Description
Lemonade Pie is a refreshingly simple, no-bake dessert that’s perfect for warm days. With its creamy texture and bright citrus flavor, this pie is both light and indulgent. Made with just a few ingredients and minimal prep, it’s an ideal treat for picnics, potlucks, or any occasion that calls for a cool and tangy dessert.
Ingredients
1 graham cracker crust (9-inch)
1 can (14 oz) sweetened condensed milk
1 container (8 oz) whipped topping, thawed
1/2 can (6 oz) frozen lemonade concentrate, thawed
1 tablespoon lemon juice (optional for extra tartness)
Lemon zest for garnish (optional)
Instructions
In a large bowl, combine the sweetened condensed milk and thawed lemonade concentrate. Stir until smooth and well blended.
Fold in the whipped topping gently until the mixture is light and creamy. If desired, stir in lemon juice for a more intense flavor.
Pour the filling into the graham cracker crust and smooth the top with a spatula.
Refrigerate for at least 4 hours or until the pie is set. For a firmer texture, freeze for 1–2 hours and then transfer to the fridge until ready to serve.
Garnish with lemon zest or slices just before serving if desired.
Notes
You can use a homemade graham cracker crust if preferred, or switch to a cookie crust like vanilla wafers or shortbread for a twist. For a pink version, substitute with pink lemonade concentrate. This pie can also be made ahead and stored in the freezer for up to a week—just thaw slightly before serving.