No Bake Lemonade Pie {4 Ingredients!}
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Calling all my lemon lovers – today’s recipe is for you! This no bake lemonade pie is the quintessential summer dessert. It’s a classic sweet treat and a delicious addition to your next weekend barbecue or family dinner.
The bright citrus flavor takes center stage in this easy no bake dessert. And the tart lemon flavor keeps the filling from being overly sweet.
And for those blistering days when the thermometer is pushing the limits, you can even serve this easy lemonade pie frozen. It’s a tasty way to cool off and so refreshing.
But the best part? It’s made with just 4 ingredients!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
I’ve enjoyed many slices of pie in my lifetime, but none is as truly light and refreshing as this no bake lemonade pie. It’s a classic, that when mentioned, everyone recognizes.
You’ve probably seen it served up at summer barbecues, church potlucks and after Sunday dinner with the family.
If you’ve never made a lemonade pie using sweetened condensed milk, then now is the time. It’s a super fast and easy dessert that anyone can make and everyone loves. Just sayin!
More no bake dessert recipes…
What is the best crust for a no-bake pie?
This is the perfect pie to serve inside a homemade graham cracker crust. The creamy lemon filling pairs so well with a simple graham cracker base. A homemade crust is easy to prepare and takes this yummy dessert to the next level.
Other crust options include using shortbread cookies, gingersnaps, lemon sandwich cookies, or even a sugar cookie base. If making these cookie crust options from scratch, be sure to bake them prior to making the pie.
Or you can make this with a regular baked pie crust. While the regular crust works, the classic graham cracker crust is my fave.
No Bake Lemonade Pie Ingredients
- Sweetened condensed milk – balances the tartness of the lemonade and gives the filling texture and sweetness.
- Lemonade concentrate – brings a tangy and citrusy zing to the filling.
- Whipped topping – helps to mellow the lemon flavor and makes the filling fluffy. You can use Cool Whip or a store brand.
- Lemon zest – enhances the citrus flavor, but it’s optional.
- Graham cracker crust – adds a slightly sweet, buttery flavor that complements the creamy filling.
Get the complete ingredients & directions in the recipe card below.
How to Make Lemonade Pie with 4 Ingredients
Prepare the crust – you can make a homemade graham cracker crust or purchase a ready-made crust from the store. I’ve included more pie crust options above.
Make the lemon filling – combine the sweetened condensed milk, lemonade concentrate and lemon zest in a large bowl and stir until smooth.
Finish the pie filling – add the whipped topping and fold it in gently with a spatula or wooden spoon. Use a gentle hand to keep the filling light and fluffy.
Assemble the pie – pour the filling into the prepared crust and chill in the refrigerator until it’s set.
Tips for Making Old Fashioned Lemonade Pie Recipe
- Make sure to use a light hand when mixing in the whipped topping to keep the filling light and fluffy.
- This pie tastes best after it’s had time to chill for a bit to allow the flavors to get to know each other and the filling to firm up. Refrigerating it for 4-6 hours is plenty of time for it to set up properly and be ready to serve.
- Use a sharp knife for slicing. For clean slices, dip the knife in warm water between each cut.
- Garnish the pie just before serving. I like to use dollops of Cool Whip, fresh lemon slices and whole berries.
Recipe Substitutions and Variations
This pie recipe is easy to adapt. These are some of my favorite variations if you want to mix things up a bit.
- Use a different frozen juice in place of the lemonade, like limeade, orange juice, mango juice, or pink lemonade concentrate. You could even use a virgin pina colada base.
- Mix in drained fruit like mandarin oranges, crushed pineapple or Maraschino cherries.
- Mix cream cheese and powdered sugar together to create a cheesecake-like layer. Top the crust with the cheesecake layer before adding the lemonade filling. You’ll want to use a deep dish crust for this option.
- For a fancier presentation, assemble the pies in individual serving dishes and garnish with fresh berries. It’s a little more work but fun for a special event.
Does this lemonade pie need to be frozen?
Freezing is not required but don’t rule it out. Frozen lemonade pie is pretty terrific, especially on hot summer days.
Can I make this no bake dessert ahead of time?
Yes! This pie will keep for 3-4 days in the refrigerator, so you can easily make it the day before you plan to serve it. But keep in mind the pie tastes best the first 1-2 days.
If you need to make your pie further in advance of an event, I recommend preparing the pie as directed and storing it in the freezer. Make sure you wrap it securely with plastic wrap first.
You can store it in the freezer for up to 4 months when properly wrapped. If you are freezing an entire pie, I recommend holding off on the decorating and garnishing until the day you are serving.
How to Store Leftover No Bake Pie
If you have leftovers, store it tightly wrapped or in an airtight container in the refrigerator. Although it tastes best the first day or two it will keep for up to 3-4 days. Beyond that point, the pie filling starts breaking down and the crust gets a little soft.
For longer storage I like to use the freezer. Simply slice the remaining pie, wrap the pieces individually in plastic wrap, label and store in the freezer for up to 4 months. Then simply take out a slice or two as needed.
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This recipe was featured on Meal Plan Monday.
Post update, including new photos, on 7/8/25.
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No Bake Lemonade Pie Recipe (4 Ingredients)
Ingredients
- 14 ounces sweetened condensed milk, (1 can)
- ¾ cup frozen lemonade concentrate, thawed, from a 12 ounce can
- 1.5 teaspoon zest from 1 lemon, about 1 ½ teaspoons (optional)
- 8 ounces Cool Whip whipped topping, thawed
- 1 graham cracker crust, homemade or store bought
Instructions
- In a large bowl, stir sweetened condensed milk, lemonade concentrate and lemon zest (if using) until well combined.14 ounces sweetened condensed milk, ¾ cup frozen lemonade concentrate, 1.5 teaspoon zest from 1 lemon
- Gently fold in the whipped topping.8 ounces Cool Whip whipped topping
- Pour the filling mixture into the prepared graham cracker crust.1 graham cracker crust
- Chill in the refrigerator for 4-6 hours or overnight.
Notes
- For a fluffy filling, use a light hand when folding in the whipped topping.
- Substitute other frozen juices like lime, orange or strawberry lemonade concentrate for the lemonade if desired.
- Pie can be served frozen.
- Use a sharp knife to cut the pie – dip the knife into warm water between slices for the cleanest cuts.
- Wait to garnish the pie until serving. I like to garnish with additional Cool Whip, fresh whole berries and lemon slices.
- Store leftover pie tightly wrapped or in an airtight container in the refrigerator for up to 3-4 days.
- If freezing leftover pie, securely wrap individual slices with plastic wrap and store in the freezer for up to 3 months.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
this pie was loved by all. So simple to make.
Thank you
So glad you liked it Von!