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Lemonade Pie

Light, sweet, tangy, and easy-to-make is how to describe this Lemonade Pie.  It's the perfect summer dessert!  
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 2 pies
Author: Stacey Little | Southern Bite


  • 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) 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 dense or even 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!)