Description
A light, tangy, and creamy no-bake lemonade pie with a graham cracker crust, perfect for refreshing summer gatherings.
Ingredients
Scale
- 6 oz frozen lemonade concentrate, thawed
- 14 oz sweetened condensed milk
- 8 oz whipped topping (e.g., Cool Whip)
- 1 (9-inch) graham cracker crust, prepared
- Optional: lemon zest or slices for garnish
- Optional: yellow or pink food coloring
Instructions
- In a large mixing bowl, whisk together thawed lemonade concentrate and sweetened condensed milk until smooth.
- Gently fold in whipped topping using a silicone spatula, being careful not to overmix.
- Pour the filling into the prepared graham cracker crust and spread evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
- Before serving, garnish with lemon slices, zest, or a dollop of whipped topping as desired.
Notes
Use cold ingredients to help the filling set properly. Avoid overmixing the whipped topping to keep the texture light and fluffy. Chill the pie for at least 4 hours, preferably overnight, for best results. Add garnishes just before serving to maintain freshness. A sturdy graham cracker crust is essential to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg