Lemonade Pie

No-bake Lemonade Pie is a creamy, sweet and tangy dessert that tastes just like sipping on a refreshing summer drink. This easy recipe piles a fluffy filling inside a premade crust and is ready to pop in the fridge or freezer in 15 minutes!

If you love lemon and want some more lemon desserts you should try my Lemon Pretzel Dessert and my Lemon Truffles.

What Is Lemonade Pie?

Lemonade Pie is the ultimate chilled treat that combines the taste of tart lemon, a lick of refreshing ice cream (even though it doesn’t contain ice cream), and the convenience of a no-cook, creamy cheesecake all at once! With a silky smooth filling piled high in a premade graham cracker crust, this lemonade dessert is not only delicious but a breeze to whip up. 

This lemonade icebox pie is a summer staple, whether you enjoy it cool from the fridge or icy cold from the freezer. Forget the straw—this treat is best served with a fork! It’s perfect poolside or as a light, refreshing dessert after dinner.

Ingredients for the Best Lemonade Pie

• Cream cheese: I used full fat cream cheese for this lemon pie recipe, but you can cut the calories by using a low fat cream cheese instead. Just make sure the cream cheese is at room temperature so you don’t end up with lumps in the mixture.
• Sweetened condensed milk
• Frozen lemonade concentrate: For a fresher, more natural citrus flavor, you can use lemon juice in place of lemonade concentrate. Just be sure to adjust the amount to suit your taste, as fresh lemon juice might be less sweet than lemonade concentrate. For a pretty pink color, pink lemonade concentrate has a slightly sweeter, fruitier flavor with the same refreshing citrus kick.
• 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: You can make your own Homemade Whipped Cream from heavy cream and powdered sugar.
• Graham cracker crust: You can make your own homemade graham cracker pie crust or use a store-bought graham cracker crust. 

See the recipe card for full information on ingredients and quantities.

How to Make Lemonade Pie: Step-by-Step Guide

1. Make the Filling Mixture: In a large bowl, beat the cream cheese, condensed milk, lemonade concentrate, and lemon extract using a hand mixer until smooth. Add the pudding powder and continue to mix until smooth and starting to thicken. Fold in the whipped cream.
2. Prepare the Pie: Spread the pie filling into the prepared graham cracker crust. Cover and refrigerate for at least 8 hours before serving.
3. Serve: Slice and serve. Enjoy!

Best Crust Options for Lemonade Pie

When it comes to Lemonade Pies, the crust plays a big role in balancing the creamy, tangy filling. Here are some top options to consider, each bringing its own unique flavor and texture to the dessert:

• Graham Cracker Crust: This is the classic choice. It offers a buttery, slightly sweet flavor that perfectly balances the tart lemonade filling and has a nice crumbly texture.
• Shortbread Crust: This is a richer, butterier option with a melt-in-your-mouth texture that adds a touch of sophistication and pairs well with the tangy filling.
• Vanilla Wafer Crust: A sweet, crispy crust that adds a delicate vanilla flavor and a nice contrast to the creamy, tart lemonade filling.
• Coconut Crust: For a tropical twist, this chewy, coconut-flavored crust pairs wonderfully with the citrusy filling for a fun summer vibe.
• Chocolate Crust: This decadent choice offers a rich chocolate flavor that complements the sweet and tangy filling for a more indulgent dessert.

Common Mistakes to Avoid When Making Lemonade Pie

• Forgo a Runny Filling: Beat the cream cheese, condensed milk, and lemonade concentrate thoroughly before adding the pudding mix. Otherwise, the filling will not set properly and will remain too runny. Let it mix until it starts to thicken. If it’s still too runny, refrigerate it longer to allow it to firm up.
• Too Tart or Tangy: Be careful with the amount of lemonade concentrate and lemon extract. Start with less and taste-test the filling. You can always add more to suit your taste, but it’s easier to adjust sweetness than to tone down tartness once it’s mixed.
• Soggy Graham Cracker Crust: To prevent sogginess, pre-bake the crust for about 10 minutes in the oven (if using a homemade crust) or make sure it’s firmly packed. You can also brush the crust with a thin layer of melted chocolate before filling it to create a barrier and keep it crisp.
• Serving Too Soon: Refrigerate the pie for at least 8 hours (preferably overnight) to allow the filling to fully set and the flavors to meld together for the best texture and taste.
• Creating Without Whipped Cream: Don’t skip the whipped cream! Folding it in gives the pie its signature light, airy texture. It’s an essential part of achieving the creamy, smooth consistency.
• Preparing Without Pudding: The pudding mix helps thicken the cream cheese lemonade pie filling, giving your no bake dessert a smoother texture and an extra burst of lemony flavor.

Serving Suggestions: What Pairs Well with Lemonade Pie?

Serve With Something Solid:

• Fresh Fruit: A light fruit salad made with blueberries, raspberries, and strawberries complements the lemonade pie’s tangy sweetness without overpowering it.
• Cakes And Cookies: If you want to keep the citrus theme going, a slice of lemon bundt cake, lemon ricotta cake, Lemon Cake Mix Cookies, or lemon cheesecake bars are some of my fan favorites.
• Serve With A Scoop: A scoop of creamy vanilla ice cream pairs wonderfully with the tart lemonade filling, providing a smooth and cool complement.

Serve With A Sip:

• Iced Tea: A classic drink pairing, iced tea (especially lemon or sweet peach iced tea) is refreshing and enhances the citrus flavors in the pie.
• Lemonade: For a true lemonade experience, serve with a glass of state fair lemonade, blue lemonade, or whipped lemonade. A sparkling version can add a fun, fizzy twist that’s perfect for summer.
• Spike Your Sip: Boozy frozen lemonade and hard lemonade adds a bit of buzz to your beverage!

Lemonade Pie Variations

This recipe is easily adaptable. You can use a different flavor of pudding mix or experiment with your favorite flavors.

• Strawberry Lemonade Pie: To make a pink frozen lemonade pie, substitute frozen strawberry lemonade concentrate for the lemonade concentrate and strawberry instant pudding mix.
• 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.
• Lemon Lover Lemonade Pie: To make the pie filling even zestier, add 2 teaspoons of fresh lemon zest.

For more easy pie recipes, check out my no-bake peanut butter pie, dirt pie, pistachio pie, and mint chocolate pie—each one a delicious and hassle-free treat that’s perfect for any occasion!

How to Store and Freeze Lemonade Pie

• Prep Ahead: This no-bake lemonade pie recipe is best made the day before since it requires plenty of chilling time. It’s the perfect make-ahead recipe!
• In The Refrigerator: Store leftovers covered in the refrigerator for up to 3 days. For an easy pie cover, keep the clear plastic insert that covers the pie shell. Simply remove paper insert that is hot glued to the clear cover, and flip it over to create a dome.
• In The Freezer: You can freeze the lemonade pie for up to 2 months. Allow the pie to thaw in the refrigerator, overnight, before serving.

If you tried this Lemonade Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!