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Lemonade Pie

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close up shot of a slice of Lemonade Pie on a plate
Lemon lovers won't be able to resist this refreshing lemonade pie on a hot summer day.
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Table of Contents
  1. Lemonade Pie Ingredients
  2. How to Make This Lemonade Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

close up shot of a slice of Lemonade Pie on a plate topped with whipped cream

Lemonade Pie Ingredients

Lemonade Pie raw ingredients that are labeled

You’ll need:

  • 1 (8-ounce) package full-fat cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup frozen lemonade concentrate, thawed
  • 1 teaspoon pure lemon extract
  • 1 (3.4-ounce) box lemon-flavored instant pudding mix
  • 1 (8-ounce) container 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

OUR RECIPE DEVELOPER SAYS

This no-bake lemonade pie recipe is best made the day before since it requires plenty of chilling time.

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.

PRO TIP:

Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your delicious dessert.

cream cheese, sweetened condense milk, lemonade and lemon extract blended in a bowl

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.

pudding mix blended in a bowl

STEP THREE: Fold in the thawed whipped topping.

whipped topping folded in a bowl

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

PRO TIP:

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.

filling spread into the graham cracker crust

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.

Storage

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.

close up shot of Lemonade Pie with slices missing

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?

FREQUENTLY ASKED QUESTIONS

Can I freeze this lemonade with cream cheese pie?

This easy pie recipe will freeze well and can be kept in the freezer for up to two months.

Can I use a homemade graham cracker crust instead of store-bought?

If you would like to make your own crust with crushed graham crackers for this delicious pie, you certainly can.

Can I make this recipe ahead of time?

This great recipe is best made in advance as it needs about 8 hours of chilling time before serving.

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close up shot of a slice of Lemonade Pie on a plate

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
Total Time 8 hours 15 minutes
Servings 8

Ingredients
  

  • 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.

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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