Go Back

No-Bake Lemonade Pie

A refreshing and creamy No-Bake Lemonade Pie that captures the essence of summer in every bite, perfect for picnics and family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the crust
  • 2.5 cups graham cracker crumbs Use for the base of the pie.
  • 1/3 cup sugar
  • 2/3 cup butter, melted Used to bind the crust.
  • 1 pre-made 9-inch graham cracker crust Optional, can use homemade crust.
For the filling
  • 1 can (5 oz) evaporated milk
  • 1 box (3.4 oz) instant lemon pudding mix Provides thickness and flavor.
  • 2 packages (8 oz) cream cheese Should be softened for mixing.
  • 3/4 cup frozen lemonade concentrate Thaw before using.

Method
 

Preparation
  1. In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until you achieve a crumbly texture.
  2. Firmly press the mixture into a deep-dish pie plate, covering both the bottom and sides.
  3. In another bowl, whisk together the evaporated milk and lemon pudding mix for about 2 minutes until thickened.
  4. In a separate bowl, beat the cream cheese until it's light and fluffy—around 3 minutes.
  5. Gradually incorporate the lemonade concentrate and pudding mixture into the cream cheese until smooth and creamy.
  6. Spoon the luscious filling into the cooled crust and smooth the top until it's beautifully even.
  7. Refrigerate the pie for at least 4 hours before serving.
Serving
  1. Serve chilled, optionally garnished with whipped cream or fresh lemon slices.

Notes

Store any uneaten pie in the refrigerator for up to three days. For longer storage, you can freeze slices for up to one month.