheese out on the counter the evening before I’m going to make this.
- sweetened condensed milk – not to be confused with evaporated milk, you can find sweetened condensed milk in the baking section of your grocery store (it will be in a can – see my ingredient picture below).
- frozen lemonade concentrate – you can find this where the containers of frozen orange juice is located in the freezer section of your grocery store.
- whipped topping (Cool Whip) – if you aren’t familiar, you buy whipped topping frozen so you’ll find it in the freezer section of the grocery store. You have to let this thaw before you can use it so make sure you put it in the refrigerator the night before you need to use it.
- graham cracker crust – you need to look for the 10″ pie crust. This is the graham cracker crust. You can also make it homemade. See my recipe for cheesecake to get the recipe for a homemade graham cracker crust.
HOW TO MAKE LEMONADE PIE:
In a large bowl, whip the cream cheese with an electric hand mixer until smooth.
Add the sweetened condensed milk and mix until completely smooth, scrape down the sides as needed. Add the thawed lemonade and mix until combined.
Add the whipped topping and whip until smooth with no streaks.
Pour the filling into the graham cracker crust. Cover and place in the fridge for at least 8 hours or overnight to set.
CRAVING MORE RECIPES?
Lemonade Pie (+Video)
- 4 ounces cream cheese (1/2 block), softened to room temperature
- 14 ounce can sweetened condensed milk
- 6 ounces frozen lemonade concentrate, thawed
- 8 ounce tub whipped topping, thawed (Cool Whip)
- 9 ounce premade graham cracker crust (the larger one that says 2 extra servings)
- In a large bowl, whip 4 ounces cream cheese (1/2 block), softened to room temperature with an electric hand mixer until smooth.
- Add the 14 ounce can sweetened condensed milk and mix until completely smooth, scrape down the sides as needed.
- Add 6 ounces frozen lemonade concentrate, thawed and mix until combined.
- Then add the 8 ounce tub whipped topping, thawed and whip until smooth with no streaks.
- Pour the filling into the 9 ounce premade graham cracker crust. Cover and place in the fridge for at least 8 hours or overnight to set.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- You have to use the large graham cracker crust or it may be too much filling. If making your own crust, make sure it is in a 10-inch pie plate.
- You can make this exact pie with any juice concentrate to mix up the flavors.
- This freezes beautifully and it would really good served slightly frozen which would be so refreshing on a hot day.
- Keep leftovers in the fridge for up to 1 week. Freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.