Lemonade Pie is basically my secret weapon for any get-together, and honestly, when it’s sweltering out, who feels like baking anyway? If you’ve had days where all you want is a cool dessert, but opening the oven feels like a mistake, then this is right up your alley. I first tried a similar recipe over on this lemonade pie recipe collection, and let me tell you, I never looked back. Plus, if you love all things zesty, you’d probably go wild for this activated charcoal lemonade idea too. Okay, enough small talk—let’s get to it.
Why you’ll love this recipe
I’ll be blunt: this Pink Lemonade Pie is about to become your summer BFF. First, it’s no-bake. You literally just mix, pour, chill, and devour. When I’m staring down a heatwave, desserts that don’t require the oven basically feel like winning the lottery.
But also, it’s just fun—the color alone makes me happy. That pale pink shade? Kids lose their minds. Heck, grown-ups do too. Plus, it’s surprisingly light and creamy, thanks to the combo of frozen lemonade and whipped topping.
When I brought this to a barbecue, people kept sneaking back for “just one more tiny slice.” There’s something extra nostalgic about the flavor—almost a throwback to lemonade stands and sticky summer afternoons.
If you’ve never had it, honestly, you’re missing out. I don’t normally rave, but this might taste better than anything you’d find in a five-star restaurant. Sometimes I eat it straight out of the pie pan. Don’t judge.
Key Recipe Ingredients
Alright, let’s keep this super simple. You barely need anything fancy—most of this stuff is probably already hanging out in your kitchen. My grandma would call it a “dump and mix” pie (except, you know, a bit cuter).
You’ll want:
- Graham cracker crust (store-bought is fine, but homemade if you’re feeling extra fancy)
- Frozen pink lemonade concentrate (thawed—don’t use the regular lemonade, gotta have that pink vibe)
- Sweetened condensed milk (NOT evaporated milk, they are wildly different, trust me)
- Whipped topping (Cool Whip or store brand, either works)
- And if I’m really trying to impress, fresh lemon zest right on top
You toss all the filling stuff in a big bowl, whisk it up, pour it into the crust, and—boom—instant “I’m a genius” moment. That’s it. I’ve even seen some folks use Cool Whip Pie-style tricks with extra mixes.
Even better, you can swap out flavors if you get wild ideas—think limeade or orangeade for a twist.
| Ingredient | Amount | Notes |
|---|---|---|
| Graham Cracker Crust | 1 (9-inch) | Store-bought or homemade |
| Frozen Pink Lemonade Concentrate | 1 can (6 oz) | Thawed before mixing |
| Sweetened Condensed Milk | 1 can (14 oz) | Do NOT substitute with evaporated milk |
| Whipped Topping | 1 tub (8 oz) | Keep extra for decorating |
How to make Pink Lemonade Pie
Honestly, if you can stir, you can make this lemonade pie. I usually dump everything into a bowl in no particular order (maybe don’t tell my grandma). Just combine the sweetened condensed milk and pink lemonade concentrate first—gives you this wild, tangy mix that smells amazing.
Fold in the whipped topping next. I mean it—fold gently so it stays fluffy. Your arms might get a bit of a workout. No gym needed! Then, pour that pretty mixture right into your graham cracker crust. I always lick the spoon. If you don’t, are you even human?
Cover it up and slide it into the freezer. Takes about 6 hours to get nice and firm—I sometimes leave it overnight, no shame. Before serving, I let it sit out for five or so minutes to soften up just enough for perfect slices. Sprinkle with lemon zest if you want to show off.
If you want to see some other “easy pie” ideas, check out my buddy’s take on a cookie pie too.
