Lemonade pie is a refreshing no bake dessert filled with light, sweet, and tangy flavors. It’s the perfect, easy dessert for hot summer days!
This No-Bake Lemonade Pie is a summer staple at our house and has been since I was little. It’s so easy, super quick, and tastes amazing. It truly is the perfect pie for those summer days in central Alabama when it’s hotter than H-E double hockey sticks.
It’s just what the doctor ordered for a sweet tooth on those days where it’s hotter than a blister bug in a pepper patch… or hotter than $2 pistol… or as hot as pig snot… or burning slap up… or hotter than Hell and half of Georgia… or hotter than blue blazes… okay you get the point! We love our expressions down here.
What is No-Bake Lemonade Pie?
As the name states, No-Bake Lemonade Pie is an easy, quick, and refreshing dessert that requires absolutely no baking. Similar to a lemonade icebox pie, ingredients for this easy lemon pie recipe typically feature lemon juice from lemonade concentrate, sweetened condensed milk, whipped topping (or cool whip), and a homemade or pre-made pie crust.
Generally, the first two ingredients are mixed together in a large bowl followed by folding in the whipped topping. The creamy filling mixture is then poured into a pie crust made of graham crackers and chilled in the refrigerator until set.
No-Bake Lemonade Pie is generally served cold during the hot summer months as a light dessert that is both easy to make and brimming with zesty, lemon flavor. This delicious dessert is perfect for lemon lovers!
How should you store No-Bake Lemonade Pie?
No-Bake Lemonade Pie should be stored in an airtight container or wrapped tightly with plastic wrap. I do not recommend leaving this pie out on the counter for hours at a time. The pie can become loose and watery and the crust become soggy.
You should place the pie back in the refrigerator after serving where it can be kept, tightly wrapped, for up to three days.
Can I use a premade crust for No-Bake Lemonade Pie?
Absolutely, you can! You will never catch me objecting to the convenience of a ready-made pie crust. I do have instructions below for how you can make a homemade graham cracker pie crust, but if you don’t have the time or desire to try that out, get you a store-bought graham cracker crust and don’t think another thing about it.
Homemade crust or not, this is always a delicious lemon dessert.
- 3 (8-ounce) containers frozen whipped topping, thawed (like Cool Whip)
- 2 (14-ounce) cans sweetened condensed milk
- 1 (12-ounce) can frozen lemonade concentrate
- 2 (6-ounce) or (9-inch deep dish) prepared graham crackers crusts
- In a very large bowl, stir sweetened condensed milk into thawed whipped topping. (Do this by hand, DO NOT use a mixer – an electric mixer can cause the whipped topping to fall which will result in a runny pie.)
- Next, fold in lemonade concentrate.
- Divide the filling between the two pie crusts and chill for at least 3 hours, but preferably overnight. (Trust me, it’s going to be A LOT of pie filling, but keep piling it on there. If it’s impossible to fit it all in there, just be excited that you’ve made yourself a little snack with what’s leftover!)
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.