When the sun is blazing and turning on the oven feels like a crime, there’s no better solution than a cool, creamy dessert that comes together in minutes and chills while you relax. Enter: the No-Bake Lemonade Pie, a dreamy, tangy-sweet classic that has been winning over potlucks, family picnics, and summer barbecues for generations.

This retro-style pie is smooth, bright, and refreshing—packed with real lemon flavor, ultra-creamy texture, and a graham cracker crust that brings it all together. It’s so easy to make, even beginners will look like dessert pros. Best of all? It’s make-ahead friendly and freezer-safe!

🍋 Why You’ll Love This Lemonade Pie

No oven required – A completely no-bake pie that’s ideal for hot days.
Prep in 15 minutes – Then let the fridge do the work!
Perfectly lemony – Thanks to lemonade concentrate and lemon pudding.
Ultra-creamy – A silky blend of cream cheese, whipped topping, and pudding.
Great for parties – Make it the night before and serve chilled or frozen.

🧾 Lemonade Pie (Original Recipe)

Prep Time: 15 minutes
Total Time: 8 hours, 15 minutes (including chilling)
Servings: 8 slices

Ingredients:

8 oz full-fat cream cheese (softened)
14 oz can sweetened condensed milk
½ cup frozen lemonade concentrate (thawed)
1 tsp pure lemon extract
3.4 oz box lemon-flavored instant pudding mix
8 oz container whipped topping (thawed)
9 oz premade graham cracker crust

👩‍🍳 Instructions:

In a medium mixing bowl, use a handheld mixer on medium-high speed to beat together the cream cheese, sweetened condensed milk, thawed lemonade concentrate, and lemon extract for 1½–2 minutes, until the mixture is smooth.
Lower the mixer speed to low, add the lemon instant pudding mix, then increase to medium and beat for 1–1½ minutes, until the mixture thickens slightly.
Use a spatula to fold in the thawed whipped topping until fully incorporated.
Spread the filling into the premade graham cracker crust, smoothing the top.
Cover and refrigerate for at least 8 hours, or overnight for best results.

🍽️ Serving Suggestions

Top it off: Add extra whipped topping, fresh lemon zest, or lemon slices for a bakery-worthy look.
Make it mini: Divide the filling into individual tart shells or mini graham crusts for personal servings.
Frozen version: For a firmer texture, freeze the pie for at least 4 hours and serve as a frozen lemonade treat.

🌿 Helpful Tips for Success

1. Use full-fat cream cheese

Low-fat varieties can result in a thinner, less creamy pie.

2. Thaw properly

Both the lemonade concentrate and whipped topping should be fully thawed for even mixing.

3. Chill overnight

While 8 hours is sufficient, chilling overnight ensures a fully set and sliceable pie.

4. Whip it good

Using a hand mixer (instead of stirring by hand) helps ensure a lump-free, silky filling.

🧊 Storage & Freezer Notes

Fridge: Keep leftovers covered and stored in the refrigerator for up to 5 days.
Freezer: Freeze the entire pie (wrapped tightly) for up to 1 month. Allow to thaw slightly before slicing.
Make ahead: This is the perfect make-ahead dessert for parties, picnics, or casual gatherings.

🌀 Variations & Customizations

Pink lemonade twist: Use pink lemonade concentrate and a drop of red food coloring for a blush-pink version.
Berry burst: Fold in ½ cup fresh raspberries or blueberries before chilling.
Coconut flair: Add ¼ tsp coconut extract and sprinkle toasted coconut on top before serving.
Sugar-free version: Use sugar-free pudding, low-fat whipped topping, and a sugar-free graham crust.

💬 Why It’s So Popular

This lemonade pie has been a Southern summer staple for decades—and for good reason. It’s nostalgic, foolproof, and always a crowd-pleaser. Its creamy, citrusy goodness is the perfect finish to any backyard barbecue or family dinner. It’s like lemonade stand vibes turned into a luscious, creamy dessert!