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!

Course Dessert

Cuisine American

Prep Time 10

Chilling Time 8

Total Time 8 10

Servings slices

Calories 319kcal

Author Julie Kotzbach

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

Cover and store any leftovers in the fridge for up to 3 days. Freeze the whole pie or slices for up to 2 months. Thaw in the fridge overnight or serve frozen.

Nutrition