Description
Enjoy a refreshing, no-bake Sweet & Tangy Lemonade Pie with a perfect balance of creamy and citrusy flavors. Quick to make with minimal ingredients—ideal for summer gatherings!
Ingredients
Scale
- 1 (6-ounce) pre-made graham cracker crust
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) container whipped topping (such as Cool Whip), thawed
- 1/2 cup frozen lemonade concentrate, thawed
- Lemon slices and whipped cream for garnish (optional)
Instructions
- In a large mixing bowl, whisk together the sweetened condensed milk and lemonade concentrate until well combined.
- Gently fold in the whipped topping until fully incorporated, ensuring a light and airy texture.
- Pour the mixture into the graham cracker crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or until the pie is set.
- Garnish with lemon slices and whipped cream before serving, if desired.
Notes
- Store leftovers in the refrigerator, covered, for up to 3 days.
- Freeze for up to 2 months; let sit at room temperature for 15 minutes before slicing.
- For a firmer texture, reduce lemonade concentrate slightly or freeze before serving.
- Use homemade whipped cream instead of Cool Whip for a fresh alternative.
- Prep Time: 5 minutes
- Category: dessert
- Method: no bake
- Cuisine: American
Keywords: Lemonade pie, no-bake dessert, summer pie, easy lemon pie, quick dessert