No-Bake Lemonade Pie Delight (Print version)
Creamy No-Bake Lemonade Pie Delight with a tangy lemon filling, fluffy whipped topping, and a crisp graham cracker crust.
# Ingredients:
For the crust and filling
01 -
1 (9 inch) prepared graham cracker crust
02 -
8 oz (225 g) cream cheese, softened
03 -
1 (14 oz / 397 g) can sweetened condensed milk
04 -
1/2 cup (120 ml) frozen lemonade concentrate, partially thawed until slushy
05 -
1 teaspoon finely grated lemon zest, plus more for garnish
06 -
1 teaspoon vanilla extract
07 -
1/8 teaspoon fine salt
08 -
1 (8 oz / 225 g) tub whipped topping, thawed in the refrigerator
For serving
09 -
1/2 cup (120 ml) whipped cream or extra whipped topping
10 -
Thin lemon slices, for garnish
11 -
Fresh strawberries, optional
# Instructions:
01 -
Add softened cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth and fluffy, about 1 minute. Scrape the bowl well.
02 -
Beat in the sweetened condensed milk, slushy lemonade concentrate, lemon zest, vanilla, and salt until the mixture is smooth and glossy.
03 -
Add the thawed whipped topping and fold gently with a spatula until no streaks remain. Avoid aggressive stirring so the filling stays light.
04 -
Spoon the filling into the graham cracker crust. Smooth the top with an offset spatula or the back of a spoon.
05 -
Cover loosely and refrigerate for at least 6 hours, preferably overnight, until the center feels firm. For sharper slices, freeze for 45-60 minutes before serving.
06 -
Top with whipped cream, lemon zest, and thin lemon slices. Slice with a warm clean knife and serve cold.
# Good to know:
01 -
Best made at least 6 hours ahead so the filling sets properly.
02 -
For a firmer frozen pie texture, freeze briefly before slicing.
03 -
Use frozen lemonade concentrate, not regular prepared lemonade.