Delicious No-Bake Lemonade Pie (Print version)
A cool, creamy lemonade pie with a graham cracker crust, whipped cream filling, and fresh lemon zest.
# Ingredients:
For the crust
01 -
1 1/2 cups (150 g) graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
7 tablespoons (99 g) unsalted butter, melted
04 -
Pinch of fine salt
For the lemonade filling
05 -
1 1/2 cups (360 ml) cold heavy whipping cream
06 -
1/2 cup (60 g) powdered sugar
07 -
1 can (14 oz or 397 g) sweetened condensed milk
08 -
3/4 cup (180 ml) frozen lemonade concentrate, thawed
09 -
1 tablespoon finely grated lemon zest
10 -
1 teaspoon vanilla extract
11 -
Pinch of fine salt
For serving
12 -
Thin lemon slices or extra lemon zest, optional
13 -
Whipped cream dollops, optional
# Instructions:
01 -
Mix graham cracker crumbs, granulated sugar, melted butter, and salt until evenly moistened. Press firmly into the bottom and sides of a 9-inch pie plate, then chill while making the filling.
02 -
Beat the cold heavy cream and powdered sugar with a hand mixer or stand mixer until stiff peaks form, about 3-5 minutes. Do not overbeat.
03 -
In a large bowl, whisk the sweetened condensed milk, thawed lemonade concentrate, lemon zest, vanilla, and salt until smooth and glossy.
04 -
Add the whipped cream to the lemon base. Fold gently with a spatula until combined and no white streaks remain.
05 -
Spoon the filling into the chilled crust and smooth the top. Freeze uncovered for at least 6 hours, then wrap tightly until ready to serve.
06 -
Let the pie stand at room temperature for 8-10 minutes before slicing. Garnish with lemon slices, zest, or whipped cream if desired.
# Good to know:
01 -
The pie needs at least 6 hours of freezing time before serving.
02 -
Best sliced after a short 8-10 minute rest at room temperature.
03 -
Store tightly wrapped in the freezer for up to 1 month for best texture.