Description
No-Bake Lemonade Pie is a refreshing, creamy dessert perfect for warm weather. This easy-to-make pie combines a buttery graham cracker crust with a tangy lemonade-flavored filling made from sweetened condensed milk, frozen lemonade concentrate, and whipped topping. It requires no baking and chills to a firm, velvety texture, making it an effortless treat to prepare ahead of time.
Ingredients
Scale
Pie Crust
- 1 (9-inch) graham cracker pie crust
Filling
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) container frozen whipped topping, thawed
- 3/4 cup frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest (optional)
Garnish (Optional)
- Whipped cream
- Lemon slices
Instructions
- Prepare the Filling: In a large bowl, whisk together the sweetened condensed milk and thawed lemonade concentrate until smooth and fully combined. This ensures the flavors blend well for a consistent tart and sweet base.
- Incorporate Whipped Topping: Gently fold in the thawed whipped topping and lemon zest (if using) to the lemon mixture. Folding gently maintains the light and airy texture of the filling.
- Fill the Crust: Spoon the creamy filling into the graham cracker crust, smoothing the top with a spatula for an even layer.
- Chill the Pie: Cover the pie and refrigerate for at least 4 hours, or until the filling is firm and set. This chilling time is crucial for the pie to fully develop its texture.
- Garnish and Serve: Before serving, optionally garnish with whipped cream and lemon slices for an extra touch of flair and flavor. Slice and enjoy the pie chilled for the best taste and texture.
Notes
- For a stronger lemon flavor, add a tablespoon of fresh lemon juice to the filling mixture.
- This pie can be made 1–2 days in advance and kept refrigerated to save time.
- For a frozen version, freeze the pie and thaw slightly before serving to enjoy a refreshing frozen treat.
