No-Bake Lemonade Pie with a Creamy, Sliceable Filling

Lemonade Pie

This no-bake lemonade pie has a tall, pale filling that tastes sweet and tart and holds its shape when sliced. Frozen lemonade concentrate supplies the flavor, while softened cream cheese and a full overnight chill help the filling set without pudding or baking. A deep-dish graham crust holds the generous filling; whipped topping, small lemon wedges, and mint go on just before serving.

Prep time: 20 minutes. Chill time: at least 8 hours. Total time: at least 8 hours 20 minutes. Makes 10 slices.

Ingredients for Lemonade Pie

• 1 large deep-dish prepared graham cracker crust in a foil tin, about 6-cup capacity
• 8 ounces full-fat cream cheese, fully softened (about 225g)
• 1 can (14 ounces) sweetened condensed milk (about 397g)
• 3/4 cup (6 fluid ounces) frozen lemonade concentrate, thawed but undiluted
• 1 container (12 ounces) frozen whipped topping, thawed (about 340g); use about 3 cups in the filling and reserve the rest for decorating
• 1 small lemon, cut into thin, small garnish wedges
• Several small fresh mint sprigs

Optional: Add up to 1 teaspoon finely grated lemon zest to the filling for more lemon aroma.

How to Make Lemonade Pie

1. Prepare the ingredients: Let the cream cheese soften until it yields easily when pressed. Thaw the lemonade concentrate and whipped topping, keeping the topping refrigerated. Check that the crust holds about 6 cups, and measure exactly 3/4 cup of undiluted concentrate.
2. Mix the lemon base: Beat the cream cheese in a large bowl with an electric mixer until smooth. Gradually beat in the sweetened condensed milk, then the measured concentrate and optional zest. Mix until no cream-cheese lumps remain.
3. Fold in the topping: With a rubber spatula, gently fold about 3 cups of whipped topping into the lemon base until no large white streaks remain. Do not beat it with the mixer; folding keeps the filling airy. Refrigerate the remaining topping.
4. Fill the crust: Spoon the filling into the graham crust and smooth the top into gentle swirls, leaving the crust edge visible. If the shell is too small, put excess filling in a separate dish rather than piling it above the rim.
5. Chill until sliceable: Cover loosely without touching the filling. Refrigerate at 40°F (5°C) or colder for at least 8 hours, preferably overnight. The top should be softly set, and a test cut should hold an upright edge rather than flow.
6. Decorate and serve: Spoon or pipe the reserved whipped topping into generous dollops. Add small lemon wedges and mint sprigs, then cut the chilled pie into 10 wedges. Lift the slices with a pie server.

Use the Right Crust and Concentrate

This filling needs a deep-dish graham shell with about 6 cups of capacity. Prepared crust sizes vary; if you have only shallow shells, divide the filling between two.

Use 3/4 cup undiluted concentrate—half of a 12-fluid-ounce can—not the whole can. Prepared lemonade adds too much water and does not provide the same concentrated flavor. For another chilled citrus dessert with a different filling, try this lemon icebox pie.

How to Get a Clean Slice

Fully soften the cream cheese and beat it smooth before adding the liquids; cold cream cheese can leave lumps that are hard to remove later. Fold the whipped topping by hand rather than beating it into the filling. If a test cut slumps after 8 hours, keep the pie refrigerated longer before slicing.

Cream cheese helps support the tall filling in this version; lemonade pies made without it use a different ingredient balance. For another dessert featuring its tang, see this no-bake lemon cream cheese pie.

Refrigerated or Frozen?

Refrigeration gives this pie its intended creamy, sliceable texture. For a colder, firmer dessert, freeze the assembled pie instead. Let it stand briefly before cutting, until a knife passes through comfortably. The frozen version will not have the same soft texture as the refrigerated pie.

Make Ahead and Storage

Make the undecorated pie a day ahead and keep it refrigerated. Add the reserved whipped topping, lemon, and mint shortly before serving. Cover leftovers without pressing the cover against the topping, and refrigerate for up to 3 days.

For longer storage, wrap the pie securely and freeze for up to 2 months. Thaw it in the refrigerator for a softer texture, or serve it slightly softened as a firmer frozen dessert. Do not reheat.

Nutrition

Approximate nutrition per slice, based on 10 slices: 435 calories, 6g protein, 21g fat, and 56g carbohydrates. Approximate values per 100g: 305 calories, 4g protein, 15g fat, and 39g carbohydrates. Prepared crust and whipped-topping brands, garnish amounts, and slice sizes will affect the totals.