Description
This 4 Ingredient No Bake Lemonade Pie is a refreshing and simple dessert that’s perfect for warm days. Made with heavy cream, sweetened condensed milk, and lemonade concentrate, it comes together quickly and requires no baking. The creamy, tangy filling is set in a premade graham cracker crust and frozen until firm, making it an easy and delicious treat to enjoy anytime.
Ingredients
Scale
Pie Filling
- 1 1/2 cups (12 fl oz / 355 ml) heavy cream
- 1 (14 oz) can sweetened full fat condensed milk
- 3/4 cup (6 fl oz / 177 ml) frozen lemonade concentrate, thawed
Pie Crust
- 1 (10-inch) premade graham cracker pie crust
Instructions
- Whip the heavy cream: Add the heavy cream to a large mixing bowl and beat at high speed with a mixer until stiff peaks form. Set aside the whipped cream for the next step.
- Mix condensed milk and lemonade: In another large bowl, whisk together the sweetened condensed milk and thawed lemonade concentrate until evenly combined and smooth.
- Fold whipped cream into lemonade mixture: Using a spatula, gently fold the whipped heavy cream into the lemonade and condensed milk mixture. Add the whipped cream in three batches to prevent overmixing. Fold carefully until the mixture is fully incorporated but still thick and airy.
- Assemble the pie: Pour the prepared filling into the premade graham cracker pie crust. Use a spatula to spread the filling evenly across the crust.
- Freeze to set: Place the pie into the freezer and let it freeze for several hours until firm. Keep the pie frozen until ready to serve.
- Serve: Use a large sharp knife to slice the frozen pie. For best texture and flavor, serve the pie while still frozen.
Notes
- Do not overmix when folding the whipped cream to maintain a light, airy texture.
- The pie is best served frozen for a refreshing, cool dessert.
- You can substitute the lemonade concentrate with a lime or orange concentrate for different citrus flavors.
- If you prefer a sweeter pie, add a little extra condensed milk.
- Allow the pie to thaw slightly at room temperature for a few minutes before slicing if it’s too hard to cut.
