No-Bake Lemonade Pie is a delightfully refreshing dessert that’s filled with a creamy lemonade-flavored filling and topped with a light, fluffy whipped topping. It’s not heavy or overly sweet either. I think it’s a perfect summertime or picnic dessert, and if you’re not a lemon fan, feel free to use another flavor of lemonade. It will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place.
When you make a smooth and tangy filling and pair it with a pillowy whipped topping in a graham cracker crust, you get the perfect pie. The addition of a lemon twist just sends it over the top. I’ve really been in the mood for summer to arrive and this dreamy pie reminds me of sunny days and warm evenings. Not a fan of lemon? Don’t worry, it’s still delicious with another flavor.
Kitchen Equipment Needed
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 9-inch pie dish
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) tub whipped topping, thawed
- 3/4 cup frozen lemonade concentrate, thawed
- 1 (9-inch) graham cracker crust
- Lemon slices or zest for garnish (optional)
Directions
- Prepare the Filling:
- In a mixing bowl, combine the sweetened condensed milk and thawed lemonade concentrate. Mix until well combined.
- Fold in the Whipped Topping:
- Gently fold the thawed whipped topping into the lemonade mixture until smooth and fully incorporated.
- Assemble the Pie:
- Pour the lemonade filling into the graham cracker crust, spreading it out evenly with a spatula.
- Chill:
- Refrigerate the pie for at least 4 hours, or until set.
- Serve:
- Garnish with lemon slices or zest if desired. Slice and serve this light and refreshing No-Bake Lemonade Pie at your next summer gathering or whenever you need a taste of sunshine.
Enjoy this easy and delightful dessert that brings a burst of lemony freshness to your table!
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