When life gives you lemons, make this Lemonade Pie! Although there are no actual lemons in this recipe, there is plenty of lemon flavor in each bite of this refreshing dessert. An added bonus is that it is a completely no-bake dessert! Who wants to turn on an oven on a hot summer day, which would be the perfect day to enjoy this pie.
What Does Lemonade Pie Taste Like?
Simply put, it’s like a slightly sweeter key lime pie. Packs a punch but definitely creamy, smooth, and satisfying!
Lemonade Pie Recipe
There are two parts to this dessert–the shortbread pie crust and the lemonade pie.
Pie Crust Ingredients (full recipe below)
- Shortbread cookies–Make your own homemade shortbread cookies to use for the crust (and enjoy on their own)!
- Unsalted butter
Shortbread Pie Crust
Lemonade Pie is as easy to make as it is delicious! It starts with the crust. Melted butter and crushed shortbread cookies are the only two ingredients you need! Make sure you crush the cookies as best you can before adding the butter. I used a food processor to get very fine crumbs, but you could also put them in a zipped plastic bag and use a rolling pin to crush the cookies.
When mixing together the ingredients, use a fork to make sure every single cookie crumb is coated in the melted butter. Because we are not baking this crust, the butter will act as the glue in the chilled pie. If some crumbs are not coated with butter, they will fall apart when you try to cut the pie. Press the crust into the bottom of a pie dish and slightly up the sides (optional to go up the sides). You want an even layer of crumbs, so use a kitchen glass or something with a flat bottom to help create a smooth layer.
How to Make Lemonade Pie
The only hard part about making Lemonade Pie is waiting for it to chill for a few hours after it’s put together. Other than the waiting, it is a piece of cake (oops, I mean pie) to make! First, in a medium bowl, combine the milk and pudding with a hand mixer for about 2-3 minutes, or until thickened.
In a separate bowl, add the cream cheese and beat with a hand mixer until smooth. Slowly add in the frozen lemonade and pudding mixture, continuing to mix on low. Pour that on top of the pie crust and freeze the pie for about four hours before serving. You will have to let it thaw for 15-20 minutes before cutting into the pie.
Serve it with homemade whipped cream (which you could easily make while the pie is chilling). The pie will last up to three days chilled.
How to Make Individual Servings
Simply crush up shortbread cookies and place them in the bottom of the serving cup instead of a pie pan. After testing we found that a thinner layer on the bottom was best. (Which also means you can make more servings!) Then reserve a bit of the shortbread cookie crumbs to sprinkle on top.
SHORTBREAD PIE CRUST
- 1 box (5.3-6 ounces) shortbread cookies, finely crushed
- 4 tablespoons (56g) unsalted butter, melted
- 1 can (5 ounces)evaporated milk
- 1 box (3.4 ounces) instant lemon pudding
- 2 packages (16 ounces) cream cheese
- ¾ cup frozen lemonade concentrate
- whipped topping, optional, for topping
- lemon slice, optional, for garnish
SHORTBREAD PIE CRUST
- In a large bowl, combine the shortbread cookie crumbs with the melted butter. Pour into an 8-inch pie dish and firmly press to the edges to form a pie crust.
- In a medium bowl combine the milk and pudding.
- Using a hand mixer, beat on medium speed until thickened (2-3 minutes).
- In a separate medium bowl, add cream cheese and beat with a hand mixer until smooth (about 3 minutes).
- With the mixer on low, slowly add in the frozen lemonade and the pudding mixture.
- Pour into the pie crust. Place pie in the freezer for four hours.
- When ready, remove the pie from the freezer and let thaw for 15-20 minutes before cutting and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.