Cool and Creamy Lemonade Pie
Do you need the best cool and creamy summer pie? Then you’re going to need this Lemonade Pie recipe. And what is best of all is that this pie is a no-bake
Made with lemon pudding mix, lemonade concentrate and other simple ingredients this cool summer pie has it all going on. Serve it up at every summer potluck, barbecue, and cookout and watch it fly off the table every single time.
What you need to make this pie
- 9-inch pie pan
- stand mixer or hand mixer you can use either one
- plastic wrap to cover the pie
- graham crackers
- butter
- granulated sugar (Need a sugar swap? These work great)
- instant lemon pudding
- lemonade concentrates
- evaporated milk
- powdered sugar (No powdered sugar in the pantry? Check these alternatives)
- lemon zest
- heavy whipping cream
Can I use sugar-free pudding mix?
I haven’t made it like that before but I bet if you’re also using sugar-free instant pudding mix it should work just fine. I’ve seen other recipes that use either regular or sugar-free pudding in the same recipe and they work either way.
Can I use a premade crust?
ABSOLUTELY! You can use any graham cracker crumb crust you like or prefer. I don’t know if the chocolate version of premade crusts would be tasty, but it could work. Some people like the lemon and chocolate combination.
How to make this the best no-bake pudding pie
Be sure you’re using instant pudding mix to make this pie, it’s the key to the pie setting up correctly. And be sure you whip the heaving whipping cream to stiff peaks for the topping. One more vital tip to make this no bake pie the best
The recipe calls for 2 hours minimum and it will work just fine like that. But 4 hours is better. And a full 24 hours makes this pie the best version of itself. So plan to chill it as much as you can so it’s the show stopper you want it to be.
Cover your pie! One more tip, if you’re chilling this for 24 hours be sure to cover it tightly. You don’t want “fridge-air” ruining your lemonade pie.
Our OTHER Favorite No Bake Desserts for summertime
Our personal summer favorite no-bake
How to store lemonade pie
This is a no-bake pie built on evaporated milk and whipped cream, so the refrigerator isn’t optional, it’s the recipe. Keep it chilled the whole time and cover it TIGHTLY, which you already say in the post and you’re right about. Whipped cream picks up fridge smells faster than almost anything. It keeps about three days, though the whipped topping starts weeping a little after day two and the crust softens. Still perfectly good, just less pretty, so if you’re serving it to company make it the day before and not three days before.
Lemonade Icebox Pie
Equipment
- 9-inch Pie Plate
- mixer, stand or hand mixer will work
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs about 7 rectangle sheets, crushed
- 3 Tablespoons granulated sugar
- 6 Tablespoons butter melted
For the filling:
- 3.4 oz. box of lemon instant pudding
- 6 oz. lemonade concentrate thaw if using frozen (6oz.= slightly more than ⅓ cup)
- 14 oz. can evaporated milk
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- ½-1 teaspoon lemon zest
Instructions
- in a mixing bowl, combine crust ingredients until well mixed
- Press into a 9” pie pan, and chill while making filling
- In a large mixing bowl, combine pudding mix, lemonade concentrate, and evaporated milk
- Beat until thickened – 3-4 minutes
- In a separate bowl, combine heavy cream and powdered sugar
- Beat until stiff peaks form
- Fold half the whipped cream into lemon pudding mixture, and spread over pie crust
- Top with remaining whipped cream, and grate some lemon zest over the top
- Refrigerate at least two hours before serving, 4 hours is better and overnight is best
Made this exactly as stated and it turned out great
I love no bake desserts in the summer and this didn’t disappoint!
Was loved by all this lemonade pie, perfect for these summer evenings!
I love it! So refreshing and comforting!
Made this over the weekend and everybody loved it!