Easy Lemonade Pie Recipe is Perfect for Summer

This should really be called Easy Lemonade Pie (s) Recipe because this recipe makes two, delicious, no-bake Lemonade Pies. Why would you want 2 pies? Because they don’t last long!

I made these pies for our 4th of July family cookout. I only brought one pie to the cookout and I left one at home so Ron and I could enjoy it later. I’m glad I left one home because there weren’t any leftovers!

I was trying to decide on a quintessential summertime dessert to bring to the cookout and what screams summer more than lemonade? I had planned to make this pie with a store bought graham cracker crust but neither our Walmart Neighborhood Market nor Publix had any in stock. This wasn’t a big problem because it is so easy to make graham cracker crusts. So, feel free to use a store bought crust if you prefer.

Lemonade Pie Ingredients

• 3 wrapped packages of graham crackers
• 2/3 cup granulated sugar
• 12 TBS butter
• 1 3/4 cups milk
• 2 3.4oz pkg vanilla instant pudding
• 12 oz frozen lemonade concentrate
• 16 oz Cool Whip, thawed, divided

Lemonade Pie Instructions

Crusts

• Using a food processor, crush the graham crackers into fine crumbs, should be about 3 cups.
• Melt the butter
• In a medium bowl, mix together the graham cracker crumbs, sugar and butter.
• Press the mixture into the bottom, and up the side of 2 8 or 9″ pie pans.
• Freeze for 1 hour

Filling

• Set the lemonade concentrate in a bowl to thaw before starting on the crust.
• In a large metal mixing bowl, whisk together the milk and the pudding.
• Add the lemonade concentrate and continue to whisk until the pudding starts to thicken, about 2 minutes.
• Gently fold in 8 oz of the Cool Whip
• Divide the filling into the two pie crusts. Cover and refrigerate for 4-24 hours.
• Before serving, cover the pies with additional Cool Whip. There will be leftover Cool Whip.
• Serve cold.

This recipe is so easy to make, the kids can even help! You can also use pink lemonade concentrate if you like. My family decided this pie had just the right amount of lemon tartness, not too much and not to little, it was just right.

Print

Lemonade Pie

Prep Time

15 mins

Chill Time

5 hrs

Total Time

5 hrs 15 mins

 

This easy, no-bake lemonade pie is a perfect summertime treat.

Course: Dessert

Cuisine: American

Keyword: lemon, lemonade, pie

Servings: 12

Author: cindy

Ingredients

Graham Cracker Crust

• 3 pkg wrapped graham crackers (3/4 of a box)
• 2/3 cup granulated sugar
• 12 TBS butter

Lemonade Pie Filling

• 1 3/4 cups milk
• 2 3.4 oz pkgs vanilla instant pudding
• 12 oz frozen lemonade concentrate
• 16 oz Cool Whip thawed and divided

Instructions

Graham Cracker Crust

1. Using a food processor, crush the graham crackers into fine crumbs, should be about 3 cups.

2. Melt the butter in a microwave safe dish.

3. In a medium bowl, mix together the graham cracker crumbs, sugar and butter.

4. Press the mixture into the bottom and up the sides of 2 8 or 9" pie pans.

5. Freeze for 1 hour.

Lemonade Pie Filling

1. Set the lemonade concentrate in a bowl to thaw, before starting to make the crust.

2. In a large metal mixing bowl, whisk together the milk and the pudding.

3. Add in the lemonade concentrate and whisk until pudding starts to thicken, about 2 minutes.

4. Gently fold in 8 oz of the Cool Whip.

5. Divide the filling evenly into the 2 pie crusts. Cover with plastic wrap and refrigerate 4-24 hours.

6. Before serving, spread some of the remaining Cool Whip over the pies. There will be Cool Whip left over.

7. Serve cold.

Recipe Notes

1. 1. Thaw the Cool Whip, follow the directions on the container.
   2. Thaw the lemonade concentrate before making the pie.

I hope you enjoy this easy Lemonade Pie recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!