Easy Lemonade Pie Recipe (Creamy No-Bake Dessert!)

Name: Easy Lemonade Pie Recipe (Creamy No-Bake Dessert!)
Prep time: 20 min
Total time: 380 min
Ingredients: 12 sheets graham crackers (or 1.5 cups of crumbs); 7 tbsp butter (melted); 3 tbsp sugar; 1½ cups heavy whipping cream; ½ cup powdered sugar; 6 oz (about 3/4 cup) frozen lemonade (thawed); 14 oz sweetened condensed milk; 1 lemon (zested)

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This Lemonade Pie Recipe is ready to chill in just 20 minutes with only 8 ingredients. The creamy filling comes together with freshly whipped cream, sweetened condensed milk, and lemonade concentrate-store-bought or homemade. The mixture gets poured into a buttery graham cracker crust for a tangy, refreshing pie that hits that sweet-tart spot just right.

If you're craving more lemon recipes, check out our collection packed with all things made from this zesty citrus fruit.

Buttery graham cracker crust filled with frozen lemonade concentrate pie filling topped with lemon zest.

Living in the sweltering desert heat has made us masters of no-bake recipes during the hottest months of the year-recipes that are so good, people still crave them! Here's what makes this recipe AMAZING:

Quick - You can whip this up and get it in the freezer in just 20 minutes!
Delicious - We'll show you how to bring out that fresh, zesty flavor with a creamy filling and a killer crust.
Homemade - While shortcuts are great, making your own crust and whipping fresh cream only adds a few extra minutes but makes all the difference. Trust us, skip the Cool Whip and store-bought crust for a way better pie!

If you want more delicious dessert recipes like this one, check out these no-bake desserts like this Frozen Limeade Pie (tastes like key lime pie!), Orange Creamsicle Pie, or this Coffee and Cream Pie.

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Ingredients you'll need
Helpful tools for making no-bake pies
How to make lemonade pie
How to decorate your pie
How to store
FAQ
Tips and tricks
More lemon recipes
Recipe
Comments

Ingredients you'll need

This is an eight ingredients recipe that can use homemade lemonade concentrate or frozen concentrate from the grocery store. Quantities are in the recipe card below, but here are a few noteworthy tips.

Graham crackers, butter, sugar, sweetened condensed milk, frozen lemonade concentrate, heavy whipped cream, and fresh lemon on counter.

Graham crackers: Any brand will work, but we have had great luck with the Kroger generic brand. They have a deeper color and flavor.
Sugar: Just regular granulated sugar.
Butter: We always use salted butter, but unsalted will work as well.
Heavy whipping cream: Also called heavy cream at the store.
Powdered sugar: This not only sweetens but also helps to stabilize the filling.
Frozen lemonade concentrate: Choose a brand you like the flavor of.
Sweetened condensed milk: Sweetens and thickens the filling without the need for cream cheese.
Fresh lemon: Don't skip this step as it is the secret to the bright freshness and fresh lemon flavor. A Microplane zester is our favorite tool for making this quick and easy.

Helpful tools for making no-bake pies

Pie Plate Pie Tamper Microplane Pie Server

How to make lemonade pie

This no-bake pie is as simple as it gets-no fuss, no fancy techniques. Just a quick tip: if you're using frozen lemonade concentrate, take it out of the freezer ahead of time so it's thawed and ready to go when you need it. Check out the tips below to make sure your pie turns out perfectly!

Crust made out of graham crackers in glass pie plate before lemon pie filling is put in.

Start the graham cracker pie crust by pulsing the crackers in a food processor until they are fine crumbs. Then add in the melted butter and sugar. Pulse until it comes together.

Note: Don't skip adding in the sugar. It not only sweetens but also holds the crust together and keeps it from being crumbly.

Into a 9 inch deep dish pie pan, firmly press in the crumbs. The best way to get the correct sides-to-bottom ratio is to place ⅔ of the crumbs in the pan and press into the sides leaving the bottom blank. Then add the remaining ⅓ for the bottom. Use a tamper or flat measuring cup to really get the crumbs to hold together.

*For a step-by-step tutorial, see this lemon pie post.

Bowl filled with heavy cream that has been whipped to stiff peaks with hands beaters.

The filling can be made in a stand mixer with the whisk or with a hand mixer.

Start by whipping the cream and powdered sugar on high speed until stiff peaks form.

Note: A stiff peak is when you pull the whisk straight up and the peak that is formed holds its shape without bending over. In a stand mixer this can happen quickly so I like to watch carefully once it starts to thicken.

Lemonade pie ingredients in bowl before folding together with rubber spatula.

In a separate large bowl, mix the the sweetened condensed milk, thawed lemonade concentrate, and fresh lemon zest.

Then gently fold in the whipped cream using a rubber spatula until it is evenly combined. I find that rotating the bowl after each fold helps it incorporate more easily.

Creamy lemonade pie filling in buttery crust before being chilled.

Pour the filling into your pie crust. You can smooth out the top with an offset spatula, or check out my tips below for some easy ways to add a little design.

Freeze the lemonade icebox pie uncovered for at least 6 hours until it's nice and solid. Then, cover it with plastic wrap and keep it in the freezer until you're ready to serve.

Hint: Let the frozen pie thaw for about 10 minutes before serving-it makes slicing a whole lot easier.

Whole cold lemonade pie in a graham cracker crust with slices taken out.

How to decorate your pie

Different kitchen utensils will create different patterns in the filling. Experiment and see which you prefer. Most importantly is to freeze right away so it holds its texture. Here are our favorite ideas.

Ladle: Use the bottom of a serving ladle to make swirl marks in the filling.
Back of a Spoon: Try using the back of a spoon to make swirls, zigzag lines, or long wavy patterns across the top.
Offset spatula: If you're after a flatter, more natural look, an offset spatula works great.
Zest: Sprinkle some fresh lemon zest on top for a vibrant pop of color.
Lemon slices: Ultra-thin lemon slices cut in half moons, triangles, or a twist.
Whipped cream: Make a little extra whipped cream for dollops or swirls, either in the center or around the edges.

How to store

If wrapped tightly in plastic wrap, this frozen lemonade pie should last 1-2 months in the freezer. I like to add an added layer of tinfoil to ensure that it doesn't get freezer burn.

To keep it food safe, according to the USDA, be sure that once it is thawed, you do not refreeze it.

Slice of creamy, no-bake lemonade pie with bite on fork.

FAQ

Can I use Cool Whip whipped topping instead?

Technically, you can, but I wouldn't recommend it. Whipping up homemade cream takes less than 5 minutes, and the taste is so much better. If you do go with store-bought, one standard 8oz container should do the trick.

Can I use a store-bought graham cracker crust?

Yes, however store-bought crusts hold a smaller volume so there will be a little extra filling. Just pop the extra into popsicle molds or small disposable cups for a tasty bonus treat!

Tips and tricks

Use firm pressure to compact the crust so that it isn't crumbly.
Don't skip the lemon zest - it adds that pop of fresh flavor.
Fold in the whipped cream gently so that the air isn't knocked out of it.

More lemon recipes

Looking for more citrus recipes like this? Try these:

If you're more of a lime person, this is the best ever Key Lime Pie Recipe!