Description

This Lemonade Pie is light, creamy, and bursting with bright lemon flavor! Made with frozen lemonade concentrate, sweetened condensed milk, whipped topping, and a graham cracker crust, it’s a no-bake treat that’s easy to whip up and always a crowd favorite. Perfect for picnics, potlucks, or when you just need a refreshing slice of sunshine!

Ingredients

1 (6 oz) can frozen lemonade concentrate, thawed
1 (14 oz) can sweetened condensed milk
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 pre-made 9-inch graham cracker crust (or homemade)
Optional: lemon zest or lemon slices for garnish

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together the thawed lemonade concentrate and sweetened condensed milk until smooth and fully combined.
Gently fold in the whipped topping until light and creamy.
Pour the mixture into the graham cracker crust and spread evenly.
Chill in the refrigerator for at least 4 hours, or until set. For a firmer texture, freeze for 1–2 hours before serving.

Garnish with lemon zest or slices, if desired. Slice and serve cold.

Notes

For a homemade crust, mix 1 ½ cups crushed graham crackers with 1/3 cup melted butter and 3 tablespoons sugar. Press into a 9-inch pie dish and chill before filling.
Swap lemonade for pink lemonade, limeade, or even orange juice concentrate for a fun twist.
Store leftovers in the fridge for up to 5 days, or freeze for a firmer, icebox-style pie.