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A lemonade pie with a slice missing, topped with lemon zest, sits on a dark pie dish. Two plates with pie slices, one adorned with a lemon wedge, and two glasses of refreshing lemonade are artfully arranged around it.
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5 from 5 votes

Lemonade Icebox Pie

This cool and creamy no-bake Lemonade Icebox Pie is sure to be a big summertime hit. It's sweet and tart, and perfectly refreshing.
Prep Time20 minutes
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 478kcal
Author: Laura

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
    A glass bowl containing equal parts of brown and white granulated sugars rests on a marble surface, ready to sweeten your perfect lemonade pie.
  • Press into a 9” pie pan, and chill while making filling
    A round, partially baked lemonade pie crust with a golden-brown crumb texture sits on a light marble surface.
  • In a large mixing bowl, combine pudding mix, lemonade concentrate, and evaporated milk
    A glass measuring cup filled with a yellow, creamy lemonade pie mixture rests on a white marble surface.
  • Beat until thickened - 3-4 minutes
  • In a separate bowl, combine heavy cream and powdered sugar
    A glass measuring cup containing a mixture of creamy white liquid and white powder, reminiscent of the beginnings of a classic lemonade pie, sits against a white marble background.
  • Beat until stiff peaks form
    A glass bowl filled with creamy, whipped lemonade pie mixture rests on a white marble surface.
  • Fold half the whipped cream into lemon pudding mixture, and spread over pie crust
    A glass mixing bowl filled with creamy yellow batter, hinting at a luscious lemonade pie, with a metal spoon sticking out from the side, placed on a white marble countertop.
  • Top with remaining whipped cream, and grate some lemon zest over the top
    A lemonade pie with a graham cracker crust and a topping of whipped cream rests on a white marble surface.
  • Refrigerate at least two hours before serving, 4 hours is better and overnight is best

Video

Notes

My experience is that it cuts and serves much more cleanly after several hours of chilling.

Nutrition

Serving: 1 serving | Calories: 478kcal | Carbohydrates: 48g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 299mg | Potassium: 239mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1037IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 1mg