Lemonade Pie
Keep Summer cool and tasty with a bright and easy-to-make Lemonade Pie! This no-bake pie is bursting with sweet lemon and is so refreshing!
Why We Love No Bake Lemonade Pie
- No-bake Lemonade Pie is cold, sweet, and refreshing- just like drinking a big ol’ glass of lemonade on a hot day!
- Get this pie ready to pop in the freezer in minutes using simple ingredients like a graham cracker crust, lemon pudding, milk, lemonade concentrate, and Cool Whip! The hard part is waiting to eat it!
- Lemonade icebox pie has an incredible texture- it’s lemony soft and creamy, which makes it so hard to stop eating!
- This lemonade pie recipe is the perfect make-ahead dish for every summer potluck and party and easy enough to make that you can keep a few stashed in your freezer!
Ingredients You’ll Need to Make Lemonade No Bake Pie
MILK: To make this pie you will need whole milk but you can also use 2%, if that is what you have on hand.
PUDDING: Pick up a couple of boxes of instant lemon pudding mix. Make sure the boxes say instant and not cook and serve.
JUICE: Pump up the delicious lemon flavor of this pie with lemonade concentrate. Set the concentrate out ahead of time to thaw for easy mixing. You can find these cans of juice concentrate in the frozen food section of the grocery store.
LEMON: Grab a lemon to zest for a real lemon punch!
WHIPPED TOPPING: You will need a tub of whipped topping to make this pie. You can also make homemade whipped cream if you prefer.
CRUST: Purchase a pre-made graham cracker crust for this pie.
GARNISH: The garnish is optional, so if you’d like to, add more whipped cream and lemon slices to the top of the pie before serving.
How to Make Lemonade Pie
Jump to RecipeSTEP 1 In a large bowl, whisk together the milk, lemon pudding mix, and lemonade concentrate for 2-3 minutes until thick.
STEP 2 Fold in the lemon zest and whipped topping.
STEP 3 Spoon the filling into the graham cracker crust and smooth evenly. Refrigerate for at least 8 hours, or overnight for the best results.
STEP 4 You can serve this pretty no-bake lemonade pie as is or garnish it with whipped cream on top and lemon slices!
Tips & Tricks
- Have more fun with summer flavors by making a strawberry lemonade pie! Substitute one packet of strawberry jello for one packet of lemon pudding for a flavorful pink pie! Once set, top the pie with whipped cream and lemon slices.
- Speaking of summer flavors, who doesn’t love pink lemonade?!? Substitute pink lemonade frozen concentrate for the lemonade concentrate for a pink sweet-tart pie everyone will love! Garnish this pie with the same whipped cream and lemon slices as well.
- If you have a favorite graham cracker crust recipe feel free to use that in this recipe. Using a pre-made crust is easy and great but go with a homemade recipe if you’d like.
- You can also use homemade whipped cream instead of Cool Whip when making this lemonade icebox pie. Whip 8 ounces of heavy whipping cream and 2 tablespoons of powdered sugar until stiff peaks form and then fold it into the pie filling as directed.
- The filling is soft and will lose its shape if left out too long so be sure to keep this pie refrigerated. Keep leftovers covered and refrigerated for up to 3 days or cover tightly and freeze for up to 2 months. Allow the pie to thaw in the fridge before serving if desired. It cuts easiest when still frozen.
Lemonade Pie Recipe FAQ
What is lemon pie filling made of?
Most lemon pies are made with a filling of cooked lemon juice, eggs, cornstarch, and sugar. The lemon mixture will thicken while cooking, which takes a little time and a lot of stirring! This simple lemonade pie, on the other hand, is easily whipped up with a little milk, pudding, lemon concentrate, and whipped topping.
This lemonade pie is also a no-bake pie, which means no time spent stirring over a hot burner or turning on the oven, which is pretty great for making summertime treats!
What’s the difference between lemon icebox pie and lemon meringue?
There are a few major differences between the two, from baking to ingredients to the topping. The no-bake icebox pie in this recipe uses a pre-made graham cracker crust, while a lemon meringue is made with a traditional pie crust that is briefly baked before the filling is added.
Secondly, lemon meringue filling is made on the stovetop, where constant stirring is needed until the filling thickens to the correct consistency. Lemonade pie filling is much simpler, as a few quick stirs and a little folding are all you need to do.
Lastly, lemonade pie can be topped with whipped cream or left as is. Meringue pies, on the other hand, require a special egg white topping (called a meringue, go figure) that is baked with the pie.
How many ounces is a small can of frozen lemonade?
The can of frozen juice concentrate sold in grocery stores is typically 16 ounces. For this lemonade pie, you will only need 8 ounces (AKA half the can). You can either make a small pitcher of lemonade with the leftover concentrate or double the rest of the pie ingredients to make two pies!
Another fun idea is to pour the lemonade concentrate into an ice cube tray to freeze and use them as ice cubes in glasses of lemonade or other lemon drinks to keep the delicious flavor as the ice cubes melt.
Other Recipes You May Like
- No Bake Cheesecake
- Coconut Icebox Cake
- Oreo Ice Cream Sandwich Cake
- No Bake Chocolate Cheesecake Bars
- No Bake Orange Ice Box Cake
Lemonade Pie
Equipment
Ingredients
- 2 cups whole milk cold
- 6.8 ounces instant lemon pudding mix (2 small boxes)
- ½ cup frozen lemonade concentrate thawed
- 8 ounces Cool Whip thawed
- 1 tablespoon lemon zest (about 1 lemon)
- 1 9-inch prepared graham cracker pie crust (store-bought or homemade)
- Whipped cream for garnish
- Lemon slices for garnish
Instructions
- In a large mixing bowl, whisk together the milk, lemon pudding mix, and lemonade concentrate until thickened, about 2-3 minutes. (Whisk immediately once the lemonade is added to the milk to prevent curdling.)
- Fold in the Cool Whip and lemon zest with a rubber spatula until evenly combined.
- Pour the lemon filling into the pie crust and spread into an even layer.
- Chill for at least 8 hours or until set.
- Remove from the fridge and add swirls of whipped cream around the edge of the pie. Cut into 8 slices and garnish with half lemon slices if desired.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.