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Summer might be almost over, but it's still HOT and humid here in Virginia so our freezer is stocked with popsicles and lots of lemonade concentrate. Lemonade is my FAVORITE drink. So refreshing and delicious and is the key ingredient in making our sweet and tangy lemonade pie!
Lemonade Pie
We first had lemonade pie at a friend's house about ten years ago. My friend shared how she made it and it was so simple! You can use any kind of pie crust you'd like. I chose to make my own graham cracker crust because I LOVE the flavor, but you can pick up a pre-made one at the store for an even easier version of this pie. You can serve it chilled or partially frozen, depending on how you'd like the consistency. We serve ours chilled for a creamy and soft texture---like any other pudding based pie. Crust- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 3 Tbsp. sugar
- 2 (3.4 oz.) boxes instant vanilla pudding mix
- 1 ½ cups milk
- 8 oz. whipped topping
- ¾ cup thawed lemonade concentrate
How To Make Lemonade Pie
Combine graham cracker crumbs, melted butter and sugar in a bowl. Reserve a tablespoon of the mixture to sprinkle over pie (optional). Press mixture into 9-inch pie pan and bake at 350 degrees for 8-10 minutes. Cool completely.
Whisk instant pudding mixes and milk together until smooth.
Fold in whipped topping (reserve a large spoonful to spread over pie---optional) and thawed lemonade concentrate.
Pour mixture into prepared pie crust.
Spread reserved whipped topping over pie and sprinkle with reserved graham cracker crumb mixture (optional).
Chill 4-6 hours. Texture of the pie will be soft.
Notes: this pie can be made with reduced fat whipped topping and milk without affecting the texture.
Lemonade Pie With Graham Cracker Crust Recipe
Lemonade Pie
Sweet, tangy and creamy. Lemonade pie is so EASY to make and perfect for summer! Make your own graham cracker crust or grab one from the store!
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Servings: 8
Calories: 344kcal
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 3 Tbsp. sugar
Pie Filling
- 2 3.4 oz. boxes instant vanilla pudding mix
- 1 ½ cups milk
- 1 8 oz. container whipped topping
- ¾ cup lemonade concentrate (thawed) (½ can)
Instructions
Crust
- Combine graham cracker crumbs, melted butter and sugar together in bowl. Reserve one spoonful of crumb mixture to sprinkle over finished pie (optional).
- Press into 9-inch pie pan. Bake at 350 for 8-10 minutes. Cool completely.
Pie Filling
- Whisk pudding mix and milk together until smooth.
- Fold in whipped topping (reserving a large spoonful to spread over pie---optional) and lemonade concentrate.
- Pour filling into cooled graham cracker crust.
- Spread reserved whipped topping over pie and sprinkle with reserved crumb mixture.
- Chill 4-6 hours.
Notes
Store leftover pie in refrigerator up to 5 days.
Nutrition
Calories: 344kcal
Brandy says
Hi everyone! Brandy here, I usually prefer cooked fruit pies, but this lemonade pie is so refreshing. Perfect for summer days. I hope you find this pie refreshing too. It stores great and stays fresh for a while in the refrigerator.