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Creamy Lemonade Pie Recipe Easy Homemade No-Bake Dessert with Graham Crust

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A quick and easy no-bake creamy lemonade pie with a buttery graham cracker crust, perfect for a light, refreshing dessert that brightens any occasion.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 cup (240ml) lemonade
  • 1 package (8 oz / 226g) cream cheese, softened
  • 1 teaspoon (5ml) lemon zest
  • 1 teaspoon (5ml) vanilla extract
  • Optional Topping:
  • 1 cup (240ml) heavy whipping cream, whipped to soft peaks
  • Extra lemon zest or thin lemon slices for garnish

Instructions

  1. Prepare the Graham Crust (10 minutes): Crush graham crackers into fine crumbs using a food processor or rolling pin. Measure 1 ½ cups (150g) of crumbs.
  2. In a mixing bowl, combine the crumbs with 6 tablespoons (85g) melted unsalted butter and 2 tablespoons (25g) granulated sugar. Mix thoroughly until all crumbs are evenly coated and the mixture holds together when pressed.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish. Use the bottom of a glass or measuring cup to compact it tightly for a sturdy crust.
  4. Place the crust in the refrigerator to chill and set while you prepare the filling (at least 15 minutes).
  5. Make the Filling (15 minutes): In a medium bowl, beat 8 oz (226g) softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  6. Slowly add 1 can (14 oz / 396g) sweetened condensed milk, beating continuously to prevent lumps.
  7. Mix in 1 cup (240ml) lemonade, 1 teaspoon (5ml) lemon zest, and 1 teaspoon (5ml) vanilla extract until fully combined and smooth. The mixture should be thick but pourable.
  8. Assemble the Pie (5 minutes): Remove the chilled graham crust from the refrigerator.
  9. Pour the creamy lemonade filling into the crust, spreading evenly with a spatula.
  10. Cover loosely with plastic wrap.
  11. Refrigerate for at least 4 hours, ideally overnight, until set and firm to the touch.
  12. Optional Topping (5 minutes): Just before serving, whip 1 cup (240ml) heavy cream to soft peaks. Spread or pipe over the pie.
  13. Garnish with extra lemon zest or thin lemon slices for a fresh look.

Notes

Let cream cheese soften at room temperature for at least 30 minutes to avoid lumps. Chill the crust for at least 15 minutes before filling. Refrigerate pie for at least 4 hours or overnight for best slicing. Run a knife under hot water and dry before slicing for clean pieces. For dairy-free, substitute cream cheese and heavy cream with plant-based alternatives.

Nutrition

Keywords: lemonade pie, no-bake dessert, creamy pie, graham cracker crust, easy summer dessert, quick pie recipe, tangy dessert

Find it online: https://blingbite.com/creamy-lemonade-pie-recipe-easy-homemade-no-bake-dessert-with-graham-crust/