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:
- Step 1: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- 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.
- Step 3: In a large mixing bowl, combine the sweetened condensed milk and lemonade concentrate. Mix until smooth.
- Step 4: Gently fold in the whipped topping and lemon zest until the filling is well blended.
- Step 5: Pour the filling into the prepared crust, spreading it evenly.
- Step 6: Refrigerate the pie for at least 4 hours or until firm.
- 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.