Name: Lemonade Pie
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1 (9-inch) graham cracker crust; 1 (14-ounce) can sweetened condensed milk; 1 (6-ounce) can frozen lemonade concentrate, thawed; 1 (8-ounce) tub whipped topping (like Cool Whip), thawed

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A light, creamy no-bake dessert that bursts with the fresh, tangy flavor of lemon, this Lemonade Pie is my go-to treat when I want something easy and refreshing. It’s the kind of dessert that tastes like summer in every bite and takes almost no effort to pull together—ideal for warm days, potlucks, or spontaneous cravings.

Lemonade Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (9-inch) graham cracker crust

1 (14-ounce) can sweetened condensed milk

1 (6-ounce) can frozen lemonade concentrate, thawed

1 (8-ounce) tub whipped topping (like Cool Whip), thawed

Directions

I start by whisking together the sweetened condensed milk and thawed lemonade concentrate in a large bowl until the mixture is completely smooth.

Then I gently fold in the whipped topping until everything is fully combined and creamy.

I pour the filling into the graham cracker crust and smooth the top with a spatula.

I cover the pie and let it chill in the refrigerator for at least 4 hours, or until it’s fully set.

Once it’s nice and firm, I slice it up and serve it chilled for a cool, refreshing treat.

Servings and timing

This pie makes 8 servings.

Prep Time: 10 minutes

Chill Time: 4 hours

Total Time: 4 hours 10 minutes

Variations

I like to play around with this pie by swapping the lemonade for other frozen juice concentrates like pink lemonade, limeade, or even orange. For a twist, I sometimes add a layer of fresh berries on top or mix crushed berries into the filling. Using a chocolate or shortbread crust also adds a fun new flavor dimension.

Storage/Reheating

I store leftovers in the refrigerator covered with plastic wrap or in an airtight container. It keeps well for up to 5 days. If I want to freeze it for later, I wrap it tightly and store it for up to a month—just make sure to let it thaw in the fridge for a few hours before serving. There’s no reheating needed since it’s a chilled dessert.

FAQs

Can I use fresh lemon juice instead of lemonade concentrate?

I stick with lemonade concentrate because it gives a strong, tangy flavor and the right texture. Fresh lemon juice might make the filling too runny.

Can I make this pie ahead of time?

Yes, I often make it a day in advance. It actually sets even better overnight in the fridge.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. I’ve used homemade whipped cream in place of whipped topping—it works well but the pie might be slightly less firm, so I chill it a bit longer.

Is this pie too sweet?

The sweetness is balanced by the tart lemonade. If I want it less sweet, I use less condensed milk or choose a less sugary whipped topping.

Can I make this pie gluten-free?

Yes, I just use a gluten-free graham cracker crust. The rest of the ingredients are naturally gluten-free.

Conclusion

Lemonade Pie is one of those recipes I keep in my back pocket for any warm-weather occasion—or whenever I’m craving something light and lemony. It’s easy to make, always a crowd-pleaser, and endlessly customizable. Whether I’m bringing it to a barbecue or enjoying a slice after dinner, it’s a dessert that never fails to hit the spot.

Recipe:

Lemonade Pie

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Author: Cheryl
Total Time: 4 hours 10 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

A light, creamy no-bake dessert bursting with tangy lemon flavor. This refreshing Lemonade Pie is easy to make with just four ingredients and is perfect for warm days, potlucks, or spontaneous cravings.

Ingredients

1 (9-inch) graham cracker crust

1 (14-ounce) can sweetened condensed milk

1 (6-ounce) can frozen lemonade concentrate, thawed

1 (8-ounce) tub whipped topping (like Cool Whip), thawed

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Instructions

In a large bowl, whisk together the sweetened condensed milk and thawed lemonade concentrate until smooth.
Gently fold in the whipped topping until fully combined and creamy.
Pour the mixture into the graham cracker crust and smooth the top with a spatula.
Cover the pie and refrigerate for at least 4 hours, or until set.
Once firm, slice and serve chilled.