Lemonade Pie Recipe | Sweet And Tangy Lemonade Pie
Servings: 8 servings
Calories: 420kcal
Calories: 420kcal | Carbohydrates: 67g | Protein: 6g | Fat: 15g | Fiber: 1g | Sugar: 53g
Ingredients
- 14 oz Sweetened Condensed Milk
- 12 oz Frozen Lemonade Concentrate
- 8 oz Whipped Topping
- 1 Refrigerated Pie Crust
Instructions
For The Crust
- Preheat and Press. Preheat your oven to 450F. Gently unroll the crust and press it into a 9-inch pie plate. Tuck or trim the edges and crimp as desired.
- Dock the Crust. Use a fork to prick the bottom and sides of the crust, this helps prevent bubbling.
- Bake. Bake for 12–14 minutes, or until the edges just start to brown.
- Cool. Let the crust cool completely before filling
For The Filling
- Make the Filling. In a large mixing bowl, combine the sweetened condensed milk and frozen lemonade concentrate. Stir until fully combined and smooth. Fold in the whipped topping gently until the mixture is light and fluffy. If desired, add a few drops of yellow food coloring to achieve a vibrant color.
- Fill the Pie. Pour the lemonade filling into the prepared crust, spreading it evenly. Smooth the top with a spatula.
- Chill. Refrigerate the pie for at least 4 hours, or until set. For best results, chill overnight.
- Serve. Once set, slice and serve your no bake lemonade pie. Garnish with additional whipped topping, lemon slices, or mint leaves if desired.