I’m always looking for easy, crowd-pleasing desserts that don’t require turning on the oven – especially when it’s already a million degrees outside! This Pink Lemonade Pie is my go-to for those hot summer days when you need a sweet, cool treat.
This is one of those retro recipes that’s been passed around for years. It’s got that nostalgic charm of potlucks and summer parties, where someone’s grandma always had the best frozen desserts. It might not be fancy or traditional, but it’s the perfect mix of sweet, creamy, and tart that just makes people happy.
I first made this summertime treat years ago for a neighborhood BBQ, and let’s just say it disappeared fast. Since then, it’s been on repeat all summer long. My family are obsessed with the creamy filling, and I love how little effort it takes to pull together.
Try my Blueberry Fluff, or my No Bake Triple Chocolate Pie too! When you need something richer than citrus, whip up this Southern possum pie dessert instead.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
This no-bake Pink Lemonade Pie is a total crowd-pleaser. It’s creamy, tangy, and just the thing to cool you down on a hot day. No oven? No problem! This pie is as easy as it gets.
- Quick. No baking required and only 25 minutes of hands-on time.
- Make ahead. Perfect for prepping the night before a party.
- Super creamy. Light, smooth filling that practically melts in your mouth.
- Family-friendly. Everyone loves the sweet-tart combo.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butter. Salted butter works here to add flavor to the crust.
- Graham crackers. You can use digestive biscuits or vanilla wafers as a substitute if desired. When I say graham crackers, I mean the ones that come in a package that can be broken into 4. 1 cracker is one set of 4. You’ll need 11 complete crackers!
- Sweetened condensed milk. Crack open a can of this, or make homemade sweetened condensed milk!
- Frozen Pink lemonade concentrate. This gives the pie a fun, pink lemonade flavor. Find it in the freezer section of your local store, with the frozen orange juice etc. You’ll need to thaw it before you use it.
- Red food coloring. Optional for a vibrant pink color. You can skip if you like. Without it, the pie will be an off-white very lightly pink hue. You could mix it up and confuse people and use blue, green or yellow food coloring too!
- Whipped topping. This is cool whip, or any brand of whipped topping. Makes the filling light and fluffy.
- Whipped cream for topping. Optional but adds a pretty finish to the pie.
How to make Pink Lemonade Pie
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
STEP 1: Make the crust
Grease your pie dish and make a buttery graham cracker crust by crushing graham crackers in a food processor (or in a zip lock and smashing with a rolling pin). Add melted butter, then press it all into the pie dish. Use a glass or something heavy to really press the crust together so it doesn’t crumble when you cut it.
STEP 2: Make the filling
Whisk the sweetened condensed milk and pink lemonade concentrate in a large bowl until smooth. If you’re using red food coloring, add a few drops, and stir it in to get a light pink color. Gently fold in the whipped topping until completely mixed.
STEP 3: Assemble and freeze
Pour the pink lemonade filling into the cold pie crust. Cover with plastic wrap and place in the freezer for 6 hours or overnight to chill thoroughly until the filling is completely set.
When you’re ready to eat, pull it out of the freezer and decorate with fresh whipped cream, lemon slices (or a little lemon zest). Slice and serve!
Kylee’s Top Tips for Success
- Use a flat-bottom glass or measuring cup to press the crumbs firmly into the pie dish. That will ensure that the crust won’t fall apart when the pie is sliced.
- To avoid having white streaks of Cool Whip in the pie, make sure the filling is thoroughly mixed.
- This pie will soften quickly at room temperature, so I recommend keeping it in the freezer after you’ve served the desired number of slices to keep it from getting too soft.
- Let the pie soften for a few minutes before slicing for cleaner cuts.
- If you want to jazz it up, swirl in a little raspberry or strawberry puree to the filling before freezing.
- Don’t skip the freezing time – this helps the pie set completely and slice neatly.
- This pie melts quickly once out of the freezer, so plan to serve it right away!
- Want a thicker crust? Add a few more graham crackers or reduce the butter slightly
Frequently Asked Questions
Can I use store-bought graham cracker pie crust?
Yes! A store-bought crust saves time and works well for this recipe.
Do I need to thaw the pie before serving?
Let it sit at room temperature for 10-15 minutes to soften slightly before slicing.
What if I don’t have pink lemonade concentrate?
You can use regular lemonade concentrate and add a little extra food coloring or a splash of cranberry juice for color.
More No-Bake Desserts
- No Bake Blueberry Cheesecake: A creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
- Tiramisu Cheesecake (No-Bake!): Layered with a cream cheese and mascarpone filling, espresso-soaked ladyfingers, and topped with a dusting of cocoa powder.
- Caramel Pecan Cheesecake (No Bake!): Combines a buttery crust, a creamy filling, and a gooey topping made from pecans and caramel sauce.
- No Bake Pumpkin Cream Pie: A quick, easy fall dessert with creamy pumpkin filling and a buttery graham cracker crust.
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Pink Lemonade Pie (Easy No-Bake Dessert)
Ingredients
For the crust
- 7 tablespoons butter (softened)
- 11 graham crackers
For the filling
- 14 oz sweetened condensed milk
- 6 oz can pink lemonade concentrate (thawed)
- 3 small drops red food coloring (optional)
- 8 oz whipped topping (thawed)
Topping (optional)
- whipped cream (for topping)
- lemon slices
Directions
Make the crust
- Grease a 9-inch pie dish with butter or shortening.
- Melt the 7 tablespoons butter in the microwave in 30-second increments until melted.
- Crush 11 graham crackers in a food processor into fine crumbs.
- Pour in melted butter while running the processor on low until crumbs look like wet sand.
- Press crumbs firmly into the bottom and sides of the pie dish. Freeze for 15-20 minutes.
Make the filling
- In a large bowl, whisk together 14 oz sweetened condensed milk and 6 oz can pink lemonade concentrate concentrate until smooth.
- Add 3 small drops red food coloring (if using) and whisk to combine.
- Fold in 8 oz whipped topping until fully mixed.
Fill and freeze
- Pour filling into the frozen crust. Cover with plastic wrap and freeze for at least 6 hours or until set.
- Top with whipped cream and lemon slices to serve.
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Notes
- This pie will soften quickly at room temperature, so I recommend keeping it in the freezer after you’ve served the desired number of slices to keep it from getting too soft.
- Use a flat-bottom glass or measuring cup to press the crumbs firmly into the pie dish. That will ensure that the crust won’t fall apart when the pie is sliced.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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