Creamy, citrusy, and cool, Lemonade Pie is the no-bake dessert that brings summer to your fork with every silky, refreshing bite. It’s an effortless treat that tastes anything but basic.
With just five ingredients and no oven time, this crowd-pleaser comes together in minutes and chills into a light, tangy dream. A graham cracker crust cradles a fluffy lemon filling that’s sweet, tart, and irresistibly smooth.
Star Ingredients That Make Lemonade Pie Shine
- Cream cheese – Adds richness and just the right amount of tang to balance the lemon flavor.
- Sweetened condensed milk – Brings creamy sweetness and helps the filling set perfectly.
- Frozen lemonade concentrate – Delivers bold citrus flavor and the signature lemony zing.
- Whipped topping – Provides the airy texture that makes the filling light and mousse-like.
- Graham cracker crust – The sweet, buttery base that offers crunch and complements the creamy filling.
How to Make Lemonade Pie: A Cool & Easy Delight
Start by whipping softened cream cheese until smooth, creating the creamy base for your filling.
Blend in the sweetened condensed milk, then slowly mix in the thawed lemonade concentrate for a citrus burst.
Fold in the fluffy whipped topping until the mixture is smooth with no streaks.
Pour the mixture into a graham cracker crust, smooth the top, cover, and chill overnight until fully set.
Tips & Twists to Elevate Your Pie Game
For a firmer, icebox-style texture, pop the pie in the freezer for an hour before serving—especially refreshing on a hot day. A homemade graham crust can be used, just make sure it’s in a 10-inch dish to hold the generous filling. To switch things up, swap the lemonade concentrate with limeade, orange, or raspberry lemonade for a fun twist on flavor.
Add a decorative touch by garnishing with fresh lemon slices, zest, or a sprinkle of crushed graham crackers right before serving. If you prefer a tangier bite, use slightly less whipped topping for a more lemon-forward profile.
Keeping It Fresh: Storing Leftovers
Lemonade Pie stores beautifully in the fridge for up to a week, covered tightly to keep the filling fresh and smooth. For longer storage, freeze slices or the whole pie for up to three months. Serve it straight from the freezer for a cool, semi-frozen dessert that’s perfect for sunny days or last-minute guests.
Lemonade Cream Cheese Pie
Ingredients
- 14 oz can sweetened condensed milk
- 6 oz frozen lemonade concentrate thawed
- 9 oz store-bought graham cracker crust larger size with 2 extra servings
- 8 oz container whipped topping thawed (e.g., Cool Whip)
- 4 oz cream cheese half a standard block, softened to room temperature
Instructions
- Beat the softened cream cheese in a large mixing bowl using an electric hand mixer until completely smooth and lump-free. Add the sweetened condensed milk and blend thoroughly, scraping down the sides of the bowl as necessary to maintain a uniform texture. Mix in the thawed lemonade concentrate until the mixture is fully integrated. Incorporate the whipped topping into the mixture and continue mixing until the filling is silky and consistent without streaks. Transfer the prepared filling into the graham cracker crust, smoothing the top evenly. Cover the pie and refrigerate for a minimum of 8 hours or overnight until fully set.
