Lemonade Pie is a refreshing and full of creamy lemon flavor no-bake dessert! This icebox pie takes 15 minutes to mix together and the 6 simple ingredients are piled it into a premade crust, and then ready for the refrigerator or freezer!
This delicious no-bake dessert tastes like sipping on a summer beverage but is served as a summer dessert that you eat with a fork.
Lemon Pie With Frozen Lemonade
This no-bake Lemonade Pie recipe can be made in minutes using cream cheese, sweetened condensed milk, frozen lemonade, and pudding powder to form its fluffy filling and then piling it into a crunchy graham cracker crust.
Sweet and tangy with a silky texture, this easy frozen lemonade pie is perfect to enjoy poolside or as a light dessert after dinner.
I love making this lemonade pie with pudding mix because it thickens the cream cheese lemonade pie filling and gives your frozen lemon pie even more lemony flavor.
So grab a ready-made crust at the grocery and get ready to taste the best bite of a refreshing beverage that tastes cool and creamy from the fridge or icy cold from the freezer.
Other Easy Lemon Recipes
Ingredients
- Cream cheese: I used full fat cream cheese for this lemon pie, but you can cut the calories by using a low fat cream cheese instead.
- Sweetened condensed milk
- Frozen lemonade concentrate
- Pure lemon extract
- Lemon flavored instant pudding mix: I used Jell-o brand but you can use your favorite box.
- Frozen whipped topping or Cool Whip
- Premade graham cracker crust
Substitutions and Additions
- Grab A Garnish: Garnish with an extra dollop of whipped cream, fresh lemon slices, or berries and serve cold or slightly frozen.
- Perfect Your Pie: This recipe is easily adaptable to make it your own. Use a different flavor of pudding mix, or experiment with other fruit flavors.
- Strawberry Lemonade Pie: Substitute frozen strawberry lemonade concentrate for the lemonade concentrate and strawberry instant pudding mix to make a frozen pink lemonade pie.
- Orange Creamsicle Icebox Pie: Substitute frozen orange juice concentrate for the lemonade, add grated orange peel and use orange flavored instant pudding mix.
- Key Lime Pie: Substitute frozen limeade concentrate for lemonade and use lime flavored instant pudding mix.
Recommended Tools
- Mixing bowl
- Measuring tools
- Handheld mixer
- Spatula
How to Make Lemonade Pie
Lemonade Pie recipes are refreshingly cool and creamy for warm weather days. It’s a fun way to enjoy my favorite lemon drink made in food form!
- Make The Filling Mixture: Beat the cream cheese, condensed milk, lemonade concentrate, and lemon extract until smooth. Add the pudding powder and continue to mix until smooth and starting to thicken. Fold in the whipped cream.
Pro Tip: Only use the powder. Do not prepare the instant pudding before adding it in. - Prepare The Pie: Spread the pie filling into the graham cracker crust. Cover and refrigerate for at least 8 hours before serving.
- Serve: Slice and serve. Enjoy!
Tips From Our Recipe Developer
- For an even zestier lemon flavor, you can add 2 teaspoons of fresh lemon zest to the pie filling.
- Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your delicious dessert.
- You can make your own homemade graham cracker crust or use a store-bought premade crust.
- You can make a gluten-free lemonade pie using a gluten-free cookie crust. Make sure to check that all other ingredients are gluten-free.
Storage
- To Store: Store any leftovers covered, in the refrigerator for up to 3 days.
- To Freeze: You can freeze the lemonade pie for up to 2 months. Allow the pie to thaw in the refrigerator, overnight, before serving.
Other Easy Pie Recipes
- Orange Creamsicle Pie
- Layered Jello Pie
- Apple Slab Pie
- Reese’s Peanut Butter Cup Pie
- No-Bake Chocolate Pudding Pie
- Sheet Pan Pie
- Millionaire Pie
- Birthday Pie
- Nutella Pie
Lemonade Pie
Video
Ingredients
- 8 ounce package full fat cream cheese softened
- 14 ounce can sweetened condensed milk
- ½ cup frozen lemonade concentrate thawed
- 1 teaspoon pure lemon extract
- 3.4 ounce box lemon flavored instant pudding mix
- 8 ounce container whipped topping thawed
- 9 ounce premade graham cracker crust
Instructions
- Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese, sweetened condensed milk, thawed lemonade concentrate, and lemon extract for 1½-2 minutes until smooth.
- Lower the mixer speed on low and add the instant lemon pudding mix. Increase the mixer speed to medium and mix for 1-1½ minutes until the mixture is smooth and starting to thicken.
- Fold in the thawed whipped topping.
- Spread the pie filling into the premade graham cracker crust. Cover and refrigerate for at least 8 hours before serving.
Jenn’s Notes
- To Store: Store any leftovers covered, in the refrigerator for up to 3 days.
- To Freeze: You can freeze the lemonade pie for up to 2 months. Allow the pie to thaw in the refrigerator, overnight, before serving.
- For an even zestier lemon flavor, you can add 2 teaspoons of fresh lemon zest to the pie filling.
- Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your delicious dessert.
- You can make your own homemade graham cracker crust or use a store-bought premade crust.
- You can make a gluten-free lemonade pie using a gluten-free cookie crust. Make sure to check that all other ingredients are gluten-free.
Can you keep this in a cooler to travel?
It just needs to kept refrigerated. I would make sure you have ice in the cooler and it keeps pretty cold.
I like this recipe, but I don’t love it! It’s not quite as lemony as my original lemon ice box pie that my family loves and that I loved as a little girl growing up! But the real test will be when my son eats a slice. He loves lemon anything!! So every holiday I make two of my lemon ice box pies. One for him to eat and maybe share with everyone and one for him to take home and eat when the kids are in bed!!
I will make it for Thanksgiving