Lemonade Pie is a light, sweet, tart, and creamy pie recipe! This is the best summer pie with a buttery graham cracker crust. A perfect pie to eat by the pool!
Lemonade Pie Is Tart, Creamy, and Light!
I have never been the biggest pie fan…it’s just not my go-to dessert. I happen to be a pretty good pie MAKER, but it’s never my first choice. Unless it’s Pecan Pie….I’m not a savage. But today I’m sharing a recipe for Lemonade Pie and this non-pie-eating girl is fully converted. You have a sweet, and slightly tart pie that has a silky texture made with sweetened condensed milk, cream cheese, and lemonade! Plus, this pie has a no-bake filling, which makes it extra easy.
Love Pie But Lemonade Isn’t Your Thing? Try These Other Pie Recipes:
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! It’s similar to my Lemon Cream Pie, but it’s a little more tart, while the Lemon Cream is more subtle. The ingredients are simple, and the steps are minimal. The crust does need to be made (and baked first), but it’s all very easy!
What Key Ingredients Do You Need?
- 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 gold 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: This is what helps sweeten the pie, and also gives it that rich flavor!
- Lemonade Concentrate: Yep, the frozen kind in the can! Just thaw it out. This will pack so much lemonade flavor into your pie!
- Lemon Zest: Adding a little fresh lemon zest to the pie adds a little extra tartness that I love!
- Frozen Whipped Topping: Yep, Cool Whip. Sometimes you just have to. You will need to thaw it out, so it mixes in well.
Let Me Answer Some Questions I Know You Will Have
Do You Have To Bake the Graham Cracker Crust?
Actually no. I like to bake the graham cracker crust because I feel like it makes it a little crunchier, which I prefer. But if you don’t want to, here’s what you do:
- Add 2 more tablespoons of butter to the crust. This will help hold it together since you won’t be baking it.
- Make sure you pack the crumbs down extra firmly.
- Freeze the crust while you are making the filling to set it!
- Follow the remaining steps as written!
Can You Sub in Whipped Cream For the Cool Whip?
I know I will get this question, and it’s valid. I completely understand. The answer is yes. You will need 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.
What Can I Garnish This Pie With?
I just like to dollop a little extra whipped cream on top and add a few lemon wedges if I am feeling fancy! Get creative!
Can You Use Regular Lemonade Instead of Concentrate?
Nope! Pre-mixed lemonade won’t give you enough flavor, and also is too watery. The concentrate packs a lot of flavor, and is also the consistency of a slightly thinner syrup.
Chill Time, Let’s Discuss!
This Lemonade Pie definitely needs chill time to set up. It will take at least 6 hours, but overnight is great, which makes it a fantastic recipe to prepare ahead. If you don’t chill this enough you will get a more pudding like texture which won’t hold its shape when sliced.
Can You Freeze This Pie?
ABSOLUTELY! You can freeze this pie to enjoy at a later date, OR you can even eat this pie frozen! If you are bringing this pie to a BBQ, it’s actually a great idea to freeze it, and pull it out when you’re ready to head to your event. It will thaw and be perfect, or even if it doesn’t it’s still amazing!
Love Lemonade? Here are some are a few more lemonade recipes to try:Print
Lemonade Pie is light, sweet, tart. and creamy! This is the best summer pie recipe with a perfectly buttery graham cracker crust.
- 6 tablespoons butter, melted
- 1 1/2 cups graham cracker crumbs (approximately 12 full sheets)
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 (8- ounce) package cream cheese, room temperature
- 1 (14- ounce) can sweetened condensed milk
- 3/4 cup thawed lemonade concentrate
- 1 tablespoon lemon zest
- 1 (8- ounce) container frozen whipped topping, thawed
- Preheat oven to 375°F.
- Mix together the butter, graham cracker crumbs, sugar, and salt in a large bowl. Press the mixture into the bottom and up the sides of a 9- inch pie plate.
- Bake for 6-7 minutes until lightly golden.
- Cool completely.
- In the bowl of your stand mixer, fitted with the paddle attachment, mix together the cream cheese and condensed milk on medium-low speed until smooth. Add in the lemonade concentrate and zest and mix until smooth. Fold in the whipped topping.
- Spread the mixture into the prepared pie crust.
- Cover with plastic wrap and chill for 6 – 8 hours, or until set.
Store airtight in the refrigerator for up to 3 days.
You can easily make this a Limeade Pie by subbing the lemonade for limeade and lemon zest for lime zest.
Keywords: pie recipe, cookies and cups, lemonade, lemonade pie, icebox pie, no bake pie, pie crust, graham cracker crust