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Refreshing Lemonade Pie

This creamy lemonade pie, made with lemonade concentrate, lemon pudding, and cream cheese, is tangy and refreshing on a hot summer day. Pair it with a graham cracker crust, or use an almond crust to make it gluten-free.

Serve Lemonade Pie During the Summer

I serve a lot of lemon pie recipes for summer entertaining and have found that guests love tangy, citrus desserts when the weather is warm. As the name implies, this pie is cool, refreshing, and doesn’t disappoint! It has a generous filling on a graham cracker crust and is best served cold.

Lemonade Pie

No-Bake Lemonade Pie

This is a no-bake pie–unless you choose a gluten-free crust that requires a few minutes of baking to set it. Serve Lemonade Pie cold, straight from the refrigerator, for a refreshing dessert. I do not recommend serving this pie frozen because it changes the texture and taste. However, you can make it several days ahead and freeze it. Then let it thaw in the refrigerator for several hours before serving.

Lemonade Pie

Preparing the Crust for the Lemonade Pie

This recipe uses a crust made from graham cracker crumbs. Take a time-saving shortcut by substituting a premade (store-bought) graham cracker crust.

Mixing the Batter for the Lemonade Pie

Follow these steps to make the lemonade pie filling.

Chill the Pie

Chill this pie for at least 4 hours before serving it. It will keep in the refrigerator and taste fresh for three to four days.

Lemonade Pie

Other Lemon Recipes You Might Like

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Lemonade Pie
Lemonade Pie

Refreshing Lemonade Pie

Lemon pie made with lemonade concentrate, cream cheese, and graham cracker crust.
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 321 kcal


  • 2 cups graham crumbs
  • ½ cup light brown sugar, packed
  • ½ teaspoon salt (use 1/4 teaspoon if using salted butter)
  • 8 tablespoons (1 stick) unsalted butter, melted
  • cup evaporated milk
  • (1) 3.4-ounce package instant lemon pudding mix
  • (2) 8-ounce packages cream cheese, softened
  • ½ teaspoon vanilla extract
  • ¾ cup frozen lemonade concentrate, thawed
  • lemon slices or edible yellow flowers for garnish


  • Whisk the graham cracker crumbs, sugar, and salt. Add the butter and stir to mix. Place the crust mixture into a 9-inch pie dish. Use a flat-bottomed cup to tamp it into the bottom and up the sides. Place the crust in the refrigerator to chill.
  • Whisk the milk and pudding to mix and break up any lumps. When the mixture is smooth, set aside. It will thicken as it sits.
  • Use a mixer and whisk attachment to beat the cream cheese until smooth. Add the vanilla and lemonade concentrate and beat until smooth. Add the thickened pudding mixture. Beat until the pudding is incorporated. Place the batter into the prepared pie crust and smooth with a spatula.
  • Refrigerate for 4 hours or overnight. Garnish with lemon slices or edible yellow flowers. Serve chilled.


Gluten-Free Crust Substitution

  • 2 cups almond flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt  (use 1/4 teaspoon if using salted butter)
  • 8 tablespoons (1 stick) unsalted butter, melted
Directions for Crust
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix the almond flour, brown sugar, and salt in a medium bowl. Mix well. Pour in the melted butter and stir until well blended.
  3. Place the crust mixture into a 9-inch greased pie dish. Press and tamp the crust into the bottom and up the sides of the pie dish using a small smooth-bottomed cup.
  4. Bake for 8 minutes or until lightly browned. Remove from the oven and cool completely.


Calories: 321kcalCarbohydrates: 43gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 38mgSodium: 315mgPotassium: 140mgFiber: 1gSugar: 30gVitamin A: 420IUVitamin C: 3mgCalcium: 89mgIron: 1mg
Keyword Frozen Lemon Pie, Frozen Pie, Lemon, Lemon Pie, Lemonade
Tried this recipe?Let us know how it was!

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