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LEMONADE PIE

  • Author: Culinary Creations

Description

A refreshing and tangy dessert that’s perfect for summer gatherings. This no-bake lemonade pie combines the tartness of lemonade with the creaminess of whipped topping, all nestled in a graham cracker crust.


Ingredients

Scale

For the Crust:

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • For the filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup frozen lemonade concentrate, thawed
  • 1 tub (8 oz) whipped topping, thawed
  • 1 tablespoon lemon zest
  • For garnish:
  • Lemon slices
  • Mint leaves

Instructions

1. Prepare the Crust:

  1. Step 1: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
  2. Step 2: Press the mixture into the bottom and up the sides of a 9-inch pie plate to form the crust. Refrigerate for at least 30 minutes.
  3. Step 3: In a large mixing bowl, combine the sweetened condensed milk and lemonade concentrate. Mix until smooth.
  4. Step 4: Gently fold in the whipped topping and lemon zest until the filling is well blended.
  5. Step 5: Pour the filling into the prepared crust, spreading it evenly.
  6. Step 6: Refrigerate the pie for at least 4 hours or until firm.
  7. Step 7: Before serving, garnish with lemon slices and mint leaves if desired.

Notes

For a more pronounced lemon flavor, add a teaspoon of lemon extract to the filling. Adjust sweetness by varying the amount of lemonade concentrate.