This pink lemonade pie combines sweet and tart flavors perfectly in one refreshing, no-bake summer treat.
The pretty in pink with a cloud-like texture from a delightful blend of cream cheese, condensed milk, whipped topping, and pink lemonade concentrate.
All that’s nestled in a classic graham cracker crust for a yummy contrast of creamy and crunchy.
It’s almost too pretty to eat – but I promise you won’t be able to resist digging in!
Why You’ll Love This Pink Lemonade Pie
Super Easy Prep: This no-bake dessert comes together quickly with just a few simple ingredients and minimal effort, making it perfect for summer entertaining.
Make-Ahead Magic: The pie needs to chill for at least 4 hours or overnight, so you can easily whip it up a day or two ahead.
Refreshing Flavors: Served chilled or frozen, this light and bright pink lemonade pie is a cool, refreshing way to beat the summer heat.
Ingredients
- Frozen Pink Lemonade Concentrate: This icy concentrate packs a sweet-tart punch and gives the pie its signature pink hue and lemonade flavor.
- Cream Cheese: Rich, creamy, and slightly tangy, it provides a luscious base that balances the sweetness.
- Sweetened Condensed Milk: Thick, syrupy, and super sweet, this pantry staple adds richness and helps the filling set.
- Whipped Topping (such as Cool Whip): Light, fluffy clouds of whipped topping make the filling light and airy.
- Food Coloring: You can leave this out if you like, but I love how vibrant it makes the dessert.
- Graham Cracker Pie Crust: Buttery, crunchy, and just a little sweet, go for ready-made to save on prep time.
- Zest of 1 Lime (optional): A pop of citrus to wake up your taste buds.
How to Make Pink Lemonade Pie
This pie is the epitome of summer in every bite. Better yet, it’s effortless to make and doesn’t require baking.
1. BLEND the cream cheese until smooth, then mix in the condensed milk, lemonade, and food coloring.
2. FOLD in the whipped topping and lime zest.
3. POUR the filling into the pie crust and spread it flat.
4. FREEZE until firm, about 4 hours.
5. SERVE with extra whipped topping and enjoy!
Tips For the Best Pink Lemonade Pie
This pink lemonade pie is a must-try if you want a simple yet spectacular dessert to beat the heat.
And with these tips, yours will be flawless:
- Use full-fat cream cheese. Get the thick kind in a block, or it won’t set properly.
- Folding technique. Gently stir the whipped topping into the lemonade mixture with a spatula to keep it light and fluffy. Don’t use a mixer or whisk.
- Freezing time. It takes 3-4 hours to firm up but overnight is best if you have the time.
- Before serving. Let the pie sit at room temperature for 5-10 minutes. This softens it a little so you can slice it.
- Garnishes. For a pretty presentation, top with extra whipped topping, lemon slices, lime zest, or shredded coconut tinted pink.
- Variations. Try different frozen juice concentrates like regular lemonade, limeade, or strawberry lemonade. Swap out the crust for Oreo or gingersnap, or make your own with chopped nuts, coconut, or lime zest in the mix.
Lemonade Concentrate Alternatives
If you don’t have access to lemonade concentrate, you can still make a delicious pink lemonade pie with a few alternatives.
Here are some options to consider:
Lemon Juice and Sugar:
- Mix 1/2 cup of fresh lemon juice with 1/2 cup of sugar until the sugar dissolves completely.
- Adjust the sweetness and tartness according to your taste.
- Add a few drops of red food coloring to achieve the pink hue.
Lemonade Powder or Squash:
If you can find a packet of pink lemonade powder, that can work as a substitute. Mix it with a smaller amount of water than directed to keep it concentrated.
If you live in the UK, try fruit squash. Try using about 1/3 to 1/2 cup of squash and mix it with a bit of additional lemon juice (about 1/4 cup) to enhance the tartness and dilute the sweetness slightly.
Raspberry or Strawberry Puree:
- For a fruity twist, blend fresh or frozen raspberries or strawberries into a puree.
- Use about 1/2 cup of puree, and mix with lemon juice and a bit of sugar if needed.
- This will not only give you the pink color but also a fresh berry flavor.
How to Store
Pink lemonade pie is the ultimate warm weather treat – cool, refreshing, and downright addictive! One slice is never enough.
And since it needs to freeze before serving, you can make it ahead and store it with ease.
To Store: Freeze the pie, uncovered, until firm. Then wrap tightly in plastic wrap and foil, and freeze for 3-4 months. Before serving, allow the pie to thaw at room temperature for about 5-10 minutes for easier slicing.
More No-Bake Pies Your Family Will Love
Cream Cheese Lemonade Pie
Kool-Aid Pie
Peanut Butter Pie
Grasshopper Pie
Pink Lemonade Pie
8
servings10
minutes4
hours540
kcalThis pink lemonade pie offers a fun blend of sweet and tangy flavors, making it an irresistible, no-bake summer delight everyone will love.
Ingredients
1 (8 ounce) block cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen pink lemonade concentrate, thawed
2-3 drops red food coloring
1 (8 ounce) tub whipped topping, thawed, plus more for garnish
zest of 1 lime, optional
1 (8 or 9-inch) ready-made graham cracker pie crust
Instructions
- In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, pink lemonade concentrate, and food coloring, and mix until well combined.
- Gently fold in the thawed whipped topping until the mixture is smooth and fluffy, with no streaks remaining. If using, fold in the zest of 1 lime for extra flavor.
- Pour the filling into the graham cracker crust, smoothing the top with a spatula. Place the pie in the freezer and chill until firm, at least 4 hours.
- When ready to serve, remove the pie from the freezer and let sit at room temperature for 5-10 minutes to soften slightly. Garnish with additional whipped topping, and enjoy!
Notes
- Use full-fat cream cheese. Get the thick kind in a block, or it won’t set properly.
- Freezing time. It takes 3-4 hours to firm up but overnight is best if you have the time.
Do I cover with plastic wrap if I am leaving it in the freezer all night?
Thank you for this recipe. It looks delicious!!!
Hi Jean!
I would freeze it uncovered until solid, then wrap it in plastic and foil so it doesn’t get freezer burn.
If you put the plastic on right away, you’ll see the impression after removing it
This sounds so good, and it’s pretty! Would it work as cupcakes? Like little mini cheesecakes?
I’ve never tried it that way, Angela, but I’m not sure why it WOULDN’T work as some type of single-serve dessert. You could just whip up a graham cracker crust mixture with crushed crackers and butter. Then, press a little of the crust mixture into the bottom of a cupcake liner-lined muffin tin then portion the filling appropriately. Small ramekins might work even better!
Your pie is so easy to make and EXCELLENT!! The texture, the taste…can’t get any better than this!
Hi Deborah!
Wow, so happy to hear you enjoyed the recipe 🙂
It’s such a fun and easy option for summer!
A WONDERFUL summer dessert!! I made this using the strawberry 🍓 variation and it has been a solid hit for Sunday dinner dessert. I would post a picture but see this is not an option. Thank you, Kim!!
I think so, too, Jamie!
It’s one of my favorites.
My gramma makes it every summer, and it’s just so flipping summery, you know? Light and cool, not too heavy on the stomach. This one is always a big hit with our family, too.