This no bake lemonade pie is so creamy and refreshing. It only needs 4 ingredients and doesn’t require any baking or cooking. It is sweet, very creamy, and a little tangy. You can also easily customize the flavors.
Old fashioned lemonade pie is such a great summer recipe. It tastes like lemon, ice cream and summer all wrapped into one dessert. The pie is served cold making it a cool and refreshing dessert. The filling is so creamy that is almost like ice cream and it has a nice sweet lemonade flavor to it. My version does make some changes, reducing some of the sweetness and also using some more easily accessible ingredients.
Ingredients
- Graham Cracker Pie Crust
- Heavy Cream (or Cool Whip)
- Frozen Lemonade Concentrate
- Condensed Milk
Graham cracker crust: For the pie crust I used a premade graham cracker crust. You can also make your own graham cracker crust with crushed crackers, sugar and butter. If you can find it, I recommend using a 10-inch instead of the 9-inch pie crust. If you use the 9-inch crust you will have some leftover filling.
Heavy cream: The traditional version of this pie filling has Cool Whip folded in. However, since Cool Whip is not available in many countries, I made mine with whipped heavy cream. The heavy cream will need to be whipped to stiff peaks before using. If you prefer using Cool Whip, you can use that instead.
Frozen lemonade concentrate: This pie is called lemonade pie because it is made with concentrated lemonade. Many recipes use pink lemonade concentrate but the filling will still end up being white unless you add food coloring so I don’t think it makes much of a difference if you want to use pink lemonade or regular lemonade concentrate. You do want to make sure it is lemonade concentrate and not just regular lemonade, otherwise your filling won’t have enough flavor. If you want to change the flavor of this pie you can also use frozen limeade. If you don’t have frozen lemonade concentrate available, you can substitute with fresh lemon juice. You won’t need as much of it and it will make your filling more tangy and less sweet.
Condensed milk: The pie filling is sweetened with full fat sweetened condensed milk. In addition to acting as a sweetener, the condensed milk also makes the filling very creamy and almost like ice cream consistency. We don’t recommend making this pie without the condensed milk because your filling will be icy.
How to Make Lemonade Pie
- The condensed milk and lemonade are first whisked together until evenly combined. The whipped heavy cream is then folded in with a spatula. Try your best not to overmix because that will make the filling too runny. It should be airy and creamy.
- Pour the filling into the pie crust. Place into the freezer until set. The pie should be kept in the freezer until ready to serve.
Texture and Sweetness
This pie has an almost ice cream-like texture. It is quite sweet and a little tangy. My version is a little less sweet than the original because I didn’t add any sugar to the heavy cream. I prefer a slightly less filling as I do find the original slightly too sweet for me but you can easily adjust this recipe to make it less sweet or more sweet.
More No Bake Pie Recipes
- 4 Ingredient No Bake Lemon Pie
- 4 Ingredient No Bake Blueberry Lemon Pie
- 3 Ingredient No Bake Lemon Pie
4 Ingredient No Bake Lemonade Pie
Ingredients
- 1 1/2 cups (12 fl oz/355 ml) heavy cream
- 1 (14 oz) can sweetened full fat condensed milk
- 3/4 cup (6 fl oz/177 ml) frozen lemonade concentrate thawed
- 1 (10-inch) premade graham cracker pie crust
Instructions
- Add heavy cream to a large mixing bowl and beat at high speed with a mixer until stiff peaks form. Set aside.
- In a large bowl, add condensed milk and thawed lemonade. Whisk until evenly combined.
- Using a spatula, fold the whipped heavy cream into the lemonade mixture. I added the whipped heavy cream in 3 batches. You do want to be careful not to overmix. You want the heavy cream fully incorporated but you want the mixture to stay thick and airy and not become too runny.
- Pour filling into the graham cracker crust. Use a spatula to spread the filling evenly across. Place pie into the freezer for several hours to set. Keep pie in freezer until ready to serve. Use a large sharp knife to slice the pie. Pie is best served frozen.
Notes
- I chose to use heavy cream because it is a more available ingredient and the pie is a little creamier compared to using Cool Whip. You can use Cool Whip instead of heavy cream. You will need an 8 oz container of Cool Whip, thawed but chilled and you will use the whole container.
- If you can't find 10-inch graham cracker crust you can also use a 9-inch but you will have some leftover filling. I used Keebler brand graham cracker crust*.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- If you want to reduce the sweetness of the filling or you don't have frozen lemonade concentrate available, you can use fresh lemon juice instead of frozen lemonade concentrate. You will need 1/2 cup instead of the 3/4 cup. The pie will be more frozen if you use lemon juice and you will want to let it thaw a few minutes before cutting. The lemon juice version is not quite as creamy as the original but I do like that it's not as sweet.
- Most frozen lemonade concentrate is sold in 12 fl oz cans. So you will only need half of the amount.
- 14 oz can for the condensed milk refers to weight, not volume.
- I decorated my pie with lemon slices and additional whipped cream.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I used to make a version of this. I just used vanilla instant pudding instead of condensed milk. You can use lemon, lime, or even orange juice concentrate. They are all quite sweet, so I think the real whipped cream is better than Cool Whip.
Those adjustments sound great! Thanks for sharing!