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Lemonade Pie served with a lemon on top

Lemonade Pie

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  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 10 servings 1x
  • Category: Pie
  • Method: Oven/Refrigerator
  • Cuisine: Dessert


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



  1. Preheat oven to 375°F.
  2. 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.
  3. Bake for 6-7 minutes until lightly golden.
  4. Cool completely.


  1. 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.
  2. Spread the mixture into the prepared pie crust.
  3. 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.


  • Serving Size: 1 slice
  • Calories: 466
  • Sugar: 47 g
  • Sodium: 325.6 mg
  • Fat: 24.1 g
  • Carbohydrates: 56.5 g
  • Protein: 7.6 g
  • Cholesterol: 59.9 mg
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