Name: No-Bake Lemonade Pie
Ingredients: 1 ¾ cups milk; 2 (3.4 oz) packages instant vanilla pudding mix; 1 (6 oz) can frozen lemonade concentrate, thawed; 1 (8 oz) container frozen whipped topping, thawed; 1 graham cracker pie crust; Optional Garnish: Lemon slices, candied lemon peel, or zest

Description

This No-Bake Lemonade Pie is a tangy, creamy, and refreshing dessert that’s perfect for summer or any time you want a simple, no-fuss treat. With just a few ingredients and no need for an oven, this pie is ideal for novice bakers or anyone looking for a quick, crowd-pleasing dessert. The balance of tart lemonade and sweet vanilla pudding makes for a light yet indulgent flavor, and it can be served chilled or frozen for extra versatility.

Ingredients

Scale

1 ¾ cups milk
2 (3.4 oz) packages instant vanilla pudding mix
1 (6 oz) can frozen lemonade concentrate, thawed
1 (8 oz) container frozen whipped topping, thawed
1 graham cracker pie crust
Optional Garnish: Lemon slices, candied lemon peel, or zest

Instructions

Whisk the Milk and Pudding Mix:
In a large bowl, whisk together the milk and instant vanilla pudding mixes for about 2 minutes, until thick and smooth. The pudding should achieve a creamy, thick texture to provide a solid base for the pie.
Incorporate the Lemonade Concentrate:
Add the thawed lemonade concentrate to the pudding mixture and whisk for 1-2 minutes until fully combined. Make sure the lemonade flavor is evenly distributed for a balanced sweet-tart flavor.
Fold in the Whipped Topping:
Gently fold in the thawed whipped topping using a spatula until the mixture is smooth and uniform. Be careful not to overmix, as this could deflate the whipped topping and affect the lightness of the pie.
Fill the Pie Crust:
Pour the lemonade pie filling into the graham cracker crust, using a spatula to smooth it into an even layer.
Chill the Pie:
Refrigerate the pie for at least 4 hours, allowing it to set fully. This step ensures the pie will slice cleanly and maintain its structure.
Optional: For a frozen version, place the pie in the freezer for 2-3 hours before serving. This gives the pie a firmer, ice cream-like texture.
Garnish and Serve:
Before serving, garnish with lemon slices, candied peel, or a sprinkle of zest for extra flavor and visual appeal.

Notes

Whipped Topping Alternatives: If you prefer, you can substitute the frozen whipped topping with homemade whipped cream. Just make sure it’s whipped to stiff peaks to maintain the pie’s light texture.
Crust Variations: If you’re feeling creative, try swapping the graham cracker crust for a shortbread or chocolate cookie crust to add a different flavor dimension.
Serving Tip: For a decorative finish, add a dollop of whipped cream or fresh berries on each slice when serving.