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This no-bake lemonade pie is cold, creamy, and packed with bright lemon flavor from the very first bite. It takes about 15 minutes to put together, uses a premade graham cracker crust, and chills overnight while you do absolutely nothing. It tastes exactly like a glass of cold lemonade, just in pie form. This is the kind of dessert you bring to a summer cookout and get asked about for the rest of the season.
I have been making this lemonade pie every Memorial Day for the past five years, and at this point my family would probably riot if I showed up without it. I have cracked the code on what makes it work every single time. The biggest lesson I learned the hard way: do not skip letting your cream cheese come fully to room temperature. I rushed it once and ended up with a lumpy batter that no amount of mixing could save. Now I set it out at least an hour before I start, and the filling comes out perfectly smooth every time.
Using both frozen lemonade concentrate AND pure lemon extract is also key, that combination gives you a layered, bright lemon flavor that tastes like the real thing instead of just sweet.
The filling is pale yellow, smooth, and velvety. It slices cleanly, holds its shape beautifully on the plate, and looks way more impressive than the 15 minutes it took you to make.
Ten stars. Making another for my neighbor
If you are a fan of simple, citrusy treats, you should also try my no-bake Lemon Lasagna or my easy layered Lemon Lush Dessert.
Key Ingredients and Why They Work
- Full Fat Cream Cheese: This is the backbone of the filling. Full-fat gives you the richest, creamiest texture and helps the pie hold a clean slice. Make sure it is fully at room temperature – this is not optional. Cold cream cheese will leave you with lumps that no amount of mixing will fix.
- Sweetened Condensed Milk: This sweetens and binds the filling without adding extra liquid. Do not swap it for evaporated milk, they are not the same thing.
- Frozen Lemonade Concentrate, thawed: This is where the lemon flavor lives. Use a quality brand like Minute Maid. Do not swap in regular lemonade, it does not have enough punch to flavor the whole pie.
- Pure lemon extract: One teaspoon amplifies the lemon flavor without adding extra liquid. This is what pushes the pie from mildly lemon to bright and tangy.
- Lemon instant pudding mix, dry : Add the dry powder straight in – do not prepare it first. It thickens the filling and adds another hit of lemon. This is the step most versions of this recipe skip, and it is why this pie slices so cleanly.
- Whipped topping, thawed: Fold it in gently. This is what keeps the filling light and airy instead of dense. You can also use my Homemade Whipped Cream if you prefer.
See the recipe card for full information on ingredients and quantities.
How to Make Lemonade Pie
Step 1: Beat the base ingredients
In a medium-sized mixing bowl, use a handheld mixer on medium-high speed to beat the cream cheese, sweetened condensed milk, thawed lemonade concentrate, and lemon extract. Mix for 1 1/2 to 2 minutes until the mixture is completely smooth.
Step 2: Thicken with pudding mix
Lower your mixer speed to low and add the instant lemon pudding mix. Increase the mixer speed to medium and mix for 1 to 1 1/2 minutes until the mixture is smooth and starting to visibly thicken.
Step 3: Fold in the whipped topping
Grab a spatula and gently fold in the thawed whipped topping. Be careful not to over-stir; you want to keep the filling as light and fluffy as possible.
Step 4: Fill the crust and chill
Spread your pie filling evenly into the premade graham cracker crust. Cover the pie and refrigerate it for at least 8 hours to ensure it sets up firmly before serving.
Storage Tips
- Refrigerator: Cover the pie and store it for up to 3 days. Use the plastic dome trick from the tips section and you are all set.
- Freezer: Wrap the pie tightly and freeze for up to 2 months. When you are ready to serve, move it to the refrigerator and let it thaw overnight. Do not thaw at room temperature or the filling can get too soft.
More Easy No-Bake Desserts You May Enjoy
If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Lemonade Pie
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.
I just made it. It looks good and it was so easy. That’s what I need is 3 or less ingredients in my recipes!
So glad you enjoyed it Thanks so much for the feedback
very easy to make! Refreshing for summer.
Could serve as pudding w/o crust or use graham crackers/cookies as dippers.
Love lemon pie
awesome 👍😎 love 💕😘 this thanks for sharing
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