Lemonade Pie is a no-bake dessert that is as delicious and refreshing as a tall glass of lemonade on a hot summer day. For another no-bake dessert, try my No-Bake Lemon Cheesecake Cream Pie.

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One Lemonade Pie in Glass Pie Pan with Lemons Behind It

Lemonade Pie

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!

No-Bake Lemonade Pie

There are two parts to this pie–the shortbread pie crust and the lemonade filling. There is nothing better than a subtle and sweet Shortbread crust, so I opted to use my absolutely perfect Shortbread Cookie recipe. Highly recommend!

Whole Lemonade Pie with One Piece Missing

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.

Fork Cutting into one Piece of Lemonade Pie

How to Serve Lemonade Pie

Best served on a warm day, of course! 😋 I recommend serving 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.

One Piece of Lemonade Pie with a Bite Missing and Fork Resting on Plate

More No-Bake Cheesecake Desserts

4.80 from 5 votes

Lemonade Pie

Prep Time 10 mins
Refrigerate 4 hrs
Total Time 4 hrs 10 mins
This no-bake Lemonade Pie is a refreshing summertime dessert!

Ingredients

SHORTBREAD PIE CRUST

  • 1 box (5.3-6 ounces) shortbread cookies, finely crushed
  • 4 tablespoons (56g) unsalted butter, melted

LEMONADE PIE

  • 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

Instructions

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.

LEMONADE PIE

  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi! First off, let me say I LOVE your recipes! They few I’ve done have been marvelous.
    So, my question – is this a recipe that will do well doubling? I have a work event (14 people) coming up this month and this is something that would be a hit. I can make 2 separate pies, but would prefer to use my 15×9 pyrex dish.

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