Creamy Lemonade Pie Recipe Easy Homemade No-Bake Dessert Idea
A refreshing no-bake pie featuring a buttery crust and a smooth, creamy lemonade filling that balances tart and sweet flavors perfectly. Ideal for summer gatherings and quick dessert cravings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs or digestive biscuits crushed finely
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 can (14 oz / 396g) sweetened condensed milk
- ½ cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1 cup (240ml) heavy whipping cream, chilled
- ¼ cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- Optional garnishes: thin lemon slices or twists, fresh mint leaves, toasted coconut flakes or crushed pistachios
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Mix until crumbs are evenly coated and look like wet sand. Press mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 15 minutes to set.
- Make the Lemonade Filling Base: In a medium bowl, whisk together sweetened condensed milk, freshly squeezed lemon juice, and lemon zest. Let rest at room temperature for 5 minutes.
- Whip the Cream: In a large chilled mixing bowl, beat heavy whipping cream with sugar and vanilla extract using an electric mixer until soft peaks form.
- Fold the Mixtures: Gently fold the lemon-condensed milk mixture into the whipped cream using a spatula, preserving the airiness.
- Assemble the Pie: Pour the creamy lemonade filling into the chilled crust and smooth the top. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Garnish and Serve: Decorate with optional lemon slices, fresh mint, or toasted coconut flakes. Slice with a sharp knife dipped in warm water and serve chilled.
Notes
Chill the bowl and beaters before whipping cream to achieve soft peaks without overwhipping. Press crust firmly and chill longer if crumbly. Use fresh lemons for best flavor. Let pie chill overnight for best texture and flavor melding. Avoid freezing assembled pie to prevent grainy texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 325
- Sugar: 28
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 0.5
- Protein: 4
Keywords: creamy lemonade pie, no-bake dessert, lemon pie, summer dessert, easy pie recipe, homemade pie, buttery crust, refreshing dessert