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+ servings

Lemonade Pie

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.
Prep Time 15 mins
Chill Time 8 hrs
Total Time 8 hrs 15 mins
Course Dessert
Cuisine American
Servings 8
Calories 556 kcal


  • 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


  • 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.


  • 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.


Calories: 556kcalCarbohydrates: 74gProtein: 8gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 46mgSodium: 400mgPotassium: 299mgFiber: 1gSugar: 57gVitamin A: 534IUVitamin C: 3mgCalcium: 199mgIron: 1mg