Lemonade Pie

Lemon lovers won't be able to resist this refreshing lemonade pie on a hot summer day.

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Prep Time15 minutes mins

Total Time8 hours hrs 15 minutes mins

Servings8

Indulge your sweet tooth with this luscious lemonade pie that tastes just like a cold glass of lemonade, but even better. All you need is a few ingredients, including lemonade, cream cheese, pudding, whipped cream, and a buttery graham cracker pie crust, and you’re good to go.

Lemonade Pie Ingredients

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If you’re looking for a burst of summertime flavor, look no further than lemonade pie. With a light and airy texture, lemonade pie feels refreshing and indulgent all at once.

The smooth and creamy filling is complemented by a crisp, buttery graham cracker crust for a delightful contrast in every bite.

You’ll need:

• 1 (8-ounce) package of full-fat cream cheese, softened
• 1 (14-ounce) can of sweetened condensed milk
• ½ cup of frozen lemonade concentrate, thawed
• 1 teaspoon of pure lemon extract
• 1 (3.4-ounce) box of lemon-flavored instant pudding mix
• 1 (8-ounce) container of Cool Whip whipped topping, thawed
• 1 (9-ounce) premade graham cracker crust 

Substitutions And Additions

LEMON: For even tangier lemon flavors, you can add 2 teaspoons of fresh lemon zest to the lemon pie filling.

LEMONADE: You can substitute strawberry lemonade concentrate or pink lemonade concentrate for a fun variation on this easy dessert.

How To Make This Lemonade Pie Recipe

Once you make the creamy lemonade filling, spread it in the pie crust and chill in the fridge until you are ready to serve it.

STEP ONE: Using a medium bowl and an electric mixer on medium-high speed, beat the cream cheese, sweetened condensed milk, thawed lemonade concentrate, and lemon extract for 1½ to 2 minutes until smooth.

STEP TWO: Lower the mixer speed to low and add the instant lemon pudding mix. Increase the mixer speed to medium and mix for 1 to 1½ minutes until the pudding mixture is smooth and starting to thicken.

STEP THREE: Fold in the thawed whipped topping.

STEP FOUR: Spread the pie filling into the premade graham cracker crust. Cover and refrigerate for at least 8 hours before serving.

How To Serve

Our cream cheese lemonade pie is a delightful treat for dessert, whether during the summer months or when you are dreaming of warm weather.

Add a scoop of ice cream to your plate for an extra scrumptious treat and iced tea to wash it down.

Delicious lemon desserts deliver such a tangy zing, and our lemon cheesecake and lemon lush are two perfect examples.

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Storage

You can keep the lemonade pie in either the fridge or freezer. Here’s how to make sure it is properly stored.

IN THE FRIDGE: Store any leftovers of this dreamy pie covered in the refrigerator for up to 3 days. 

IN THE FREEZER: You can freeze this lemonade cream cheese pie for up to 2 months. Allow the pie to thaw in the refrigerator overnight before serving.

This citrusy fresh lemonade pie brings so much lemony flavor to the table and will quench your thirst for something sweet and tangy. Next time you’re feeling thirsty, why not sink your teeth into this sweet and tangy slice of heaven?

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Lemonade Pie

5 from 1 vote

Lemon lovers won't be able to resist this refreshing lemonade pie on a hot summer day.

Prep Time 15 minutes minutes

Total Time 8 hours hours 15 minutes minutes

Servings 8

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Ingredients

  

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• 8 ounces full fat cream cheese, softened
• 14 ounces sweetened condensed milk
• ½ cup frozen lemonade concentrate, thawed
• 1 teaspoon pure lemon extract
• 3.4 ounces lemon flavored instant pudding mix
• 8 ounces whipped topping, thawed
• 9 ounces 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 to 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 to 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.

Video

Notes

• This no-bake lemonade pie recipe is best made the day before since it requires plenty of chilling time.
• Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your delicious dessert.
• For an easy cover for your creamy dessert, keep the clear plastic insert that covers the pie shell. Simply remove the paper insert that is hot glued to the clear cover, and flip it over to create a dome over the pie plate.

Nutrition

Calories: 556kcal | Carbohydrates: 74g | Protein: 8g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 46mg | Sodium: 400mg | Potassium: 299mg | Fiber: 1g | Sugar: 57g | Vitamin A: 534IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 1mg

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