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

Homemade lemonade pie with towel and pie server on the side.

5 from 1 vote

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

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.

Prep Time20

Freezing Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: -10

Calories: 580kcal

Author: Danielle

Equipment

Ingredients

Crust

12 sheets graham crackers or 1.5 cups of crumbs
7 tablespoon butter melted
3 tablespoon sugar

Filling

1½ cups heavy whipping cream
½ cup powdered sugar
6 oz (about ¾ cup) frozen lemonade thawed
14 oz sweetened condensed milk
1 lemon zested

Instructions

Crust

Pulse the graham crackers in a food processor until they are fine crumbs. Add the sugar and butter and pulse until it resembles damp sand.
12 sheets graham crackers, 7 tablespoon butter, 3 tablespoon sugar
Pour ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a flat-bottomed measuring cup, press the crumbs firmly into the side. Then add the remaining crumbs and press firmly into the bottom of the pan.
*For a photo tutorial, see this lemon pie post.

Filling

In a stand mixer with a whisk attachment (or a large bowl with a hand mixer), whip the heavy cream and sugar on high until stiff peaks form, about 6-7 minutes.
1½ cups heavy whipping cream, ½ cup powdered sugar
In a separate large bowl, whisk together the the thawed lemonade, sweetened condensed milk, and lemon zest. Add the whipped cream on top of the lime mixture. Using a rubber spatula, gently fold the cream into the filling until it is thoroughly mixed and no white streaks remain.
6 oz (about ¾ cup) frozen lemonade, 14 oz sweetened condensed milk, 1 lemon
Pour the filling into the prepared pie crust. Smooth out the top or add a design (see post for ideas). Then freeze uncovered for at least 6 hours. Once frozen thoroughly, cover with plastic wrap and leave in the freezer until ready to serve.
To serve, thaw for about 10 minutes to make it easier to cut. Enjoy!

Notes

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.

Store-bought crust: You can buy a crust from the store, but they are generally smaller and won't hold all the filling.

Storage: If wrapped tightly in plastic wrap, this 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.

How to decorate:

- 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.

- Whipped cream: Make a little extra whipped cream for dollops or swirls, either in the center or around the edges.

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