Lemonade Pie

This lemonade pie is sweet and slightly tart, with a silky texture like lemon cream pie and a filling that’s even easier to make. The chilled lemonade filling is a combination of sweetened condensed milk, whipped cream cheese, and lemonade concentrate, with fresh lemon zest and Cool Whip. Only five ingredients! Plus a buttery homemade graham cracker crust that you can also leave unbaked if you’d like.

When it’s too hot to bake my lemonade cake or lemon brownies, I make lemonade pie. And if you’re looking for another no-bake dessert worthy of your fridge space this summer, definitely try millionaire pie or this lemon lush next.

Why Lemonade Pie Is the Best Summer Dessert

• No oven. I LOVE a dessert that doesn’t heat up the house at all in the summertime!
• Make it the day before. If I have a July 4th barbecue or summer gathering coming up, I’ll get this lemonade icebox pie in the fridge the night before. It takes a few hours to set, so it’s a perfect make-ahead dessert.
• 5 ingredients, with a homemade or store-bought pie crust.
• Cool and creamy. Lemonade pie filling always reminds me a bit of frosted lemonade (you know, from Chick-fil-A!). Like a cool, creamy no-bake cheesecake crossed with tangy lemonade.

Key Ingredients in Lemonade Pie

These are the noteworthy ingredients in the crust and lemonade pie filling. Scroll down to the recipe card for the printable details, including recipe measurements.

• Graham Cracker Crumbs – You can buy the crumbs, or crush your own in a blender or food processor. Just make sure to grind them finely. If you leave larger bits, the crust doesn’t hold together as well.
• Cream Cheese – You will need 8 ounces of cream cheese for this pie recipe, and it will need to be at room temperature, so it mixes smoothly. If it is still partly cold, you run the risk of lumps.
• Sweetened Condensed Milk – Gives the pie its sweetness and richness. Make sure to buy sweetened condensed milk, and not evaporated milk, which is unsweetened. They aren’t interchangeable in this recipe!
• Lemonade Concentrate – Choose your favorite frozen canned lemonade concentrate, like Minute Maid. You can make this recipe with classic or pink lemonade. Thaw the concentrate before you make the pie filling.
• Lemon Zest – Adding a little fresh lemon zest always brightens up my favorite lemon desserts.
• Frozen Whipped Topping – I use Cool Whip. Sometimes you just have to. Thaw this out, too, so it mixes smoothly.

Can I Use Whipped Cream Instead of Cool Whip?

Yes. You can substitute the Cool Whip in this recipe with 2 cups of whipped cream, which is 8 ounces of heavy whipping cream and 2 tablespoons of powdered sugar. Make sure the heavy cream is cold and place it, along with the sugar, in the bowl of your stand mixer fitted with the whisk attachment. Mix it on medium-high speed until stiff peaks form.

How to Make Lemonade Pie

This is an easy pie recipe to make, and it’s perfect for entertaining because you can (and should) make it ahead so it has ample time to chill before serving.

• Prepare the crust. Mix the graham crackers with melted butter, sugar, and salt, and press the mixture tightly into a 9-inch pie plate. I do bake my graham cracker crust at 375ºF for 6-7 minutes, which is optional. The crust needs to cool completely afterward.
• Make the no-bake pie filling. Meanwhile, beat the cream cheese and condensed milk until smooth. Add the thawed lemonade concentrate, then the lemon zest. Lastly, fold in the Cool Whip. Spread the filling into the cooled graham cracker crust.
• Chill the pie. Cover the lemonade pie and place it into the fridge to chill for 6-8 hours, until it’s set and sliceable. You can also move the pie to the freezer after a couple of hours. When it’s time to serve, I like to dollop a little extra whipped cream on top and add a few lemon wedges. Enjoy!

No-Bake Crust Option

I bake the graham cracker crust because I feel that it makes it a little crunchier, which I like. If you’d prefer to make this a completely no-bake pie by leaving the crust unbaked, add 2 extra tablespoons of butter to the graham cracker mixture. Press the crumbs down firmly into the pan, and place the crust in the freezer while you make the filling. Proceed with the rest of the recipe as written.

Tips for a Perfect Lemonade Pie

• Use ONLY lemonade concentrate. Pre-mixed lemonade or fresh lemonade doesn’t give this pie enough flavor, and it also waters down the filling. Lemonade concentrate works because it has the consistency of a syrup, with… well, a more concentrated flavor.
• Make it ahead. Lemonade pie needs at least 6 hours to chill before serving. Even better, refrigerate the pie overnight. This makes it a fantastic recipe to prepare ahead.
• Avoid a runny pie. If you don’t chill this enough, it will have a pudding-like texture, and the slices won’t hold their shape.
• Limeade pie. Substitute lemonade with canned limeade and replace the lemon zest with lime zest. You might also love my key lime cheesecake if lime-flavored desserts are your thing.

Can I Use Regular Lemonade Instead of Concentrate?

No. Pre-mixed lemonade and fresh lemonade don’t give this pie enough flavor. It also waters down the filling. Canned lemonade concentrate works in lemonade pie because it has the consistency of a syrup, with… well, concentrated flavor. Don’t try to swap it for regular lemonade!

More No-Bake Dessert Recipes

• Butterfinger Pie
• Strawberry Lemon Icebox Pie
• Snickers Salad
• Marshmallow Chocolate Pie
• Cherry Pretzel Dessert
• Peach Icebox Pie