Description
This refreshing lemonade pie is the perfect no-bake dessert for sunny days. With its tangy lemon flavor, creamy texture, and graham cracker crust, it’s a delightful treat that’s simple to make and always a crowd-pleaser.
Ingredients
Units
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup frozen lemonade concentrate, thawed
- 8 oz whipped topping (like Cool Whip), thawed
Instructions
- Prepare the crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Place in the freezer to set while you prepare the filling.
- Make the filling:
- In a large mixing bowl, whisk together the sweetened condensed milk and lemonade concentrate until smooth.
- Gently fold in the whipped topping until fully combined.
- Assemble the pie:
- Pour the filling into the prepared crust and spread evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Serve:
- Slice and serve chilled. Optionally, garnish with lemon slices or whipped cream for extra flair.
Notes
- For a stronger lemon flavor, add 1–2 teaspoons of freshly grated lemon zest to the filling.
- Use a store-bought graham cracker crust to save time.
- The pie can be frozen for a firmer texture and served as an icebox dessert.