No bake lemonade pie is a creamy, refreshing dessert that tastes like a slice of summer sunshine. This vintage treat is nostalgic, simple to prepare, and always a crowd-pleaser.
Nothing cools you down on a hot day like lemonade, and this pie captures that bright, tart flavor in a luscious, no-bake dessert. The filling combines thawed frozen lemonade concentrate, sweetened condensed milk, and light whipped topping folded together until silky smooth, then poured into a graham cracker crust for an easy, irresistible finish.
What does lemonade pie taste like?
The pie tastes like a creamy, soft-serve version of classic lemonade: bright citrus notes balanced by the rich sweetness of condensed milk and a light, airy texture from the whipped topping. If you enjoy creamy lemon drinks or frozen lemon treats, this pie will be a hit.
Ingredients
To make this recipe you will need:
- 2 9-inch graham cracker pie crusts, chilled — store-bought or homemade
- 1 (15 oz) can sweetened condensed milk
- 1 can frozen lemonade concentrate, thawed
- 1 (9 oz) container thawed whipped topping (such as Cool Whip)
- Optional garnish: whipped cream and fresh lemon slices
How to make
This no-bake lemonade pie is quick and straightforward.
1. In a medium mixing bowl, whisk together the sweetened condensed milk and the thawed lemonade concentrate until fully combined.
2. Gently fold in the whipped topping until the mixture is smooth and creamy.
3. Divide the filling evenly between the two chilled crusts, spreading with a spatula if needed to smooth the surface.
4. Refrigerate the pies for at least 12 hours so they set properly.
5. Before serving, pipe or spoon dollops of whipped cream around the edge and top with fresh lemon slices for a bright, attractive finish. Serve chilled.
Storing leftovers
Store leftover pie, covered, in the refrigerator for up to 4 days. Keep it chilled until ready to serve, as it softens quickly at room temperature.
Tips and tricks
- Plan ahead: the pie needs about 12 hours in the refrigerator to set, so prepare it the night before serving.
- Keep the pie refrigerated until serving because it thaws quickly.
- The garnish is optional but adds a lovely presentation—simple lemon slices and whipped cream are all you need.
Other no-bake desserts
No bake lemonade pie is a bright, creamy dessert perfect for summer gatherings. If you love easy no-bake sweets, try other chilled pies and cheesecakes that use similar simple ingredients and minimal hands-on time.
No Bake Lemonade Pie
Ingredients
- 2 9 inch graham cracker crumb pie crust, chilled
- 1 15 oz can sweetened condensed milk
- 1 can frozen lemonade concentrate, thawed
- 1 9 oz container whipped topping, thawed
- whipped cream (optional)
- fresh sliced lemon, for garnish
Instructions
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In a medium mixing bowl, whisk together the condensed milk and the lemonade until evenly incorporated.
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Fold in the whipped topping until the mixture is smooth and creamy.
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Remove the chilled crusts and fill each with half of the lemonade filling. Smooth the filling if needed. Refrigerate the pies for at least 12 hours, or until set.
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If desired, pipe dollops of whipped cream around the edge and top with lemon slices. Serve immediately.
Notes
- This pie needs about 12 hours in the fridge to set, so make it the night before serving.
- Keep the pie refrigerated until ready to serve because it softens quickly at room temperature.
- Garnish is optional but enhances presentation and freshness.
Nutrition
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Carbohydrates: 60g
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Protein: 3g