Lemonade pie is one of my favorite no-bake desserts because it is creamy, bright, and incredibly refreshing. I love how the sweet and tangy lemon flavor blends with the fluffy filling and crisp graham cracker crust to create a chilled treat that feels perfect for spring and summer gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces full fat cream cheese, softened
14 ounces sweetened condensed milk
½ cup frozen lemonade concentrate, thawed
1 teaspoon pure lemon extract
3.4 ounces lemon flavored instant pudding mix
8 ounces whipped topping, thawed
9 ounces premade graham cracker crust
Directions
I start by adding the softened cream cheese, sweetened condensed milk, thawed lemonade concentrate, and lemon extract to a medium mixing bowl. Using a handheld mixer on medium-high speed, I beat everything together for about 1½ to 2 minutes until the mixture is completely smooth.
Next, I lower the mixer speed to low and add the instant lemon pudding mix. Then I increase the speed to medium and continue mixing for another 1 to 1½ minutes until the filling becomes smooth and starts to thicken.
After that, I gently fold in the thawed whipped topping. I take my time with this step so the filling stays light and fluffy.
Once the filling is ready, I spread it evenly into the premade graham cracker crust. I cover the pie and refrigerate it for at least 8 hours so it has enough time to fully set before slicing and serving.
Servings and timing
I get 8 servings from this recipe.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 495 minutes
Calories: 420 kcal per serving
Variations
I like to switch this pie up in a few simple ways depending on the occasion. I sometimes add a little fresh lemon zest for even more citrus flavor. For a slightly different texture, I top the finished pie with extra whipped topping and thin lemon slices before serving. I also like to use a vanilla wafer crust or shortbread crust when I want a different twist from the classic graham cracker base. For a brighter flavor, I occasionally mix in a small amount of fresh lemon juice, though I keep it balanced so the filling still sets well.
Storage/Reheating
I store lemonade pie covered in the refrigerator for up to 4 days. Since this is a chilled no-bake dessert, I do not reheat it. I serve it straight from the refrigerator for the best texture and flavor. If I want to keep it longer, I freeze it tightly wrapped for up to 1 month and let it thaw in the refrigerator before serving.
FAQs
Can I make lemonade pie ahead of time?
Yes, I actually prefer making it ahead of time. I find that chilling it overnight gives the pie the best texture and helps it slice more cleanly.
Can I use homemade whipped cream instead of whipped topping?
Yes, I can use homemade whipped cream, but I make sure it is whipped to stiff peaks so the filling stays light and stable.
Does this pie need to be baked?
No, this pie is completely no-bake. I only need to mix the filling, spread it into the crust, and chill it until set.
Can I use a homemade graham cracker crust?
Yes, I can absolutely use a homemade crust instead of a premade one. I just make sure it is firm and ready before adding the filling.
How do I know when the pie is fully set?
I know the pie is ready when the filling feels firm and holds its shape when sliced. I usually give it at least 8 hours in the refrigerator for the best results.
Conclusion
Lemonade pie is a simple dessert that delivers a wonderfully creamy texture and a fresh lemon flavor in every bite. I love how easy it is to prepare, and I especially appreciate that it can be made ahead for stress-free serving. Whether I make it for a summer gathering, a holiday table, or a casual weekend treat, this pie always feels cool, light, and satisfying.
📖 Recipe:
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Lemonade Pie
- Total Time: 495 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This no-bake lemonade pie is creamy, tangy, and refreshingly light with a smooth lemon filling and crisp graham cracker crust. Perfect for warm days and easy make-ahead desserts.
Ingredients
8 ounces full fat cream cheese, softened
14 ounces sweetened condensed milk
1/2 cup frozen lemonade concentrate, thawed
1 teaspoon pure lemon extract
3.4 ounces lemon flavored instant pudding mix
8 ounces whipped topping, thawed
9 ounces premade graham cracker crust
Instructions
- In a medium mixing bowl, beat the softened cream cheese, sweetened condensed milk, thawed lemonade concentrate, and lemon extract on medium-high speed for 1 1/2 to 2 minutes until smooth.
- Reduce mixer speed to low and add the lemon pudding mix. Increase speed to medium and mix for another 1 to 1 1/2 minutes until the filling thickens.
- Gently fold in the whipped topping until fully incorporated and light in texture.
- Spread the filling evenly into the graham cracker crust.
- Cover and refrigerate for at least 8 hours until fully set before slicing and serving.
Notes
Add fresh lemon zest for extra citrus flavor.
Top with additional whipped topping and lemon slices before serving.
Substitute graham crust with vanilla wafer or shortbread crust if desired.
Store covered in the refrigerator for up to 4 days.
Freeze tightly wrapped for up to 1 month and thaw in the refrigerator before serving.
Ensure homemade whipped cream is whipped to stiff peaks if substituting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
