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This easy, no-bake Lemonade Pie is the quintessential summertime treat. Best when made a day ahead it's perfect for your next cookout.

Lemonade Pie

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

Course Dessert
Cuisine American
Keyword lemon, lemonade, pie
Prep Time 15 minutes
Chill Time 5 hours
Total Time 5 hours 15 minutes
Servings 12
Author cindy


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


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