Description
A cool and creamy no-bake lemonade pie with a zesty lemon filling and buttery graham cracker crust, perfect for sunny days and effortless entertaining.
Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Granulated sugar: 1/4 cup
- Unsalted butter, melted: 6 tablespoons
- Frozen lemonade concentrate, thawed: 6 ounces
- Sweetened condensed milk: 1 can (14 ounces)
- Whipped topping, thawed: 1 container (8 ounces)
- Lemon zest, finely grated: 1 teaspoon
- Optional garnish, lemon slices and fresh berries: as desired
Instructions
- Make the crust, in a bowl combine graham cracker crumbs with granulated sugar and melted butter until evenly moistened.
- Press into pan, firmly press the crumb mixture into the bottom and up the sides of a 9 inch pie dish to form a compact crust.
- Mix the base, in a separate bowl whisk the thawed lemonade concentrate with the sweetened condensed milk until smooth and glossy.
- Lighten the filling, gently fold in the whipped topping and lemon zest until no streaks remain.
- Fill the crust, scrape the filling into the prepared crust and smooth the top.
- Chill to set, refrigerate for at least 4 hours, preferably overnight, until fully set.
- Finish and serve, garnish with lemon slices and berries if desired, slice and serve cold.
Notes
- For cleaner slices, chill the pie overnight and wipe the knife between cuts.
- Use gluten free graham crackers for a gluten free version.
- Swap whipped topping with lightly sweetened whipped cream, 2 cups whipped, for a homemade touch.
- A tiny pinch of salt in the crust enhances overall flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
Keywords: lemonade pie, no bake pie, icebox pie, lemon dessert, summer dessert, creamy pie